Turkey Combo Recipe

Prepare and season

Preheat oven to 200°C (400°F). Pat the turkey breast dry with paper towels. In a small bowl, combine olive oil, softened butter, minced garlic, chopped rosemary, chopped thyme, smoked paprika, kosher salt and black pepper. Zest the lemon and add the zest; then cut lemon in half and reserve for roasting. Rub the herb-butter mixture evenly all over the turkey breast, tucking any loose skin. Place breast on a rack in a roasting pan, skin-side up. Tuck the lemon halves next to the meat in the pan.

Roast and rest

Roast in the preheated oven for about 20 minutes per 450 g (about 45–50 minutes for 1.5 kg) or until an instant-read thermometer inserted into the thickest part reads 65°C (150°F). If the skin is browning too quickly, tent loosely with foil. Remove from oven when 65°C; tent with foil and let rest 15–20 minutes (temperature will rise to about 70°C/160°F). Reserve pan drippings for the gravy.

Make roux and deglaze

After removing the turkey, pour pan drippings into a fat separator or measuring cup; skim off excess fat keeping about 2 tbsp in the roasting pan. Place pan over medium heat on the stovetop (or transfer fat to a saucepan). Add 2 tbsp butter to the pan fat and melt. Whisk in 2 tbsp flour and cook 1–2 minutes until paste is golden (roux).

Finish gravy

Slowly whisk in 300 ml pan drippings and/or chicken stock, plus optional 60 ml white wine if using. Bring to a simmer, whisking constantly to avoid lumps. Add fresh thyme leaves, season with 1 tsp salt and 1/2 tsp black pepper. Simmer 4–6 minutes until slightly thickened. Taste and adjust seasoning. Strain gravy through a fine-mesh sieve into a serving jug if you prefer a smooth sauce.

Cook potatoes

Place peeled and cubed potatoes in a large pot and cover with cold water by 2 cm (about 1 inch). Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 15–20 minutes. Drain well in a colander and return potatoes to the hot pot to dry briefly for about 1 minute.

Mash and season

Heat milk with 50 g butter until warm (do not boil). Mash potatoes with a potato ricer or masher until smooth. Stir in warm milk and butter mixture, then add 2 tbsp sour cream if using. Season with 1.5 tsp salt and 1/2 tsp black pepper. Adjust consistency with additional milk if needed. Garnish with sliced chives before serving.

Blanch beans

Bring a large pot of salted water to a boil. Add trimmed green beans and blanch 3–4 minutes until crisp-tender. Prepare an ice bath (bowl of ice water). Drain beans and immediately plunge into the ice bath to stop cooking and preserve color. Drain well and pat dry.

Toast almonds and finish

In a large skillet over medium heat, melt 1 tbsp butter with 1 tsp olive oil. Add sliced almonds and toast, stirring, 2–3 minutes until golden—watch carefully to avoid burning. Add minced garlic and cook 30 seconds until fragrant. Add blanched green beans, lemon zest, 3/4 tsp salt and 1/4 tsp black pepper. Sauté 2–3 minutes until heated through and coated with butter and almonds. Adjust seasoning and transfer to a serving bowl.