Stuffed Turkey Breast

  • 4-5 מנות
  • 15 דק' הכנה
  • 15 דק' בישול
  • להדפסת המתכון

Basic Recipe:


  • ½ cup honey

  • ¼ cup white wine

  • 2 onions, sliced into wedges

  • ¼ cup water

  • ¼ cup lemon juice

  • 1 Tbsp garlic powder

  • 1 Tbsp onion powder

  • ¼ cup water


In oven:

  • Arrange the onions in an oven pan and place the turkey in the center.

  • Mix the other ingredients in a bowl and pour over the meat. Rub into the meat.

  • Cover the pan and bake at 180 C for 2 hours.

In a pot:

  • Dice onion and mix together with the rest of the ingredients.

  • Add two cups of water and place the meat in the pot.

  • Bring to a boil, then lower the flame to a simmer. Cook for 1¼ hours per kilogram.

Chef’s Recommendation:

Breaded Turkey Breast


  • 1 egg white

  • 1 Tbsp honey

  • Pinch salt

  • 1 tsp smoked paprika

  • 3 Tbsp olive oil for marinade

  • 1 cup bread crumbs


  • In a bowl, mix all the ingredients except bread crumbs.

  • After the meat is ready (prepared according to basic recipe in the oven) cool a bit and remove the net

  • Place the meat in a clean pan and heat oven to maximum heat for 15 minutes.

  • Brush the meat on all sides with marinade. Cover with a layer of bread crumbs. Press bread crumbs into meat with your hands, and make sure the meat is completely covered.

  • Bake in the oven for 8 minutes until lightly browned.

    Tip – You can add any spices you like to the bread crumbs.


Side Dish:

Sweet Potato Bomb


  • 6 small sweet potatoes, washed well

  • 3 Tbsp olive oil

  • 1 Tbsp kosher salt


  • When cooking the roast in the oven, put the sweet potatoes next to it so they will soften and absorb the taste.

  • After the meat is ready, check that the sweet potatoes have softened. Remove from the liquid, and dry with paper towel.

  • Brush with olive oil and place in a clean pan.

  • Heat the oven to maximum temperature and bake for 10-15 minutes until the sweet potato is crispy.

  • Remove from the oven, make a slit down the middle and sprinkle with kosher salt.

    Tip: Put a whole garlic head near the sweet potatoes. After cooking, the garlic becomes a spread, and they can be served whole as well.


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