INGREDIENTS

INSTRUCTIONS

MARINADE
STUFFING
SAUCE
From: birgittaw@acsworld.net (Birgitta Wade)
Date: Fri, 09 Aug 1996 21:13:17 -0400
This is probably my favorite turkey breast recipe. Once you get the turkey
breast butterflied, it's not a big deal, but it gets rave reviews, has
traditional ingredients, freezes nicely and reheats well. All your husband
has to do it to defrost it (figure on at least 24 hours in the
refrigerator) -- you cover it with foil, add a little broth, reheat for 30
minutes in 375 degree oven, heat the sauce and there you are. I once
substituted part of the red wine vinegar with balsamic (Kedem makes a
kosher one), but a little goes a long way. A tablespoon is plenty! Think of
this as a jelly roll since assembly is virtually identical. Slices are
nicely pale green and look lovely.
Start with the turkey roast: Take the skin off. Remove the meat from the
bones the same way you would debone a chicken breast for cutlets: Start by
peeling the meat from the ribs, working with a boning knife scraping away
from the ribs, and using your hands. If you have a kosher butcher, you can
probably con him into doing this for you! Once it's off the carcass, lay it
flat, and cut into it lengthwise so that you can peel it back on itself
forming a rectangle.
Mix ingredients for marinade. Place roast in a shallow bowl, pour marinade
over, cover and refrigerate overnight. Turn once or twice.  Make stuffing:
Heat oil and saute onion in large saucepan. Add escarole and cook until all
is wilted. A little garlic doesn't hurt either. Remove to a large bowl and
stir in farfel, nuts, apricots, eggs and pepper to taste.
Assembly: Remove turkey from marinade and put on large flat surface (what
was the top down) Put marinade in saucepan and set aside.  Spread the meat
with the stuffing about one inch from the edges. Roll up like a jelly roll
and tie every inch or so. Don't worry about torn pieces -- just stick them
back in.
Place roast on a rack and bake in preheated oven for about 1 hour. Add
about a cup of water to the bottom of the pan. While roasting, add the wine
and broth to the marinade you saved in saucepan, bring to a boil and reduce
by half. Set aside.
Remove turkey from roasting pan. Pour the drippings into the saucepan and
brush the turkey with the honey. Put back in the oven for another 15
minutes, drizzle with more honey, and roast another 15 minutes or until
meat thermometer reachs 150 degrees. Remove roast to cutting board and let
cool before wrapping securely in foil and freezing. Finishg sauce: Put the
roasting pan with those nice brown bits over medium heat, add a little of
the sauce, and scrape off the bits. Place into saucepan, add starch and
whisk until the sauce comes to a boil and thickens. Add salt and pepper to
taste, add more wine and/or honey if needed. Freeze.
To reheat: Bring roast to room temperature, place in roasting pan, roast at
375 for 30 minutes. Reheat sauce, slice roast, drizzle sauce over roast and
pass remaining sauce.
Note: It took longer to keyboard this than to make it!
JEWISH-FOOD digest 311
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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