Tired of making the same turkey recipe every Thanksgiving? Try these delicious and creative alternatives. For the traditionalists out there, the no-fail turkey roast is the perfect option.
Photo: Baila Gluck
No-Fail Turkey Roast
Yields 6 servings
It doesn’t have to be fancy to be tasty; it just has to be cooked right. Basic spices will enhance this perfectly moist turkey breast.
1 (2½-3lb) white meat turkey roast (boneless breast with skin)
2 tablespoons white wine
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1¼ teaspoons paprika
¾ teaspoon thyme
1 tablespoon honey
Preheat oven to 450°F.
Place turkey roast in a medium roasting pan skin-side up.
Combine all remaining ingredients in a small bowl, whisking until well blended. Rub mixture evenly all over roast to coat.
Roast uncovered for 25 minutes. Reduce heat to 350°F. Cover with foil (and insert meat thermometer probe). Continue to roast until turkey’s internal temperature reaches 160°F. Remove from oven and tent foil over turkey, allowing it to rest for 15-20 minutes before slicing.
To serve, remove netting, slice and place on platter. Drizzle pan juices over sliced turkey.
Chef’s Note:
The internal temperature of the roast will continue to rise by 5-8 degrees after it is removed from the oven—this is called “carry-over cooking.”
This recipe was featured in the Spring 2020 issue of Jewish Action.
Photo: Baila Gluck
Roasted Turkey Roulade with Smoky Apple-Chestnut Stuffing
Yields 14-16 servings
Roasting a turkey breast with its skin helps it to retain its moisture during cooking. A roulade is French term that means “rolled up”; this dish not only boasts an elegant presentation with spirals of turkey filled with a flavorful stuffing, but it also stretches the turkey meat when serving a full table and works well to feed a large crowd on a budget (recipe can be halved). Be sure to use a meat thermometer to ensure proper doneness without drying out the turkey.
Turkey Roulade
12 (2-pound) turkey breast roasts (with skin), butterflied
¼ cup olive oil
4 ounces thinly sliced pastrami or beef fry
2 cups chopped onion (1 large onion)
1 garlic clove, minced
2 cups peeled, chopped Fuji apples (1 very large or 2 small)
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
1 (5.2 ounce) package whole peeled and roasted chestnuts, chopped
3 tablespoons apple liquor (or white wine)
4 slices day-old bread (crusts removed), cubed (about 2½ cups)
1 tablespoon chopped fresh sage leaves
1 cup apple cider
Special equipment: 12 pieces (10”-12”) kitchen twine, roasting rack and pan
Cider-Sage Gravy
1 tablespoon olive oil
1 large shallot, minced
2 tablespoons flour
1 cup low-sodium chicken or turkey stock
1⁄3 cup apple cider
2 teaspoons Dijon mustard
1-2 tablespoons apple cider vinegar
Freshly ground black pepper
1½ teaspoons chopped fresh sage leaves
Lay turkey breast out on a flat surface or cutting board; pound to even ¼” thickness. Season to taste with salt and pepper. Set aside.
Preheat oven to 450°F.
Heat a large skillet over medium-high heat. Add pastrami or beef fry to the pan and fry until crisp and shriveled, about 5-6 minutes. Using a slotted spoon, drain and transfer to a plate; chop when cool.
Add onion and garlic to the pan; sauté for about 3-4 minutes. Add apples and season with 1 teaspoon salt and plenty of freshly ground black pepper. Continue to sauté until apples begin to soften, about 3-4 minutes. Add chestnuts and sauté another 2 minutes. Add apple liquor and stir to blend until liquid is mostly absorbed, about 1 minute. Turn heat off. Add bread, chopped sage and reserved chopped pastrami/beef fry. Toss together until bread is moistened. Set aside stuffing to cool slightly.
Spread half of bread mixture over one turkey breast. Fold turkey tender (smaller flap) in over stuffing, then carefully roll breast up, tucking ends in if necessary so that skin is on top (seam should be on the bottom). Secure with toothpicks. Using pre-cut pieces of kitchen twine carefully slide each piece under the rolled roast, tying each string to secure the roast at 2-inch intervals. Carefully place tied roast on a rack in a medium roasting pan. Rub a little olive oil all over skin. Repeat with remaining stuffing and breast.
Place in the oven to brown for 15-20 minutes. Reduce heat to 375°F. Add cider to the bottom of roasting pan; cover with foil. Cook for about 45 minutes-1 hour or until inserted meat thermometer reaches 158°F internally. Remove from oven; allow turkey to rest for 15-20 minutes; internal temperature will continue rise by 5-8 degrees.
While the turkey rests, prepare the gravy. Heat oil in a medium saucepan over medium-high heat. Add shallot and sauté for about 2-3 minutes, until translucent. Sprinkle flour over shallots and quickly stir to blend, cooking for another minute. Add stock, cider, mustard and vinegar. Whisk to blend. Bring to a boil and then lower to medium heat, simmering gravy until mixture becomes thickened (should be able to coat the back of a spoon), about 15-20 minutes. Season to taste with black pepper and add salt if necessary. Remove from heat. Stir in sage.
Transfer rested turkey to a cutting board and using a sharp carving knife, remove twine and carefully slice roulade crosswise. Arrange slices on a platter and serve with gravy.
Chef’s Notes:
– This sweet and smoky stuffing can also be used with individual pounded thin chicken breasts.
– Stuffing can be made two days ahead.
– You can ask your butcher to butterfly the turkey roast.
This recipe was featured in the Fall 2021 issue of Jewish Actio
Photo: Baila Gluck
Sun-dried Tomato Turkey Burgers with Rosemary Aioli
Yields 8 patties
Aioli is a garlicky mayonnaise from the Provence region of southern France. Here, a rosemary aioli has a dual purpose: dressing the bun as an accompaniment, while also lending the turkey meat extra moistness and flavor.
Rosemary Aioli
½ cup mayonnaise
Juice of 1 lemon (about 2 tablespoons)
¼ teaspoon salt
2 garlic cloves, peeled and crushed (about 2 teaspoons)
1 teaspoon dried rosemary, crumbled or 1 tablespoon chopped fresh rosemary
Freshly ground black pepper, to taste
Turkey Burgers
2 tablespoons olive oil, plus more for greasing grates
1 shallot, diced (about 1/3 cup)
¼ cup sun-dried tomatoes packed oil, drained and chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
1½-¾ pounds ground turkey
1½ tablespoons rosemary aioli
Baby arugula
Hamburger buns or multigrain rolls, sliced in half
Heat oil in a small skillet over medium-high heat. Add shallots and sauté for about 2-3 minutes, until shallots are translucent. Add sun-dried tomatoes and season with salt and pepper to taste; continue to sauté for another 1-2 minutes. Remove from heat and set aside to cool.
Combine all ingredients for rosemary aioli in a small bowl and whisk to blend. Season to taste with salt and pepper.
In a large mixing bowl, combine turkey, shallot-tomato mixture, and 1½ tablespoons rosemary aioli. Mix until just combined. Using moistened hands, gently form into 8 patties.
Preheat grill to high (about 450 degrees). Grease grates of grill (an oil-soaked wad of paper towels and tongs do a good job of this). Place burger patties on grill. Close cover and grill for about 4 minutes per side, turning once during grilling. Toast bun halves on the grill for 1-2 minutes, until golden brown and grill marks appear. Remove and transfer to a platter.
Spread bun halves with rosemary aioli, then top each with a burger and a handful of arugula. Cover with bun top and serve.
Chef’s Notes:
The rosemary aioli can be made 3-4 days ahead and stored in a tightly covered container in the refrigerator.