Roast Turkey & Glazed Carrots

📝 Ingredients

• 600 g turkey roast (1 tied roast)
• 800 g waxy potatoes
• 600 g carrots (about 6)
• 1 brown onion
• 3 garlic cloves
• 1 chicken stock cube + 300 ml hot water
• 1 tsp dried thyme
• 1 tbsp sunflower oil
• 20 g unsalted butter
• 1 tbsp honey
• 1 tsp cornstarch
• Salt, black pepper

🍴 Utensils

• Ovenproof casserole dish (or frying pan + baking dish)
• Sauté pan
• Steamer or saucepan with a steamer basket
• Small saucepan
• Aluminium foil
• Peeling knife

📖 Steps

1. Take the roast out of the fridge 20 min before cooking and preheat the oven to 180 °C. Peel and slice the onion, lightly crush the garlic cloves without peeling them and dissolve the stock cube in the 300 ml hot water.
2. Season the roast with salt and pepper. Heat the oil in the casserole over a medium-high heat and sear the roast for 5 to 6 min, turning it, until golden on all sides. Handle it with a spatula rather than piercing it, to keep the juices in.
3. Arrange the onion, garlic and thyme around the roast, pour 200 ml stock into the bottom and roast for 45 min. Baste the roast with the juices every 15 min so it stays moist; add a little stock if the bottom starts to stick.
4. Meanwhile, peel the carrots and cut them into 1 cm diagonal slices. Put them in the sauté pan with the butter, honey and a pinch of salt, then pour in just enough water to cover them.
5. Cook the carrots over a medium heat, uncovered, for 20 to 25 min, stirring now and then: the water evaporates and leaves a syrup that coats them. They're ready, tender and glossy, when there's no liquid left; lower the heat at the end so they don't burn.
6. Peel the potatoes, cut them into evenly sized pieces (about 4 cm) and steam for 20 to 25 min, until the tip of a knife slides in without resistance. Season lightly with salt and keep warm, covered.
7. Check the roast is cooked: when pierced in the centre, it should release clear juices with no trace of pink (72 °C in the centre on a thermometer). Wrap it in foil and leave to rest for 10 min so the meat stays juicy.
8. Squeeze the garlic cloves in the casserole to extract the soft flesh and discard the skins. Pour the juices and onion into the small saucepan with the rest of the stock and the cornflour mixed with 1 tbsp cold water. Bring to a simmer and cook for 2 min, stirring, until the gravy coats the back of the spoon.
9. Season the gravy with salt and pepper. Remove the string, cut the roast into 1 cm slices and serve straight away with the glazed carrots (reheated for 1 min over a low heat if needed), the steamed potatoes and the piping hot gravy on the side.