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ROASTED TURKEY BREAST WITH MULLED CRANBERRY SAUCE

Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

A version of As You Like It's roasted chicken recipe created for turkey, this dish marinates overnight. Double the recipe for marinade and use for a 12 to 16-pound turkey, adjusting cooking time.
Yield: 6 To 8 Servings


TURKEY
• 6 pound turkey breast, bone in
• 1 cup olive oil
• 1/4 cup white wine or White Zinfandel
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon pepper
• 1 teaspoon salt


Directions
1. Preheat oven 375°F ten minutes before roasting. Prepare large roasting pan.

2. Place turkey breast in plastic bag. Combine all remaining ingredients and pour over turkey and rub into flesh. Chill overnight.

3. Discard marinade and move turkey to pan. Cover and roast 2 hours. Uncover and continue roasting until juices run clear when turkey is pierced or meat thermometer registers 175°F. Let rest 10 minutes before carving.


MULLED CRANBERRY SAUCE
• 12 ounces fresh cranberries
• 6 1/4 cups (1 1/2 liters) Merlot wine
• 1 1/4 cups brown sugar, firmly packed
• 1/3 cup minced crystallized ginger
• 1 tablespoon fresh orange zest
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves


Directions
Combine all ingredients and bring to boil in saucepan, stirring until sugar dissolves. Reduce heat and simmer until thick, about 12 minutes.
 

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