Juicy and Flavorful Turkey Breast

Food and Prop Styling by Renee Muller Photography by Moshe Wulliger

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

• 1 3–3½ lb (1.36–1.6 kg) turkey breast roast
• 3–4 Tbsp olive oil
• 1 large onion, diced
• 1 medium sweet potato, cubed
• 3 cloves garlic, sliced
• kosher salt and pepper, to taste

Sauce

• 1 cup natural plum jam (see tip)
• ½ tsp lemon zest (or to taste)
• 2 Tbsp olive oil
• 2 Tbsp dry white wine

Place turkey roast in a roasting pan or a 9×13-inch (20×30-cm) baking pan. Mix together all sauce ingredients and pour over the turkey.