Page 177 - 17-47 March 17 2021

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Juicy and Flavorful

Turkey Breast

Pesach Meat INGREDIENTS

Turkey

turkey breast roast
3 – 3 and 1/2 pounds (1.36–1.6 kilograms)
3–4 tablespoons Olive Oil

1 large onion, diced
1 medium sweet potato, cubed
3 cloves garlic, sliced

Kosher Salt, to taste
pepper, to taste
Sauce
1 cup natural plum jam

1/2 teaspoon lemon zest (or to taste)
2 tablespoons Olive Oil

2 tablespoons dry white wine

DIRECTIONS

Prepare the Turkey Breast
Place turkey roast in a roasting pan or a nine- by 13-inch (20- by 30-centimeter) baking pan.
Mix together all sauce ingredients and pour over the turkey.
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sweet potato cubes and continue sautéing 15 minutes more, stirring occasionally. About one
to two minutes before the end, add the garlic. Remove from heat. Season with kosher salt and
pepper. Cool slightly.
Carefully spoon veggies over turkey roast, pressing down gently so they stick. Cover and
marinate in the fridge overnight.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Cover turkey with Gefen Easy Baking Parchment Paper and seal tightly with aluminum foil.
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the pan. Cool completely before slicing.
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the most heavenly aroma! Take 2.2 pounds (one kilogram) pitted Hungarian plums (clean
weight). Wash well. Add 1/2 to one cup apple juice concentrate (depending on sweetness of
plums). Cook over medium heat for about 40 minutes or until soft. Add juice of one lemon
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small containers, as the shelf life, even refrigerated, is not long. Delicious on bread, in cakes,
yogurt, etc.

March 17 '21 The Bulletin 718.387.0123 • www.willbulletin.com Y-8