Jeff Mauro’s Roasted Turkey and Root Vegetables | The Kitchen | Food Network

Jeff amps up the traditional Thanksgiving bird by finishing his turkey breast in a rub influenced by barbecue potato chips!
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Roasted Turkey and Root Veggies
RECIPE THANKS TO
Level: Easy
Total: 9 hr 15 minutes (consists of brining and resting times).
Active: 20 minutes.
Yield: 4 to 6 servings.

Components.

One 2- to 3-pound bone-in, skin-on split turkey breast.
BBQ Chip Dust, recipe follows.
8 ounces parsnips, cut into 2-inch portions.
8 ounces sweet potatoes, cut into 2-inch pieces.
8 ounces baby potatoes.
2 tablespoons avocado oil.

BBQ Chip Dust:.

2 teaspoons light brown sugar.
2 teaspoons kosher salt.
2 teaspoons dry ancho chile powder.
1 teaspoon granulated garlic powder.
1 teaspoon coarsely ground black pepper.
1 teaspoon onion powder.
1/2 teaspoon cayenne pepper.

Directions.

Unique devices: an air fryer with a searing plate, such as a Ninja Foodi.

Coat the whole turkey breast in about half of the barbeque Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, exposed, for 8 hours and approximately over night.

Install an air fryer scorching plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat.

In a big bowl, toss the parsnips, sweet potatoes and infant potatoes with the avocado oil. Sprinkle with the staying BBQ Chip Dust and toss until layered.

Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the veggies on the other side. Prepare until the turkey skin is golden brown, about 5 minutes (see Cook's Note). Turn the turkey breast and continue cooking until an instant-read thermometer placed into the thickest part of the breast registers 165 degrees F and the root vegetables hurt, 35 to 40 minutes. Let the turkey rest for 10 minutes.

Carefully get rid of the rib bone (if there is one) from the turkey breast and carve. Serve with the root veggies.

Barbeque Chip Dust:.

Integrate the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix up until mixed. Usage immediately or move to an airtight resealable container.

Cook's Note.

Settings might differ on your air fryer depending upon the design. Please describe the manufacturer's guide.

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's Roasted Turkey and Root Veggies|The Cooking area|Food Network.

https://www.youtube.com/watch?v=_fj9qYCVqa0

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About the Author: Yvette Cook

10 Comments

  1. 🦃💬 Gobble gobble gobble!!! Love this chef! I can’t wait till Thanksgiving! 🦃🎃

  2. If your coming on without sunny/? & Need a break, take ONE( Betty newton)!

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