Ingredients

• Kosher salt and freshly ground pepper
• 4 cups cornflakes, finely crushed (about 1 3/4 cups crumbs)
• Grated zest and juice of 1 lemon
• 2 tablespoons plus 1 teaspoon honey mustard
• 1 large egg white, lightly beaten
• 1 1/2 pounds skinless, boneless turkey breast, cut into strips
• 2 cups cranberries (thawed, if frozen)
• 1 pear (such as Anjou or Bartlett), finely chopped
• 1/2 cup sugar
• 1 pound small carrots, greens trimmed
• 4 tablespoons unsalted butter, melted

Instructions

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. Fold up the edges of the foil and add 1/4 cup water, then seal into a packet. Set on a baking sheet and roast on the bottom oven rack until tender, 25 minutes.
2. 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. Whisk 2 tablespoons mustard and the egg white in another dish. Coat the turkey in the mustard mixture; dredge in the cornflake mixture. Place on a wire rack set on a baking sheet. Roast on the top oven rack until cooked through, 15 minutes.
3. Combine the cranberries, pear, sugar, lemon juice and 2 tablespoons water in a small saucepan; bring to a boil, stirring. Reduce the heat to medium low; simmer until the cranberries burst, 5 minutes. Transfer to a blender, add the remaining 1 teaspoon mustard and puree until smooth. Season with salt and pepper. Serve with the turkey and carrots.
4. Photograph by Antonis Achilleos