Brimming with flavour, this turkey is worthy of its spot at the centre of the table! Rosemary Olive Oil and Umeboshi Plum White Balsamic bring a new dimension of flavour to this holiday classic.
1 boneless turkey roast
2 cups brussels sprouts
2 cups butternut squash, peeled and cubed
2 tbsp Evoolution Wild Rosemary Olive Oil
2 tbsp mustard
1/4 cup water
1 cup fresh cranberries
salt & pepper, to taste
1/4 cup Evoolution Wild Rosemary Olive Oil
1/2 cup Evoolution Umeboshi Plum White Balsamic
3 tbsp brown sugar
1/4 cup soy sauce
2 tbsp mustard
3 tsp Silk Road Spices Italian Seasoning
2 shallots, minced
2 cloves of garlic, minced
In a bowl, whisk together all marinade ingredients. Reserve half of the marinade. Place other half of marinade and turkey breast roast into plastic freezer bag, and seal tightly ensuring most of the air is removed. Marinate for 1-3 hours in the refrigerator.
Prepare Brussels sprouts and butternut squash. Coat with Evoolution Rosemary Olive Oil and Evoolution Umeboshi Plum White Balsamic Vinegar. Season with salt and pepper.
Preheat oven to 325 F. Place vegetables on bottom of roasting pan and pour in 1/4 cup of water. Place marinated roast on top and cover. Cook for 90 minutes. After 90 minutes, add in cranberries, baste the turkey with the reserved marinade, and cook uncovered for 30-40 more minutes or until the roast reaches an internal temperature of 165 F.
Looking to feed a crowd? Double the marinade recipe for a turkey over 10 lbs and roast according to your preferred method.
An oregano or rosemary based dried herb blend is good substitute for the Italian Seasoning.