Food and Prop styling Goldie Stern
Photography Felicia Perretti

Seasoning the turkey with original ingredients and condiments which complement the pomegranate juice takes it to a whole new level. More sweet than savory, apropos for this time of year, this dish will greatly enhance your Yom Tov seudah.

SERVES 8–10

• approximately 3½-lb (1¾-kg) turkey breast roast
• 1 large onion, sliced into ¼-inch (0.6-cm) rounds
• 1 stalk celery, diced
• 1 large pear, peeled and diced
• 1 3½-oz (100-g) pkg cooked chestnuts
• ¾ cup golden bread crumbs
• 3 cloves garlic, crushed
• 2 cups pomegranate juice

Sauce

• 4 Tbsp silan
• 4 Tbsp apple juice concentrate or apple juice
• 2 tsp soy sauce
• 1 Tbsp olive oil
• salt and pepper, to taste

In a roasting pan lined with parchment paper, spread out the sliced onion, celery, and pear as the bottom layer. Place turkey breast on top.

In a small bowl, mix the sauce ingredients together and brush evenly over turkey. Marinate overnight.

When ready to bake, preheat oven to 350°F (175°C).

Sprinkle chestnuts around the turkey. Pour bread crumbs mixed with garlic on top, gently pressing it down. Carefully pour pomegranate juice all around the chicken. Cover with parchment paper and then cover tightly with foil. Bake for 1¹⁄₂ hours or until done. Do not overbake.

Note: You can make this recipe with 4–5 chicken bottoms, cut into eighths. (Recipe serves 4–5 adults or 8–10 children.) Follow the instructions above with the following exceptions: chicken does not have to be marinated overnight; reduce pomegranate juice to 1¹⁄₂ cups; and bake for 1¹⁄₂ hours covered and ¹⁄₂ hour uncovered.

(Originally featured in Family Table, Special Tishrei Issue 810)