Directions

For the Roast:

1. Preheat your oven to 325.
2. Brush the canola oil all over your roast.
3. Place oiled roast in the oven and roast for 3 1/2 - 4 hours, or until the internal temperature reaches 165 degrees.
4. Remove and allow the roast to rest for at least 15 minutes before carving.

For the Carrots:

1. Heat the olive oil over medium-high heat on a pan.
2. Add the carrots with salt and pepper and cook for 2 -3 minutes.
3. Add the stock and bring up to a boil. Reduce to a simmer and cook on medium low, covered for 15 minutes, or until the carrots are tender.
4. Remove the lid and add the honey. Cook until all of the leftover liquid has evaporated, and the honey has glazed the carrots. Set aside and keep warm.

For the Mashed:

1. Mix the cooked potatoes, butter, sour cream, herbs, salt, and white pepper together.

  To plate, add a dollop of the herby mashed potatoes, a scoop of the honey glazed carrots, and a few slices of the rested Butterball boneless turkey roast. Pour on your favourite gravy and enjoy!