Chains Mayflower Thanksgiving Dish (Printable version)

A hearty Thanksgiving main with roasted turkey, root vegetables, and savory brown gravy in a linked presentation.

# 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 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)

# Steps to follow:

01 - Set the oven to 400°F to prepare for roasting.
02 - Rub the turkey breast evenly with olive oil, dried thyme, dried sage, salt, and black pepper.
03 - Place the turkey breast in a roasting pan and cook for approximately 1 hour and 15 minutes, until the internal temperature reaches 165°F. Cover with foil and let rest for 15 minutes before slicing.
04 - Combine carrots, parsnips, sweet potatoes, and celery root with olive oil, smoked paprika, ground cumin, salt, and pepper. Spread evenly on a baking sheet.
05 - Roast the vegetables in the oven for 40 to 45 minutes, stirring once halfway through, until golden and tender.
06 - In a saucepan over medium heat, melt butter. Whisk in cornstarch until smooth. Gradually pour in stock while whisking to prevent lumps. Add soy sauce and simmer for 5 to 7 minutes until thickened. Adjust seasoning with salt and pepper as needed.
07 - Arrange sliced turkey and roasted vegetables on a large platter in overlapping, chain-like rows or rings. Drizzle with prepared gravy and garnish with chopped parsley and toasted pecans if desired.

# Expert tips:

01 -
  • It's a showstopper presentation that makes your guests feel like they're part of something special—no fancy plating skills required, just honest arrangement and care.
  • The turkey stays incredibly moist while the root vegetables become sweet and tender, creating that perfect balance of flavors and textures.
  • Once you understand the technique, it becomes a reliable tradition you'll make year after year, gaining confidence each time.
02 -
  • Never skip the resting period for the turkey. I once rushed this step and the meat was noticeably drier. Those 15 minutes are when the real magic happens—the carryover cooking completes the process gently and the juices settle back into the meat instead of running out when you slice.
  • Cut your vegetables as uniformly as possible so they all finish roasting at the same time. Uneven pieces lead to some burnt edges and others still hard—uniform size means everything comes together golden and tender simultaneously.
  • When making gravy, the key is patience with the cornstarch. Add it slowly to the butter and whisk thoroughly before adding any liquid, or you'll end up with lumpy gravy that tastes like flour. A smooth paste first means smooth gravy later.
03 -
  • If your turkey breast is particularly thick, use a meat mallet to gently pound it to an even thickness before seasoning. This ensures it cooks evenly throughout—no dry edges and undercooked center.
  • Don't let your roasted vegetables cool completely before serving. Room temperature vegetables lose their appeal quickly. Plan your timing so they finish just as you're plating, and serve while the gravy is still warm enough to slightly wilt the parsley garnish.
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