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!