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Meat
Easy
7 Servings
Allergens 
No Allergens specified
10 Hours
Diets
I wanted an original flavor profile, different from the typical garlic/mustard one associated with a turkey roast. I had just made my own plum jam (sweetened just with natural apple juice concentrate) after finding the most succulent plums in the shuk, and wanted to incorporate it into this recipe. I love the way the veggies crown each slice of turkey, and the jam, wine, and lemon complement the veggies to perfection. Marinating it overnight results in the juiciest, softest turkey ever. Serves 7–8, or more if there’s a second choice main dish For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.
3 – 3 and 1/2 pounds (1.36–1.6 kilograms) turkey breast roast
3–4 tablespoons Gefen Olive Oil
1 large onion, diced
1 medium sweet potato, cubed
3 cloves garlic, sliced
Manischewitz Kosher Salt, to taste
pepper, to taste
1 cup natural plum jam
1/2 teaspoon lemon zest (or to taste)
2 tablespoons Gefen Olive Oil
2 tablespoons Baron Herzog Chenin Blanc or other dry white wine
Place turkey roast in a roasting pan or a nine- by 13-inch (20- by 30-centimeter) baking pan.
Mix together all sauce ingredients and pour over the turkey.
Heat olive oil in a large frying pan. Add onion and sauté five minutes over medium heat. Add sweet potato cubes and continue sautéing 15 minutes more, stirring occasionally. About one to two minutes before the end, add the garlic. Remove from heat. Season with kosher salt and pepper. Cool slightly.
Carefully spoon veggies over turkey roast, pressing down gently so they stick. Cover and marinate in the fridge overnight.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Cover turkey with Gefen Parchment Paper and seal tightly with aluminum foil. Place in oven and bake for two hours and fifteen minutes. Baste once or twice during baking. Uncover and continue baking an additional five minutes. If necessary, add a little hot water to the pan. Cool completely before slicing.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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how do I make the plum jam ?
Would it work with apricots jam?
hi. how do I make the plum jam?
You can use any jelly recipe and substitute any fruit with plums.
for the tip on making your own jam she says 2.2 lbs and then take half and cook. what about the other half she doesnt say what to do with those plums
Absolutely delicious and so, so moist. This will be more than just for Pesach.
@RoseL @saratesler yes this freezes well. Just make sure it’s fully cooked and properly stored in the freezer in an airtight container.
also wondering
Hi. Does this recipe freeze well?
yes