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Slow Roast Turkey Breast


  • 1 large turkey breast (2-3 pounds)
  • 1 tablespoon paprika
  • 1 tablespoon oil
  • 1 tablespoon garlic powder
  • juice of half a lemon
  • half an orange - sliced
  • 8 cloves garlic - unpeeled
  • 1/2 cup chicken broth (from leftover chicken soup is fine)
  • 1/4 cup (kosher) white wine
  • 1/4 cup water
  • salt and pepper to taste


Preheat oven to 325 F.
Coat turkey breast with all spices and oil. Place in a small, shallow roasting pan. Add chicken broth, water, lemon juice, wine, sliced orange and garlic. Cover with foil and roast for 5 to 7 hours. Check for doneness. Slice thinly.
Serve with New Age Haroses if desired.

Serves 4 to 5

Recipe by: Marcy Goldman - Marcy's Kosher Cuisine


Slow Turkey came about, as many of my recipes do, when the rest of my life intruded. A few months ago, my baseball coaching duties called, but the turkey breast in question was far from done. I turned the oven down and I left for the field of dreams. When the battle had been fought, my own sluggers enjoyed a most tender and moist serving of turkey. Turkey is a nice change from roast chicken and beef brisket - but a roasted breast is sufficient. After all, you do not want more leftovers!