Author Notes
After the first cranberries appeared at the market, I decided it was time for a mini Thanksgiving dinner. (It was also Canadian Thanksgiving). So I bought a turkey breast, and a thigh, made some cranberry sauce, some classic stuffing, and some gravy. I'm not a fan of the roasting rack, so I like to take some great veggies to rest the meat on. —bffoodie
Ingredients
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3
carrots
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2
small onions
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1 tablespoon
olive oil
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1 sprig
thyme
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2
delicata squash, split and seeds removed
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2 teaspoons
salt
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1 teaspoon
pepper
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1 or 2
split turkey breasts, thighs, or combination
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2
apples
Directions
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Pour the olive oil into your roasting pan.
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Trim and cut your carrots into 2-3 inch pieces. Split horizontally and remove seeds from the squash, Peel and cut the onion into quarters. Peel, cut and core the apple into halves.
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Place vegetables into the roasting pan and shake it around a bit to spread the olive oil. Add the sprig of thyme and season with salt and pepper.
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Season the turkey as you would like. Rest the turkey on top of the vegetables. Roast at 325 degrees F. for two hours.
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Remove the turkey, pour off the juices and fat to make your gravy. Enjoy the turkey as part of a turkey dinner or fabulous homemade turkey sandwiches.
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Remove the vegetables from the pan and place them into the blender with some water. For a side, keep the purée thick and add a little more seasoning to taste. For a soup, add some chicken or turkey stock or water until desired consistency is achieved.
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Serve hot with a pinch of fleur de sel and some brioche croutons on top. (as a soup)
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