By Christina Frantzis
Bid goodbye to boring old ways with our succulent turkey roast, paired with smashingly good potatoes.
Makes: 4-6 servings
Free of: gluten and all top allergens
- 2 1-lb boneless (450 g), skinless turkey breasts
- 3 cups (710 mL) water + 4 cups (950 mL) ice water
- 1/2 sweet onion, peeled, and halved
- 3 tbsp salt
- 3 tbsp granulated sugar
- 1 tsp whole peppercorns
- 1/2 tsp chili flakes
- 1/2 tsp mustard seeds
- 1/4 cup (60 mL) dairy-free, soy-free margarine, such as Earth Balance, softened
- 1/2 tbsp chopped parsley
- 2 tsp maple syrup
- 1/2 tsp ground sage
- 1/4 tsp salt
- 1/4 tsp black pepper
- 6 large yellow potatoes, peeled and quartered
- 2 tbsp + 2 tsp sea salt
- 3/4 cup (175 mL) gluten-free, allergy-friendly chicken or vegetable broth
- 10 thin slices pancetta, cut into 1/2 inch-wide ribbons
- 2 1/2 tbsp dairy-free, soy-free margarine
- 3 green onions, finely chopped
- Black pepper to taste
- For turkey, combine 3 cups water with the onion, salt, sugar, peppercorns, chili flakes and mustard seeds in a small pot over high heat. Bring to a boil and cook 5 minutes. Pour hot liquid into a large bowl with 4 cups ice water. Refrigerate 30 minutes to further cool liquid. Then add turkey breast to bowl, cover with plastic wrap and refrigerate for 6-8 hours.
- For seasoning rub, in a small bowl, mix diary-free margarine with parsley, maple syrup, sage, salt and pepper until well combined. Set aside.
- Preheat oven to 375°F. Set rack in bottom of of roasting pan and set aside. Remove turkey breasts from brine and pat dry. Rub 1 1/2 tablespoons of seasoning rub on underside of one of the breasts.
- Bring two breasts together, with undersides touching. The narrow end of one breast should be against the fatter end of the other, for even cooking. Tie together with butcher’s twine to form a uniform roast. Slather entire roast with remaining seasoning rub.
- Place turkey on roasting pan’s rack and roast in oven about 75 minutes, until golden and internal temperature is 160°F. Remove from oven and loosely tent with foil. Rest for 10 minutes.
- For potatoes, place potato pieces in large pot. Sprinkle with 2 tablespoons salt and add water until potatoes are covered. Bring to a boil over high heat and cook until fork tender, 12-15 minutes.
- Meanwhile, in a small pot over high heat, bring broth to a boil and remove from heat. Set aside.
- Place pancetta ribbons in a small pan over medium heat and sauté about 3 minutes, until fat has rendered and edges begin to crisp. Remove to a plate lined with paper towel.
- Drain potatoes and return to pot. Add hot broth and margarine. Using a masher, mash potatoes until smooth. Using a wooden spoon, stir in pancetta, green onion, salt and pepper.
- Remove twine from roast and slice thinly. Serve with a generous helping of mashed potatoes.