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1
Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Place the carrots on a large sheet of foil; drizzle with 2 tablespoons melted butter and season with salt and pepper.
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2
Fold up the edges of the foil and add 1/4 cup water, then seal into a packet.
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3
Set on a baking sheet and roast on the bottom oven rack until tender, 25 minutes.
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4
Meanwhile, mix the cornflakes, the remaining 2 tablespoons melted butter, the lemon zest and 1/4 teaspoon each salt and pepper in a shallow dish.
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5
Whisk 2 tablespoons mustard and the egg white in another dish.
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6
Coat the turkey in the mustard mixture; dredge in the cornflake mixture.
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7
Place on a wire rack set on a baking sheet.
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8
Roast on the top oven rack until cooked through, 15 minutes.
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9
Combine the cranberries, pear, sugar, lemon juice and 2 tablespoons water in a small saucepan; bring to a boil, stirring.
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10
Reduce the heat to medium low; simmer until the cranberries burst, 5 minutes.
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11
Transfer to a blender, add the remaining 1 teaspoon mustard and puree until smooth.
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12
Season with salt and pepper.
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13
Serve with the turkey and carrots.
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14
Per serving: Calories 547; Fat 13 g (Saturated 7 g); Cholesterol 98 mg; Sodium 778 mg; Carbohydrate 66 g; Fiber 7 g; Protein 47 g
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15
Photograph by Antonis Achilleos
