Roasted Israeli Turkey Breast
Roasted turkey breast gets an Israeli twist with the addition of orange juice, raisins, lemon and cumin.
Ingredients
- 1 Whole turkey breast, skin on
- 1 onion, peeled and cut in quarters
- 1 bunch Italian parsley (about 20 stems), rinsed
- 4 cloves garlic, peeled
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp cayenne
- Zest from one lemon
- 1 tsp salt
- ½ tsp crushed black pepper
- 2 Tbsp olive oil
- 2 carrots, peeled and cut into ½” medallions
- 4 celery stalks cut into ½” slices
- 2 potatoes, peeled and cut into 1” cubes
- 2 lemons (1 zestless, see above) quartered, then ½” slices
- ½ cup raisins
- 1 cup orange juice
- 1 cup white wine
Crust
Vegetable
Liquids
Preparation
- Preheat oven to 350°F
- Wash meat in cold water and pat dry with paper towels.
- Put crust ingredients in food processor and grind into a coarse paste.
- In a covered baking dish arrange the vegetable as a base, and pour in the wine and orange juice.
- Place turkey breast in pan, skin side up, and rub with herbal crust paste
- Cover and bake for 2 hours. Remove cover, and cook for 30 more minutes, or until a meat thermometer reads 160°F. If your turkey breast came with a pop-up thermometer it should pop.
- Remove breast from pan to a serving dish, tent loosely with foil, and let rest for 20 to 30 minutes, allowing juices to redistribute, and temperature to rise to 170°F.
- Keep baking the vegetables to cook down liquids.
- Carve breast and serve with baked vegetable. Garnish with fresh lemon slices, raisins and whole cumin seeds.
See more images in our gallery section, Roasted Israeli Turkey Breast.
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February 17th, 2010 at 1:38 pm
I did not forget my commitment to the healthy foods and the Mediterranean diet: stay tuned, beets are in the refrigerator…