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Roasted Israeli Turkey Breast

Roasted turkey breast gets an Israeli twist with the addition of orange juice, raisins, lemon and cumin.

Recipe: Roasted Israeli Turkey Breast
Ingredients

  • 1 Whole turkey breast, skin on

    • Crust

  • 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

    • Vegetable

  • 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

    • Liquids

  • 1 cup orange juice
  • 1 cup white wine
Preparation

  1. Preheat oven to 350°F
  2. Wash meat in cold water and pat dry with paper towels.
  3. Put crust ingredients in food processor and grind into a coarse paste.
  4. In a covered baking dish arrange the vegetable as a base, and pour in the wine and orange juice.
  5. Place turkey breast in pan, skin side up, and rub with herbal crust paste
  6. 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.
  7. 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.
  8. Keep baking the vegetables to cook down liquids.
  9. 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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1 thought on “Roasted Israeli Turkey Breast”

  1. Chef Mesilati

    I did not forget my commitment to the healthy foods and the Mediterranean diet: stay tuned, beets are in the refrigerator…

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