Roast Turkey with Butternut Squash Pan Sauce
A delicious turkey recipe for large crowds, perfect for the whole family.
Servings: 24 people
- 7 1/2 lb Turkey light meat, without skin, raw
- 2 Tbs Garlic cloves, fresh, minced
- 2 fl-oz Canola Oil
- 1/2 cup Herb, basil, thyme, parsley, rosemary, sage, tarragon Chopped
- 2 Tbs Tomato Paste Unsalted, Canned
- 1 fl-oz Cider Vinegar
- 1 fl-oz Water
- 4 fl-oz Canola Oil
- 1/2 lb Large Yellow Onion fresh, whole
- 1/4 lb Carrots fresh, large, peeled, cut crosswise to 2-inch pieces
- 1/4 lb Celery stalks 11"-12" long, fresh
- 12 oz Butternut Squash cubed
- 1 Tbs Sea Salt
- 1 tsp Ground Black Pepper
- 3 cups Water
Trim the turkey breast as needed and arrange on a pan for seasoning.
Add the garlic to the canola oil and rub the turkey with the mixture, coating the entire surface. Sprinkle the turkey breasts on all sides with the fresh herbs. Keep cold until needed.
Preheat an oven to 425 degrees.
In a mixing bowl, whisk together the tomato paste, cider vinegar, water and second listing of canola oil.
Cut all of the vegetables into 2-inch pieces and toss with the tomato paste mixture, then transfer all into the base of a roasting pan.
Arrange a roasting rack on top of the vegetables, then place the seasoned turkey breasts on top of the rack. Allow enough of the vegetables to be exposed to the oven heat for even browning.
Sprinkle the entire assembly with the salt & pepper.
Roast in your preheated oven until the turkey and vegetables are richly browned, approximately 20 minutes.
Reduce the oven temperature to 300 degrees, add the second listing of water to the base of the pan and continue roasting until the turkey reaches an internal temperature of 165 degrees.
Remove the turkey from the pan and allow it to rest. Place in service vessels and hold at 135 degrees internal temp until needed.
Transfer all of the vegetables and liquids to a high-speed blender and puree until VERY smooth, adjusting the consistency with water if necessary. Transfer this pan sauce to a serving vessel and keep hot.
Carve the turkey to order, serving a 5-ounce portion along with 2 ounces pan sauce.