1 kg (2.2 lb.) root vegetables, cut into 2.5 cm (1") cubes
1 large onion, peeled and cut into 8 pieces
3 heads garlic, cut in half
30 ml (2 tablespoons) olive oil
60 ml (1/4 cup) maple syrup
4-5 sprigs fresh rosemary
30 ml (2 tablespoons) softened butter
60 ml (1/4 cup) maple sugar
30 ml (2 tablespoons) Dijon mustard
Salt and pepper, to taste
1 boneless turkey roast (1 kg / 2.2 lb.), with skin and trussed
Preheat oven to 200 °C (400 °F).
In a roasting pan, add all root vegetables, onion, garlic, oil, maple syrup and rosemary. Distribute evenly along the bottom. Bake in oven for 30 minutes. Remove from oven and stir, then set aside.
In a bowl, combine butter, maple sugar, mustard, salt and pepper. Brush this mixture over turkey roast, place turkey on vegetables and bake in oven for 30 minutes. Reduce oven temperature to 160 °C (325 °F) and bake for another 1 hour 15 minutes.
Remove roasting pan from oven and let rest for 5 minutes before serving. Remove string and carve the roast. Serve on vegetables and pour pan juices all over.
Chef Helena Loureiro
Aspargus – serrano salad with almond cream and maple-mustard vinaigrette