Maple-Glazed Turkey Breast

Preheat the oven to 400°F. Remove the turkey from the refrigerator to bring to room temperature. Drizzle the turkey with olive oil and season with salt and pepper on all sides. Place in an oven- and stovetop-safe roasting pan (you will be making the gravy in the same pan). Roast 28 to 30 minutes, then remove from the oven and drizzle with some of the maple syrup. Return to the oven and roast 5 to 10 minutes, or until golden brown, cooked through and no pink remains inside. (An instant-read thermometer should register 165°F.) Remove from the oven and drizzle once more with some of the maple syrup (reserve the extra maple syrup for the gravy). If the pan starts to brown too much while the turkey roasts, add a little water to the pan and scrape up the bits to prevent burning. Transfer the turkey to plate and loosely tent with aluminum foil. Reserve the pan and drippings for the gravy.

While the turkey roasts, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the butter and milk from the refrigerator to bring to room temperature. Trim off and discard the stem ends of the green beans. Cut the maitake mushrooms into large pieces. Peel and medium dice the potatoes; place in a large pot along with a big pinch of salt and cover with cold water. Peel and mince the shallot and garlic. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.

While the turkey continues to roast, heat the pot of potatoes to boiling on high. Once boiling, reduce the heat to medium-high and continue cook 17 to 19 minutes, or until tender when pierced with a knife. Drain thoroughly and return to the pot. Add the heavy cream, butter and ¼ cup of water. Using a fork or masher, mash the potatoes. Season with salt and pepper to taste. Set aside in a warm place.

While the potatoes cook, add the green beans to the medium pot of salted, boiling water. Cook 2 to 3 minutes, or until tender and bright green. Drain and rinse under cold water. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the maitake mushrooms; cook 2 to 4 minutes, or until browned. Season with salt and pepper. Add the thyme, shallot, garlic and 1 teaspoon of olive oil. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the drained green beans; cook 1 to 2 minutes, or until heated through. Season with salt and pepper to taste. Turn off the heat and loosely cover with foil to keep warm.

Place the pan used to roast the turkey on the stove and heat the drippings on medium-high until hot. (If you don’t have a stovetop-safe roasting pan, transfer the drippings to a small pot.) Slowly whisk the flour into the drippings. Cook 30 seconds to 1 minute, or until golden brown. Whisk in the chicken demi-glace, remaining maple syrup and 2 cups of water, scraping up any bits stuck to the bottom. Simmer the gravy, whisking occasionally, 3 to 5 minutes, or until slightly thickened. (If the gravy is too thick, slowly add up to an additional ½ cup more water until it reaches your desired consistency.) Season with salt and pepper to taste.

Transfer the gravy to a serving dish. After resting the turkey for 5 to 10 minutes, carefully cut off and discard the string. Slice the turkey on an angle into ¼-inch-thick pieces and divide between 3 plates. Serve with the mashed potatoes and green beans and mushrooms on the side. Garnish with the gravy. Enjoy!