100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

November 03, 2011 - Image 57

Resource type:
Text
Publication:
The Detroit Jewish News, 2011-11-03

Disclaimer: Computer generated plain text may have errors. Read more about this.

5-HERB ROASTED TURKEY
BREAST WITH ROASTED
PEPPER RELISH
You may also use fresh herbs with this
recipe; simply double the amounts.
Because the breast is boneless, the tur-
key breast will serve more people than
a whole turkey of equal weight and
cook more quickly, too.

Pepper relish:
2 red bell peppers
2 yellow bell peppers
2 green bell peppers
1 cup minced red or Bermuda onion
1 /4 cup balsamic vinegar
2 Tbsp. olive oil
salt and pepper to taste

Turkey breast:
1 5- to 6-lb. turkey breast, skin on,
bones removed and flattened
2 Tbsp. extra-virgin olive oil
1 Tbsp. dried parsley flakes
1 tsp. dried rubbed sage
1 tsp. dried rosemary
1 tsp. thyme
1 tsp. dried tarragon
kosher salt and pepper to taste
Make the relish:
Place bell peppers in the top third of the
oven with a baking sheet situated on the
rack just below to catch juices. Broil the
peppers, turning occasionally with tongs,

EASY SAVORY TURKEY
IN A BAG
1 whole turkey (12 lbs. and up),
thawed if frozen
olive oil
2 tsp. granulated garlic
kosher salt and pepper to taste
'A cup flour
6 stalks celery, halved
2 large onions, peeled and cut into
chunks
1 Golden Delicious apple, cut into
wedges
2 sprigs fresh rosemary
paprika for garnish

Preheat oven to 350 degrees. Place the
oven rack on the lowest level (remove

GRILLED TURKEY BREAST
WITH LEMON, HERBS
AND GARLIC
1 4- to 5-lb. boneless turkey breast
Herb rub:
3 Tbsp. olive oil
1 tsp. minced garlic
3 Tbsp. chopped fresh thyme leaves
3 Tbsp. chopped fresh dill
3 Tbsp. chopped fresh mint leaves
1 /4 cup fresh chopped parsley
grated peel of 1 lemon
kosher salt and pepper to taste
juice of 1 lemon

Combine all rub ingredients in a small
bowl, and stir well. Set aside. Place the
turkey breast in a large baking or mari-
nating dish. Using your hands to spread

until charred on all sides (the skin should
turn black). Alternately, you may grill the
peppers. Place the peppers in a paper
or plastic bag, or wrap in foil until cool
(about 15-20 minutes). Use your hands
to remove the skin, stem and seeds from
the peppers (you may rinse them briefly
under cold water if desired). Chop the
pepper, and combine with remaining
relish ingredients in a medium bowl. Stir
well, and adjust seasoning to taste. Cover,
and chill until ready to use, up to 2 days.
Make the turkey breast:
Preheat oven to 375 degrees. Spray a
baking pan or a disposable aluminum
pan with nonstick cooking spray. Rub
the turkey breast well with the oil.
Combine the parsley, sage, rosemary,
thyme and tarragon in a small bowl,
and stir to mix. Use your hand to rub
this mixture over all sides of the turkey
breast. Season to taste with salt and
pepper. Place the turkey breast (lobes
and skin side up) in the prepared pan.
Roast, uncovered, for 30 to 45 minutes.
(A thermometer inserted into thickest
part of the breast should register 160
degrees; the turkey will cook more as
it cools.)
Allow the turkey to rest for 10
minutes before thinly slicing against
the grain and serving with pan juices
drizzled over and the relish on the side.
Makes 8 or more servings.

other racks from oven). Rinse turkey;
remove neck and giblets, and discard.
Rub with olive oil, sprinkle with gar-
lic and then salt and pepper to taste.
Sprinkle the bottom of a large turkey-
size oven bag with flour. Place the turkey,
celery, onions, apple and rosemary in the
bag. Seal bag, and poke several holes in
it with a fork. Cook 3 to 3 1/2 hours (more
if turkey is large), or until internal tem-
perature of the thigh meat reaches 165-
170 degrees (the turkey will continue
to cook as it cools). Let stand in the bag
for 20 minutes more before removing to
a serving platter. Drizzle the juices over
the turkey (or make gravy; see Orange
and Honey Glazed Turkey), and sprinkle
with paprika. Serves about 8.

the rub over the turkey breast on all
sides. Cover with plastic wrap, and chill
for 2 hours or up to one day. Remove
from refrigerator one hour before grilling.
Preheat grill to medium. Place tur-
key breast on the grill, and grill for
about 15 minutes per pound, turning
every half hour or so. The turkey is
done when an instant-read thermom-
eter inserted into the thickest part
reads 160 degrees (the turkey will cook
more as it cools). Let stand 10 minutes
before carving.
Alternatively, roast turkey in a
roasting pan in a 350-degree oven for
30-45 minutes or until a thermometer
inserted into thickest part of the breast
registers 160 degrees.
Makes 8 or more servings.

BEST
LAMB CHOPS
IN TOWN

DINNER SPECIALS

STARTING AT $

119 5

INCLUDES BREAD BASKET

AND SOUP

PARTY TRAYS AVA I LAB LE

PRIVATE

DINING

ROOM

CATERING

rReceive

rReceive

10%Off I I 10%Off I

I

Folga llill I

L

FULL BAR

FULL SERVICE

Dine-in only.
Not valid with Specials.
Not valid with any other offers.
With coupon. Expires 12/15/11
Excludes Lamb Chops

CHILDRENS MENU $4.95

I FoTgajiii

I I

I L

DIne-In only.
Not valid with Specials.
Not valid with any other offers.
With coupon. Expires 12/15/11
Excludes Lamb Chops

J

4301 ORCHARD LAKE ROAD
CROSSWINDS PLAZA
WEST BLOOMFIELD

I
248-538-6000

SPOSITA'S

RISTORANTE

r

I
I

Fine Italian Dining in a
Casual Atmosphere
Sunday-Thursday
Sunday-Thursday
11

15%
OFF
15wo
OFF
TOTAL FOOD BILL TOTAL FOOD BILL

11
II
II
11

10% off on Fri and Sat II 10% off on Fri and Sat

Not good with any other offer

Not good with any other offer

I

I Good with coupon. Expires 11/30/11 I I Good with coupon. Expires 11/30/11
mamma assaaaamtaa

L'3 m=

ea

ra

er, Ent mmo a mem Alt

Mon-Thurs:4pm-lOpm • Fri:11am-11pm
Sat:4pm-11pm • Sun: 4pm-9pm

+fri/P.,

Banquets

Weddings

OPEN 7 DAYS A WEEK!
(248) 538-8954

1
1

33210 W. 14 Mile Rd
In Simsbury Plaza, just east of Farmington Rd.
West Bloomfield

'Me" bosedt— cerze,e,

Bar/Bat Mitzvahs

Showers

Reunions Anniversaries

Birthdays

WE CATER AT MOST SYNAGOGUES,
TEMPLES, HOTELS AND THE HALLS OF YOUR
C ICE

44epuic&I

JEWEL

CUISINE
CLASSIC CUISINE

Approved by Council
of Orthodox Rabbis

KOSHER
CATERERS

PHILIP TEE, food & Beverage Director 148-661-4050 farmington Hills

SUPPORT OUR COMMUNITY,

SHOP WITH OUR ADVERTISERS!

Mention that you saw them in the JN!

Visit JNonline.us

All recipes @ Annabel Cohen 2011; annabelonthemenu@gmail.com .

November 3 - 2011

49

Back to Top

© 2021 Regents of the University of Michigan