Savory Pickled Dark Turkey Roast
Food and prop styling by Renee Muller | photography by Hudi Greenberger
Fact 1. My family’s preference is always beef.
Fact 2. There were no leftovers.
Need I say more?
INGREDIENTS
Serves 6
Ingredients
- 1 4-lb (1¾-kg) pickled dark turkey roast (in a net)
- 3 cloves garlic crushed 2 tsp dry mustard
- 1 tsp dried rosemary leaves
- ⅛ tsp ground thyme
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 cup semisweet white wine
PREPARATION
Preheat oven to 325°F (160°C).
In a small bowl combine garlic mustard rosemary thyme kosher salt pepper olive oil and lemon juice until you have a paste-like consistency. Rinse the turkey roast pat dry and lay in a 9x13-inch (23x33-cm) baking pan. Pour wine on the bottom of the pan.
Smear the herb paste all over your roast. Place in oven and bake for 2 hours uncovered basting occasionally.
Remove roast from oven and cover with aluminum foil. Allow to sit 15 minutes before you slice it.
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