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Issue 459: Savory Pickled Dark Turkey Roast

Estee Kafra

Don’t count on any leftovers. Ever. Enjoy!

Wednesday, September 27, 2017


Food and prop styling by Renee Muller, photography by Hudi Greenberger

Fact 1. My family’s preference is always beef.
Fact 2. There were no leftovers.
Need I say more?


Serves 6

  • 1 4-lb (1¾-kg) pickled dark turkey roast (in a net)
  • 3 cloves garlic, crushed 2 tsp dry mustard
  • 1 tsp dried rosemary leaves
  • ⅛ tsp ground thyme
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 cup semisweet white wine


Preheat oven to 325°F (160°C).

 In a small bowl, combine garlic, mustard, rosemary, thyme, kosher salt, pepper, olive oil, and lemon juice until you have a paste-like consistency. Rinse the turkey roast, pat dry, and lay in a 9x13-inch (23x33-cm) baking pan. Pour wine on the bottom of the pan. 

Smear the herb paste all over your roast. Place in oven and bake for 2 hours, uncovered, basting occasionally. 

Remove roast from oven and cover with aluminum foil. Allow to sit 15 minutes before you slice it.

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