When I first heard about something called a turkey roast a couple years ago I was like whaaa? I had no idea what that was. Frankly I never really bought turkey other than sliced deli; sometimes I would buy the ground meat to make into meatballs but very very rarely. When it came to Thanksgiving, someone else always had the turkey job because like I said, I never bought turkey.
Then I came across a turkey roast recipe from Daniella Silver’s book The Silver Platter and it blew my mind. I know, it sounds ridiculous. Sometimes I get so caught up in the what to make for dinner/shabbos mode and in my brain its always either chicken or meat and I forget that THERE ARE OTHER THINGS. This one little turkey roast recipe brought me out of my recipe rut!
I made Daniella’s recipe a few times, its the one with the beef fry on top (look it up, its delicious) and then once I understood the way to roast the turkey and what results to expect I decided to venture beyond that and came up with this one.
It is by no means a new combination of flavors for the Jewish Cook because Im sure I’ve seen a version of this sauce a bunch of times, but I like to also spice the turkey, and by doing so and using this technique it felt like a whole new recipe to me.
You get the sweetness from the duck sauce, tanginess from the dressing, and a beautiful crust on the turkey skin from the roasted spices. It is easy and divine.
I like to roast some scallions and serve it alongside the turkey for the pretty factor, and I try to cut the slices as evenly as possible (hello OCD much?).
To keep the turkey moist (Ugh I know, I’m sorry), I slice it after its cooled off a little from the oven, then put it back in the sauce and keep it covered until its ready to serve. You can also make this on friday, slice, cover, and stick it in the fridge for shabbat day, rewarm, and it will still be the M word I said above.
*TIP* Make sure to know how many pounds your turkey is because the key to this recipe is not overcooking it. For every 1 pound of turkey = 25 minutes in the oven.
Happy turkey roasting!
- 1 3lb boneless turkey roast
- 2 tsp paprika
- 2 tsp onion powder
- 1 tsp salt
- ½ cup thousand island dressing
- ⅓ cup duck sauce
- Scallions (optional)
- Pre-heat oven to 350 degrees
- Spray a large roasting pan or a 9x13 tin with non stick cooking spray
- Remove any string casing if necessary from turkey
- Place the turkey roast inside pan and pat dry with a paper towel
- Sprinkle the paprika, onion powder and salt evenly over the roast
- In a small bowl, combing the duck sauce with the thousand island dressing
- Pour over the roast.
- Next take ½ cup of water and pour it into the pan around the turkey, not on top of the turkey.
- Cover with foil and roast for 1-1¼ hours.
- Uncover, baste, and roast another 25 minutes.
- Remove from oven and cool.
- Slice and place turkey back into pan with the sauce.
- For Scallions:
- Raise oven to 425 degrees
- Cover a baking sheet with parchment paper
- Place scallions on top and drizzle with 2 tbsp olive oil and a pinch of salt
- Roast for 10-12 minutes or until the ends are dark and crispy
- Serve alongside the turkey