Roast Turkey Breast with Vegetables

Place the carrots and parsnips in a pot and cover with cold water. Boil until firm-tender, drain well, cool in ice cold water, drain well again and place in a bowl. Cook the brussels sprouts in rapidly boiling water until firm-tender, about 3 minutes. Drain well, cool in ice-cold water, drain well again and place in the bowl with the carrots and parsnips. Toss the vegetables with salt, pepper and 3 Tbsp of the oil or melted butter. Cover and keep in the refrigerator until ready to roast.

Preheat the oven to 425*F. Place the turkey in a very large roasting pan (you’ll need the added room to add the vegetables). Brush the turkey with the remaining oil or melted butter, and then sprinkle and rub with the sage, paprika, salt and pepper. Roast the turkey 20 minutes, and then reduce the heat to 325F and roast 25 minutes more. Surround the roast with the prepared vegetables. Roast 45 minutes more, or until the centre of the turkey reaches 170F on an instant-read meat thermometer. Remove turkey from the pan and set on a plate; cover with foil and rest 10 minutes. Spoon vegetables into serving dish and keep warm in a 200F oven.

While the turkey rests, drain the excess fat from the roasting pan before placing the roasting pan on the stovetop over medium-high heat. Add the stock/flour mixture and bring to a simmer. Simmer until thickened gravy forms, about 5 minutes; season with salt and pepper. Slice the turkey and serve the vegetables and gravy alongside.