1 lemon, cut into wedges, for serving
New Potato Salad
2 Lb baby new potatoes
2 garlic cloves, minced
¼ Cup champagnes (or white wine) vinegar
2 Tbsp Dijon mustard
1 Tbsp honey
1 Tbsp fresh-squeezed lemon juice
½ Cup extra-virgin olive oil
2 Tbsp minced fresh chives
1 Tbsp chopped flat-leaf parsley
1 Tbsp chopped fresh basil leaves
3 Cups green beans, ends trimmed
2 Cups spring mix lettuce leaves
1 Tsp Sea salt and cracked black pepper
Preheat oven to 325° F and prepare a roasting tray.
Prepare your turkey for roasting. In a small bowl, combine the olive oil, lemon juice, maple, minced garlic, thyme, and rosemary leaves, paprika, lemon zest, salt and pepper, and mix. Rub the mixture all over the turkey breast, coating well.
In the roasting tray, build a base layer with onion, carrot, and celery, then pour in your wine and place your turkey on top of the veggies base. Transfer to the oven and cook for about 2 to 2.5 hours, or until the internal temperature of the turkey reads 165 degrees Fahrenheit using a meat probe. Let rest at least 15 minutes before carving into thin strips.
Meanwhile, make your potato salad. Place the potatoes in a pot of cold, salted water and bring to a boil. Cook until fork tender, then drain. When there is about 2 minutes of cooking time remaining for your potatoes, add the green beans to cook alongside the spuds.
In a large bowl, combine the garlic, vinegar, Dijon, honey, and lemon juice. In a slow and steady stream, drizzle in your olive oil until thickened and emulsified. Add your parsley, chives, and basil, then season to taste with salt and pepper.
Immediately after draining, add your potatoes and green beans to the vinaigrette and mix to coat well. Set aside and cool slightly, about 10 – 15 minutes.
Transfer your beautiful carved turkey to a serving platter, then add the spring mix to your potatoes, toss, and plate alongside your turkey, and serve with lemon wedges!
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