INGREDIENTS

• 1 2 3/4-pound boneless turkey breast roast
• 6 tablespoons olive oil, divided
• Salt and pepper
• 1/2 lemon, thinly sliced
• 1/2 orange, thinly sliced
• 1 bunch fresh thyme, divided (about 3/4 ounce)
• 1 pound Brussels sprouts
• 7 ounces whole, cooked chestnuts
• 1 1/2 pound carrots, trimmed and cut into 1-inch pieces
• 2 cups vegetable or chicken broth

METHOD

Preheat the oven to 375 degrees F. Rub the turkey breast roast with 2 tablespoons of olive oil, salt, and pepper.  Set aside. In the center of a metal roasting pan, make a bed about the size of the turkey of the sliced lemon and orange (I slice a whole lemon and a whole orange and reserve the extra for garnish).  Top the bed with half the thyme, still on the stem. Remove the remaining thyme leaves from their stems, and lightly chop.  Rub onto the turkey, and place on the citrus and thyme bed.  On one side of the roastingpan, tumble in the Brussels sprouts and chestnuts.  On the other side, the carrots.  Toss each vegetable (not mixing with the other vegetable) with 2 tablespoons of olive oil, salt, and pepper.  Pour the broth into the pan.  Roast in the oven for 1 hour, or until the turkey reaches 165 degrees F, stirring the vegetables in their little corners once during cooking.  Set out for 10 minutes to rest. Whiz up the carrots in the food processor with 2 tablespoons of thyme and 2 tablespoons of the brothy liquid at the bottom of the pan, and some soft thyme from the pan until you have a mashed potato-like consistency. Slice up the turkey, and serve the smashed carrots and roasted sprouts and chestnuts alongside.  Garnish with the reserved citrus and more thyme.  Decant the cooking liquid into a gravy boat (you can stir in a touch of butter if you want), and happy Thanksgiving.