I have been meaning to post this recipe since the holidays, and since in the midst of cleaning I just found it again, it seemed like a sign for it finally to make onto " Its Really Only a Purple World".
In my family, we celebrate Passover. While shopping for items to feed twelve guests, at the last minute I grabbed a turkey breast to make in addition to my fifty dollar brisket. When I got home and started unpacking the groceries, I realized that I had bought a " Pickled Turkey Breast."
Okay....what in the name of all that is holy and good is a pickled turkey breast! And more importantly, what was I going to do with it
I scoured the looking for recipes and came across just one. Found on www.recipezaarcom, it Recipe # 327237. I reprint it here for your amusement:
3 1/2-4 lbs corned turkey (pickled turkey roast)
1 cup ketchup
1/2-3/4 cup brown sugar
1/2 cup water
1/4 cup lemon juice
2 tablespoons honey
2 tablespoons Dijon mustard
1) Leaving the strings on, place the pickled turkey roast in clean water and bring to a boil. Lower the flame to low and cook for one hour.
2) Pour off all the water and rinse the roast well.
3) Refill the pot with clean water and cook again, this time for several hours until the roast is very tender (the roast should be nearly falling apart when you poke at it with a fork).
4) Pour off all the water and rinse again.
5) Now combine remaining ingredients in a pot and slowly heat up. When sauce is smooth add turkey roast, coating well on all sides.
6) Serve hot and enjoy!
And I must be honest..it came out FANTASTIC!
It has now become my most requested dish.
It figures, huh