# What you'll 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 pecans, toasted and coarsely chopped (optional)
# How to make it:
01 - Set the oven to 400°F and allow it to fully preheat.
02 - Rub the turkey breast with olive oil, dried thyme, dried sage, salt, and black pepper until evenly coated.
03 - Place the turkey breast in a roasting pan and roast for 1 hour 15 minutes, or until the internal temperature registers 165°F. Cover loosely with foil and let rest for 15 minutes before slicing.
04 - Toss carrots, parsnips, sweet potatoes, and celery root with olive oil, smoked paprika, ground cumin, salt, and pepper until well coated.
05 - Spread the seasoned vegetables on a baking sheet and roast for 40 to 45 minutes, stirring halfway through, until they are tender and golden.
06 - In a saucepan over medium heat, melt butter. Whisk in cornstarch until smooth. Gradually pour in the stock while whisking continuously to prevent lumps. Add soy sauce, simmer for 5 to 7 minutes until thickened, then season with salt and pepper to taste.
07 - Arrange roasted vegetables and sliced turkey overlapping in linked rows or rings on a large platter, symbolizing connected chains. Drizzle with prepared gravy and garnish with chopped parsley and toasted pecans if desired.
