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Meat
Medium
8 Servings
Allergens 
No Allergens specified
1 Hour, 45 Minutes
Diets
For a great no-fail sweet-and-sour recipe, I guarantee you will turn to this festive roast. The recipe works well with chicken and chicken breast, too.
3–5 pounds (1.4–2.3 kilograms) turkey breast roast
salt, for sprinkling
paprika, for sprinkling
onion powder, for sprinkling
garlic powder (or minced garlic clove or 1 cube Gefen Frozen Garlic), for sprinkling
1 12-ounce (340-gram) jar red currant jelly
3 heaping teaspoons brown sugar
3 heaping teaspoons Heaven & Earth Ketchup
2 heaping teaspoons yellow mustard
1/2 cup french-fried onions (optional)
1/4 cup Kedem Apple Juice
1/4 cup cranberry juice
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place the turkey breast in a 9×13-inch baking pan. Sprinkle with salt, paprika, onion powder, and garlic powder (or minced garlic).
In a small bowl, combine the jelly, brown sugar, ketchup, and mustard. Smear all over the roast. Top with french-fried onions.
Pour the apple juice and cranberry juice into the bottom of the pan. Cover and bake for one hour.
After one hour, baste the roast every 15 minutes for the next half hour, or longer if needed. The roast is ready when the juices run clear, not pink, or when the internal temperature reaches 175°F (79°C) on a meat thermometer.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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