Name: Turkey Roast with Honey-Glazed Carrots and Four-Herb Mash
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 1 whole turkey roast (Butterball Boneless); 2 tbsp canola oil; 2 lb carrots (peeled and cut into 1" pieces); 3 tbsp olive oil; 1 ½ cups chicken stock; ¼ cup honey; 2 lb yellow flesh potatoes (steamed and mashed); ¼ cup butter; ½ cup sour cream; ¼ bunch parsley (finely chopped); ¼ bunch dill (finely chopped); ¼ bunch chives (finely chopped); ¼ bunch mint (finely chopped); 1 tsp salt; ½ tsp white pepper

For the Roast:

Preheat your oven to 325.
Brush the canola oil all over your roast.
Place oiled roast in the oven and roast for 3 1/2 – 4 hours, or until the internal temperature reaches 165 degrees.
Remove and allow the roast to rest for at least 15 minutes before carving.

For the Carrots:

Heat the olive oil over medium-high heat on a pan.
Add the carrots with salt and pepper and cook for 2 -3 minutes.
Add the stock and bring up to a boil. Reduce to a simmer and cook on medium low, covered for 15 minutes, or until the carrots are tender.
Remove the lid and add the honey. Cook until all of the leftover liquid has evaporated, and the honey has glazed the carrots. Set aside and keep warm.

For the Mashed:

Mix the cooked potatoes, butter, sour cream, herbs, salt, and white pepper together.
To plate, add a dollop of the herby mashed potatoes, a scoop of the honey glazed carrots, and a few slices of the rested Butterball boneless turkey roast. Pour on your favourite gravy and enjoy!