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If you’re looking for an alternative to beef, lighten up with this succulent veal, or turkey. Sure to please even the most discerning beef connoisseur.
4- to 6-pound (1.8- to 2.7-kilogram) veal or turkey roast
onion powder, garlic powder, salt, and paprika, for sprinkling
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/2 cup Tio Pepe or other sherry cooking wine
2 tablespoons Glicks Soy Sauce
1/2 cup packed brown sugar
4 teaspoons yellow mustard
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Wash meat and place in a 9×13-inch baking pan. Season lightly with onion powder, garlic powder, salt, and paprika. Crush garlic and smear all over the roast. Pour sherry cooking wine and soy sauce over the roast. Cover tightly with aluminum foil and bake for two and a half to three hours.
Remove roast from oven. Preheat oven to broil. Remove foil from roast and cut shallow slits, one inch apart, across the top of the roast. Combine brown sugar and mustard in a small bowl and spread over the roast. Broil three to five minutes, until brown sugar mixture begins to bubble and caramelize. Remove from oven. Allow to cool and then slice.
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White or dark Is this better as white or would dark meat work as well?
I am sure either would work. I personally find dark meat moister, but image you can use either one.
Turkey Breast – How Long? You mentioned that we should adjust the cooking time for turkey breast. What should it be then?
Cook it less and check the temp with a thermometer.
how to serve Hi. Is this meant to be served hot or cold? Can I serve it hot as a main dish?
Rochel, this is meant to be served hot, but would be excellent cold as well. It would be perfect as a main dish! Enjoy!
Delicious! I have been looking for a good turkey recipe for a while. This one more than hit the spot. I used white turkey and it was amazing. Thanks!