Jeff Mauro's Roasted Turkey and Root Vegetables | The Kitchen

Jeff amps up the traditional Thanksgiving bird by coating his turkey breast in a rub inspired by barbecue potato chips! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3Dt936E Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Roasted Turkey and Root Vegetables RECIPE COURTESY OF JEFF MAURO Level: Easy Total: 9 hr 15 min (includes brining and resting times) Active: 20 min Yield: 4 to 6 servings Ingredients One 2- to 3-pound bone-in, skin-on split turkey breast BBQ Chip Dust, recipe follows 8 ounces parsnips, cut into 2-inch chunks 8 ounces sweet potatoes, cut into 2-inch chunks 8 ounces baby potatoes 2 tablespoons avocado oil BBQ Chip Dust: 2 teaspoons light brown sugar 2 teaspoons kosher salt 2 teaspoons dry ancho chile powder 1 teaspoon granulated garlic powder 1 teaspoon coarsely ground black pepper 1 teaspoon onion powder 1/2 teaspoon cayenne pepper Directions Special equipment: an air fryer with a searing plate, such as a Ninja Foodi 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. 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. 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. 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. Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables. BBQ Chip Dust: 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #JeffMauro #TheKitchen #FoodNetwork #RoastedTurkey #RootVegetables Jeff Mauro's Roasted Turkey and Root Vegetables | The Kitchen | Food Network https://www.youtube.com/watch?v=_fj9qYCVqa0