Recipe courtesy of Jeff Mauro

Roasted Turkey and Root Vegetables

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  • Level: Easy
  • Total: 9 hr 15 min (includes brining and resting times)
  • Active: 20 min
  • Yield: 4 to 6 servings
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Ingredients

BBQ Chip Dust:

Directions

Special equipment:
an air fryer with a searing plate, such as a Ninja Foodi
  1. Coat the entire turkey breast in about half of the BBQ Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, uncovered, for 8 hours and up to overnight.
  2. Install an air fryer searing plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat.
  3. In a large bowl, toss the parsnips, sweet potatoes and baby potatoes with the avocado oil. Sprinkle with the remaining BBQ Chip Dust and toss until coated.
  4. Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the vegetables on the other side. Cook until the turkey skin is golden brown, about 5 minutes (see Cook's Note). Flip the turkey breast and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F and the root vegetables are tender, 35 to 40 minutes. Let the turkey rest for 10 minutes.
  5. Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables.

BBQ Chip Dust:

  1. Combine the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix until blended. Use immediately or transfer to an airtight resealable container.

Cook’s Note

Settings may vary on your air fryer depending on the model. Please refer to the manufacturer’s guide.

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