Roast turkey breast
- Heat butter in a large pan over high heat and brown the roast on all sides. Season with pepper and set aside.
- In a small bowl, combine the Dijon mustard and onion soup mix. Set aside.
- Place the vegetables, thyme and 250 ml (1 cup) of chicken broth in the slow cooker. Lay the roast over the vegetables and baste with the mustard and onion soup mix.
- Cover and cook on low for 4 hours, or until the meat’s internal temperature reaches 74°C (165°F).
- To make the sauce, remove the roast from the slow cooker, place on a cutting board and cover with aluminum foil. Strain the broth from the slow cooker and pour into a pan.
- Dissolve the cornstarch in the remaining broth and add it to the pan. Bring to a boil, stir and let simmer until sauce thickens (approximately 2 minutes). Remove from heat and season to taste.
Cauliflower and parsnip purée
- While the roast is cooking, boil the potatoes, cauliflower and parsnips in a large pot of salted water. Cook until potatoes and parsnips are tender.
- Strain the vegetables. Place half of the vegetables, butter and salt in a food processor and purée until smooth. Repeat with the other half and keep warm until ready to serve.
- Serve the turkey with the sauce and creamy purée.
Chef’s secret: Ask your butcher to prepare the roast turkey breast; it represents approximately 4 deboned turkey breasts.