Meat
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours, 20 Minutes
Diets
Fact… my family’s preference is always beef. Fact… there were no leftovers. Need I say more?
1 (4-lb) (1¾-kg) pickled dark turkey roast (in a net)
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
2 teaspoons dry mustard
1 teaspoon dried rosemary leaves
1/8 teaspoon ground thyme
2 teaspoons Haddar Kosher Salt
1 teaspoon black pepper
2 tablespoons Bartenura Olive Oil
2 tablespoons lemon juice
1 cup semisweet white wine (such as Châteauneuf)
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). In a small bowl, combine garlic, mustard, rosemary, thyme, kosher salt, pepper, olive oil, and lemon juice until you have a paste-like consistency.
Rinse the turkey roast, pat dry, and lay in a 9×13-inch (23×33-cm) baking pan. Pour wine on the bottom of the pan. Smear the herb paste all over your roast. Place in oven and bake for two hours, uncovered, basting occasionally.
Remove roast from oven and cover with aluminum foil. Allow to sit 15 minutes before you slice it.
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Question: Would this recipe work well with a pickled chicken roll too?
I’ve never tried it but I don’t see why not. You might need to adjust the cooking time.
I have a pickled White Turkey Roast, how would you adjust the cooking time? covered / uncovered?
When making this recipe do you remove the net that it is covered with before you cook it??
Thank you for answering my question
FANTASTIC!!
THIS BECAME OUR YOM TOV SPECIALTY !!
THANKS!
made this time and time again its a winner!
That looks delicious !