Turkey Breast with Caramelized Topping

Rivky Kleiman Recipe By
  • Cooking and Prep: 2 h 35 m
  • Serves: 10
  • Contains:

If you’re looking for an alternative to beef, lighten up with this succulent veal, or turkey. Sure to please even the most discerning beef connoisseur.


Ingredients (7)

Main ingredients

Start Cooking

Make the Meat

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Wash meat and place in a 9x13-inch baking pan. Season lightly with onion powder, garlic powder, salt, and paprika. Crush garlic and smear all over the roast. Pour sherry cooking wine and soy sauce over the roast. Cover tightly with aluminum foil and bake for two and a half to three hours.

  2. Remove roast from oven. Preheat oven to broil. Remove foil from roast and cut shallow slits, one inch apart, across the top of the roast. Combine brown sugar and mustard in a small bowl and spread over the roast. Broil three to five minutes, until brown sugar mixture begins to bubble and caramelize. Remove from oven. Allow to cool and then slice.


If veal is not available, you may substitute it with a turkey breast, which is also healthier. Just make sure to adjust your cooking time.


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Community Rating
5 / 5 stars of 1 total reviews
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  • Baruch Weiss

    Turkey Breast with Caramelized Topping

    White or dark

    Is this better as white or would dark meat work as well?
    Posted by bweiss |July 22, 2019
    Raquel Admin - Kosher.com Admin
    I am sure either would work. I personally find dark meat moister, but image you can use either one.
    Posted by raquel_kosher|July 22, 2019
  • Dovid

    Turkey Breast with Caramelized Topping

    Turkey Breast - How Long?

    You mentioned that we should adjust the cooking time for turkey breast. What should it be then?
    Posted by dfreilic |November 21, 2018
    Chaia Frishman  - Kosher.com Admin
    Cook it less and check the temp with a thermometer.
    Posted by Chaiaadmin|November 26, 2018
  • Rochel

    Turkey Breast with Caramelized Topping

    how to serve

    Hi. Is this meant to be served hot or cold? Can I serve it hot as a main dish?
    Posted by Rochel G |December 17, 2017
    Michal Frischman - Kosher.com Admin
    Rochel, this is meant to be served hot, but would be excellent cold as well. It would be perfect as a main dish! Enjoy!
    Posted by michalf|December 18, 2017

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