This turkey roast has a light, herb-infused marinade that gives you a super-moist, flavorful result. The salsa complements it beautifully and adds a gorgeous pop of color.
Marinated Turkey Roast with Mediterranean Salsa
- Cooking and Prep: 8 h
- Serves: 8
Prepare the Turkey Roast
Blend all marinade ingredients in the food processor fitted with the knife attachment.
Place turkey in a roasting pan. Pour marinade on top, smothering it completely. Cover and refrigerate for a few hours or overnight (the longer it marinates, the more the flavor penetrates).
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Remove roast from fridge, cover with a piece of Gefen Parchment Paper, and tightly seal the pan with aluminum foil. Bake for two hours, or until ready (if you like it rare, bake for one and a half hours). Uncover, baste, and roast for five more minutes.
Remove pan from oven, recover with parchment paper and foil, and let sit for at least half an hour. Cool completely before slicing.
Prepare the Salsa
Place all veggies in a medium-sized bowl. Add salt, pepper, and lemon juice. Drizzle in a little olive oil. Mix together. This should be made immediately before serving. Keeps in the fridge for a day.
After slicing the turkey and arranging on a platter, gently spoon (drained) salsa down the center of the slices, or serve it on the side.
The key to the salsa is to cut the veggies very finely. Think Israeli salad, and then chop them even finer. You want to experience all the flavors in each spoonful.
Turkey can be made in advance, sliced, and frozen. Freeze gravy separately and pour over roast when rewarming.
Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger