Chains Mayflower turkey roast (Print Version)

Roasted turkey and root vegetables arranged in linked rows with rich gravy and fresh garnish.

# Ingredient List:

→ Turkey

01 - 3.3 lbs boneless turkey breast, skin on
02 - 2 tbsp olive oil
03 - 1 tsp dried thyme
04 - 1 tsp dried sage
05 - 1 tsp salt
06 - ½ tsp black pepper

→ Roasted Root Vegetables

07 - 3 large carrots, peeled and cut into 1-inch pieces
08 - 2 parsnips, peeled and cut into 1-inch pieces
09 - 2 medium sweet potatoes, peeled and cubed
10 - 1 large celery root (celeriac), peeled and cubed
11 - 2 tbsp olive oil
12 - 1 tsp smoked paprika
13 - ½ tsp ground cumin
14 - Salt and black pepper to taste

→ Gravy

15 - 2 tbsp unsalted butter
16 - 2 tbsp cornstarch
17 - 2 cups chicken or turkey stock
18 - 1 tbsp soy sauce or gluten-free tamari
19 - Salt and black pepper to taste

→ Garnish

20 - 1 bunch fresh parsley, chopped
21 - ½ cup toasted pecans, coarsely chopped (optional)

# How-To Steps:

01 - Set the oven to 400°F (200°C) to prepare for roasting.
02 - Coat the turkey breast evenly with olive oil, then season with dried thyme, sage, salt, and black pepper.
03 - Place the turkey breast in a roasting pan and cook in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Cover loosely with foil and let rest for 15 minutes before slicing.
04 - In a bowl, toss carrots, parsnips, sweet potatoes, and celery root with olive oil, smoked paprika, ground cumin, salt, and black pepper. Spread evenly on a baking sheet and roast for 40 to 45 minutes, stirring halfway through, until golden and tender.
05 - Melt butter in a saucepan over medium heat. Whisk in cornstarch until smooth. Gradually add the stock while whisking continuously to prevent lumps. Stir in soy sauce and simmer for 5 to 7 minutes until thickened. Season with salt and pepper to taste.
06 - Arrange sliced turkey and roasted vegetables on a large serving platter in overlapping, chain-like rows or rings to symbolize linked chains. Drizzle with prepared gravy and garnish with chopped parsley and pecans if desired.

# Helpful Tips:

01 -
  • It's the kind of dish that makes your guests pause and truly look at what's on the table before they eat, creating that magical moment where food becomes memory
  • Roasting brings out the natural sweetness and earthiness of root vegetables in a way that feels both humble and celebratory
  • The symbolic arrangement transforms a simple roasted dinner into storytelling on a plate, perfect for those moments when you want your cooking to mean something extra
02 -
  • Never skip the resting time on the turkey. I learned this the hard way when I cut into a turkey too early and watched all those precious juices run onto the plate instead of staying in the meat. That 15-minute rest is when the magic happens.
  • The root vegetables need space in the oven. Crowding them on the baking sheet means they'll steam instead of roast, and you'll miss out on that caramelized, deeply golden exterior that makes them taste like autumn concentrated into one bite.
03 -
  • Buy your turkey breast a day ahead if you can, so it comes to room temperature slowly in the refrigerator. This ensures even cooking and more tender, juicy meat throughout.
  • Toast your pecans yourself just before serving—it takes five minutes in a dry skillet over medium heat and makes them taste ten times better than pre-toasted ones
Go Back