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- 3-4lb @thecedarmarket turkey roast
- 3 carrots
- 2 large leeks
- 1/4 cup apple juice
- 6 garlic cloves, crushed
- 2 tbsp dijon mustard
- 2 tbsp honey
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp fresh thyme
- 1 tsp veg oil
- 2 tbsp soy sauce
Recipe created for Cedar Market by: @Foodkidsandsleep
This recipe is perfect for Rosh Hashana. It’s easy, can be made ahead of time and finished at the last minute! It elevates a cheaper cut of meat to “center of the table” status. I prefer to use a sous vide preparation for this cut as it takes the fear of overcooking breast meat out of the equation. I can’t tell you how stressed I get when I’m over roasting white meat. 10 minutes too long and all that effort leads to dry, disappointing turkey. Cook it sous vide & rest easy!
Cooking Instructions
Set an immersion circulator (sous vide cooker) to 145℉.
Add the soy sauce to the roast bag. If using a vacuum bag just seal and add to the water. If using a ziploc, slowly lower to allow heat to force air out, then seal arc the last inch. Cook for 3 hours.
While the roast cooks, chop your veggies and add to a baking dish. Add the apple juice and honey and roast at 450℉.
Then make a glaze by adding the garlic, mustard, honey, salt, pepper, oil and thyme together to form a paste.
Once veggies are done, remove and set aside. After 3 hours, remove roast and cut off the netting and open the roast. Brush the glaze on the inside AND outside, then add to pan (if you have remaining glaze, you can add more once again). Add to 500℉ oven and cook for 12-15 minutes until golden brown. Let it rest, then slice and garnish with pomegranate arils & fresh herbs.
Enjoy!
