Food and Prop Styling by Renee Muller Photography by Moshe Wulliger

I wanted an original flavor profile, different from the typical garlic/mustard one associated with a turkey roast. I had just made my own plum jam (sweetened just with natural apple juice concentrate) after finding the most succulent plums in the shuk, and wanted to incorporate it into this recipe. I love the way the veggies crown each slice of turkey, and the jam, wine, and lemon complement the veggies to perfection. Marinating it overnight results in the juiciest, softest turkey ever.

SERVES 7–8, OR MORE IF THERE’S A SECOND CHOICE MAIN DISH

• 1 3–3½ lb (1.36–1.6 kg) turkey breast roast
• 3–4 Tbsp olive oil
• 1 large onion, diced
• 1 medium sweet potato, cubed
• 3 cloves garlic, sliced
• kosher salt and pepper, to taste

Sauce

• 1 cup natural plum jam (see tip)
• ½ tsp lemon zest (or to taste)
• 2 Tbsp olive oil
• 2 Tbsp dry white wine

Place turkey roast in a roasting pan or a 9x13-inch (20x30-cm) baking pan. Mix together all sauce ingredients and pour over the turkey.

Heat olive oil in a large frying pan. Add onion and sauté 5 minutes over medium heat. Add sweet potato cubes and continue sautéing 15 minutes more, stirring occasionally. About 1–2 minutes before the end, add the garlic. Remove from heat. Season with kosher salt and pepper. Cool slightly.

Carefully spoon veggies over turkey roast, pressing down gently, so they stick. Cover and marinate in the fridge overnight.

Preheat oven to 350°F (175°C).

Cover turkey with parchment paper and seal tightly with aluminum foil. Place in oven and bake for 2¹⁄₄ hours. Baste once or twice during baking. Uncover and continue baking an additional 5 minutes. If necessary, add a little hot water to the pan.

Cool completely before slicing.

Tip: Making your own sugar-free plum jam is easier than you think, and it fills the house with the most heavenly aroma! Take 2.2 lbs (1 kg) pitted Hungarian plums (clean weight). Wash well. Add ¹⁄₂–1 cup apple juice concentrate (depending on sweetness of plums). Cook over medium heat for about 40 minutes or until soft. Add juice of 1 lemon (3 Tbsp) and cook 5 more minutes. Let cool slightly. Blend. It’s best to freeze this in small containers, as the shelf life, even refrigerated, is not long. Delicious on bread, in cakes, yogurt, etc.

(Originally featured in Family Table, Issue 721)