Recipes for Shabbat
Making a turkey breast (or legs and thighs if Iím in a dark meat kind
of mood) is actually much easier than making and dealing with an entire
bird. The cook time is less, the recipes tend to be a little more
interesting and while leftovers may be a tad scarce, it doesnít take much
effort or time to make more.
Preheat the oven to 350. Grease a V shape roasting rack. Make small
slits in the top of the turkey breast and insert the garlic cloves. Place
the orange slices on top of turkey breast (over lapping them). Place the
turkey breast on the prepared rack. Roast for 35 to 45 minutes. While the
breast is cooking combine the marmalade, Dijon mustard, salt and orange
juice together in a small bowl. Mix well. Remove the orange slices from
the top of the breast and baste the breast with the 1/2 of the orange
glaze every. Cook for 15 minutes and then baste with the remaining glaze.
Cook a total of 1 to 1 1/2 hours or until meat thermometer, placed in
thickest part of the turkey breast, reads 170. Serves 6 to 8.
Preheat oven to 350. Dust turkey breast on both sides with the flour.
Heat the oil in large, non-stick skillet over medium-high heat. Add the
sliced onions. Cook over medium heat, stirring occasionally, about 5 to 7
minutes until they are slightly golden. Stir in the thyme, soy sauce,
balsamic vinegar and pepper. Place the turkey, skin-side up, in 9X13
baking pan. Pour the onion mixture on top, so that some stays on top of
turkey and some falls into pan. Pour the broth around turkey. Cover
loosely with aluminum foil. Bake for 45 minutes; remove the foil. Bake
until instant-read thermometer reads 170 degrees when inserted into
thickest part of breast, 30 to 45 minutes. Let the breast rest 10 minutes.
Slice and serve. Serves 4 to 6.
In small bowl combine margarine, garlic, Chinese 5-spice and ginger. Evenly spread the mixture over turkey breast. In shallow roasting pan (10 x 15 x 2 inches) fitted with a V meat rack, place turkey breast on rack. Bake at 350 for 30 to 35 minutes. Add 1/2 cup broth to pan and baste with pan juices. Turn turkey breast 1/4-turn every 20 minutes and baste until all sides are golden brown and meat thermometer, inserted into thickest portion, away from bone, registers 170 to 175. Remove turkey breast and cover with foil to keep warm. Strain pan juices and skim off fat. Add broth to equal 1 cup and return to roasting pan. In small bowl combine water and flour. Whisk into broth mixture. Over medium heat, cook mixture 5 to 7 minutes or until slightly thickened. To serve, slice turkey and serve with sauce. Serves 6 to 8.
Preheat oven to 400. If thighs are
attached, cut away from the legs with sharp knife. Rub turkey pieces with
the half lemon. In a bowl combine1 teaspoon of the salt with the pepper,
garlic powder, and thyme. Rub the mixture over the surface of turkey
pieces. In a heavy skillet, melt the margarine over medium-low heat. Sautť
the onion until tender, about 5 minutes. Stir in the carrot pieces,
celery, potato, and remaining 1/4 teaspoon of salt, coating with the
margarine and onion mixture. Spread the vegetables evenly in a greased or
sprayed 13x9x2-inch baking pan. Top with turkey pieces in a single layer.
Heat wine in a saucepan just to the boiling point and then pour it over
the turkey legs. Bake, uncovered, for 1 1/2 hours, or until turkey pieces
are tender and juices run clear when pierced with a fork. If turkey is
becoming too browned, cover with foil. Serves 4.
Heat oven to 350. Shake flour in a large oven cooking bag and place bag
in 15x10-inch baking pan. Place turkey breast in bag and surround with
onion (separated into rings), potatoes and apples. In a bowl combine the
apple juice concentrate, thyme leaves, soy sauce and black pepper. Pour
the mixture over the turkey breast. Close the bag with tie and make six
1/2-inch slits in top of bag. Bake the turkey and potatoes in oven 1-1/2
to 1-3/4 hours or until breast is 170 on a meat thermometer in the
thickest part. Let breast stand 10 minutes. Carefully cut open bag and
transfer breast to a cutting board. Remove sweet potatoes to serving dish
and keep warm.
© Eileen Goltz 2004