Pair the fall flavours of pears and parsnips with a roasted and juicy turkey.
2 tablespoons butter
2 teaspoons grainy mustard
1 tablespoons chopped fresh rosemary
1/2 teaspoon fresh chopped sage
1 turkey breast (about 2 .5 -3 lbs)
1 teaspoon kosher salt and cracked black pepper, to taste
6 shallots, quartered
6 parsnips, peeled, whole
6 carrots, peeled , whole
2 stalks celery, cut into 2 inch pieces
1 large bosc pear, cored and quartered
Juice of 1/2 lemon
1 cup chicken stock
2 teaspoons corn starch
1/2 cup dry white wine
Preheat the oven to 325°F.
In a small bowl combine the butter, mustard, herbs and salt and pepper. Stir to blend completely.
Gently loosen the skin of the turkey breast, not removing it completely. With a spoon or your hand push the herb butter under the skin in one spot and using your finger gently press the skin to spread the butter to cover the breast.
In a small pan whisk together the chicken stock, corn starch and wine and bring to a boil, whisking until shiny and bubbling. Remove from heat. Season with salt and pepper.
In a small roasting pan arrange the parsnips, shallots, pears, celery and carrots on the bottom. Pour in the stock mixture and the lemon juice. Place the prepared turkey breast on top. Roast at 325°F for about 60 to 90 minutes or until internal temperature reads 175°F.
Remove the turkey from the pan and let rest for 15 minutes. Slice the turkey and pour sauce over top with vegetables. Enjoy!