Maple Honey Turkey with Roasted Root Vegetables

Name: Maple Honey Turkey with Roasted Root Vegetables
Total time: 41 min
Yield: 2 servings
Ingredients: 2 slices, thick cut Maple Glazed Honey Coat® Turkey Breast; 6 oz Chicken stock, Prepared; 2 oz Butter; 4 lbs Rainbow carrots, Peeled; 2 lbs Parsnips, Peeled & Quartered; 2 lb Fennel, fresh, Washed & Quartered; 2 lb Red onion, Cleaned & Quartered; 2 lb Celery root, Cleaned & Large Dice; 4 lbs Fingerling Potatoes, Washed & Quartered; 4 sprigs Rosemary, Chopped; 8 oz Extra virgin olive oil; to taste Salt & Pepper

A savory and sweet meal featuring juicy turkey coated in a sticky glaze alongside caramelized earthy vegetables.

Servings: 2 41 min Main Dishes (Entrées)

Ingredients

2 slices, thick cut | Maple Glazed Honey Coat® Turkey Breast
6 oz | Chicken stock, Prepared
2 oz | Butter
4 lbs | Rainbow carrots, Peeled
2 lbs | Parsnips, Peeled & Quartered
2 lb | Fennel, fresh, Washed & Quartered
2 lb | Red onion, Cleaned & Quartered
2 lb | Celery root, Cleaned & Large Dice
4 lbs | Fingerling Potatoes, Washed & Quartered
4 sprigs | Rosemary, Chopped
8 oz | Extra virgin olive oil
to taste | Salt & Pepper

Method

Preheat oven to 375° F.
Prepare the vegetables, toss with the olive oil and season.
Roast the vegetables on a lined sheet pan in the oven until fork tender.
Remove from the oven and allow to rest.
In a non-stick pan, heat the turkey with the chicken stock and the butter until warmed completely through.
Remove the turkey and reduce the remaining liquid until it is slightly thickened.
Adjust the seasoning.
Plate the warmed turkey and serve with 5 ounces of the roasted root vegetables.
Pour the reduced sauce over the turkey.
Serve