Directions

Steps for the Turkey

1. 1. Cut about 2oz of the roast and serve turkey skin and set aside
2. 2. Slice a 5-7oz portion of the Roast and Serve Turkey Breast and score it diagonally both ways
3. 3. In a sauté pan with EVOO and high heat, pan sear the skin and turkey steak until golden brown and crisp
4. 4. Remove skin and turkey and let rest in pan or resting rack

Steps for the Accompaniments

5. 1. In 2 quarts of boiling water or vegetable stock, cook 3 whole carrots for 15 minutes
6. 2. Take cooked carrots and place in food processor or robot coupe and blend until thick and smooth, adding any residual stock or water as needed
7. 3. Take asparagus and grill until tender and vibrant green, then slice on hard bias

Plating

8. 1. Spread carrot puree along plate, crisscrossing the asparagus in the carrot puree, slice turkey steak in half and place next to carrot puree, garnish with micro greens and crispy turkey skin