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This turkey roast has a light, herb-infused marinade that gives you a super-moist, flavorful result. The salsa complements it beautifully and adds a gorgeous pop of color.
4 pounds (1 and 3/4 kilograms) turkey roast
2 heaping teaspoons Gefen Mayonnaise (low fat is fine)
handful fresh parsley (about 1/3 of a package)
1/4 cup semidry white wine, such as Baron Herzog Late Harvest Chenin Blanc
salt, to taste (be generous)
pepper, to taste (be generous)
4–5 cloves garlic or 4-5 cubes Gefen Frozen Garlic
1 and 1/2 – 2 tablespoons silan, such as Heaven & Earth Date Syrup
1 and 1/2 – 2 tablespoons Manischewitz Honey
1 tablespoon olive oil
2 cups (about 11 ounces/320 grams) grape or cherry tomatoes, quartered and then finely diced
2 scallions, finely chopped
1–2 cloves garlic, minced or 1-2 cubes Gefen Frozen Garlic
very generous handful fresh parsley, leaves only, finely chopped
1 medium Persian cucumber, scrubbed and finely diced
kosher salt, to taste
pepper, to taste
3 tablespoons Tuscanini Lemon Juice, or to taste
olive oil, for drizzling
Blend all marinade ingredients in the food processor fitted with the knife attachment.
Place turkey in a roasting pan. Pour marinade on top, smothering it completely. Cover and refrigerate for a few hours or overnight (the longer it marinates, the more the flavor penetrates).
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Remove roast from fridge, cover with a piece of Gefen Parchment Paper, and tightly seal the pan with aluminum foil. Bake for two hours, or until ready (if you like it rare, bake for one and a half hours). Uncover, baste, and roast for five more minutes.
Remove pan from oven, recover with parchment paper and foil, and let sit for at least half an hour. Cool completely before slicing.
Place all veggies in a medium-sized bowl. Add salt, pepper, and lemon juice. Drizzle in a little olive oil. Mix together. This should be made immediately before serving. Keeps in the fridge for a day.
After slicing the turkey and arranging on a platter, gently spoon (drained) salsa down the center of the slices, or serve it on the side.
Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger
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