Chains of Mayflower Thanksgiving (Printable Version)

Hearty turkey and roasted root vegetables arranged in linked presentation with rich, savory gravy.

# What You Need:

→ 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 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 pepper to taste

→ Garnish

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

# Steps:

01 - Preheat oven to 400°F.
02 - Rub turkey breast with olive oil, thyme, sage, salt, and pepper.
03 - Place turkey in a roasting pan and roast for 1 hour 15 minutes until internal temperature reaches 165°F. Cover with foil and let rest for 15 minutes before slicing.
04 - Toss carrots, parsnips, sweet potatoes, and celery root with olive oil, smoked paprika, cumin, salt, and pepper.
05 - Spread seasoned vegetables on a baking sheet and roast for 40 to 45 minutes, stirring halfway through, until golden and tender.
06 - Melt butter in a saucepan over medium heat. Whisk in cornstarch until smooth. Gradually add stock while whisking to prevent lumps. Stir in soy sauce and simmer for 5 to 7 minutes until thickened. Season with salt and pepper.
07 - Arrange turkey slices and roasted vegetables in overlapping, chain-like rows or rings on a large platter. Drizzle with gravy and garnish with chopped parsley and pecans if desired.

# Expert Advice:

01 -
  • It's a showstopper that does the talking for you—the chain arrangement turns a simple roasted dinner into a conversation starter that guests won't forget
  • The combination of tender turkey breast with earthy roasted vegetables creates a balance that feels both comforting and sophisticated
  • Everything roasts at the same time with minimal fussing, leaving you free to enjoy your kitchen and your company instead of being tethered to the stove
02 -
  • Don't skip the resting period for the turkey—I learned this the hard way when I carved it straight from the oven and watched all the precious juices spill onto the cutting board instead of staying in the meat
  • Cornstarch requires heat to thicken properly—if your gravy seems thin after a few minutes, keep simmering it. It will transform from cloudy to glossy as it reaches the right temperature
  • Cut your root vegetables as similarly as possible. One giant piece of carrot will still be raw while small pieces turn to mush. Consistency in size means even cooking
03 -
  • Make your gravy in advance if you're hosting—it reheats beautifully and one less thing to worry about in those final minutes means you can actually be present at your own table
  • Use a meat thermometer instead of guessing—it's the difference between dry turkey and turkey that stays juicy through the second helping
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