With one child not eating red meat, turkey breast is a safe bet for the flesh-eating constituency. It is also easy to make in advance, to have something to munch on during the holiday weekend. With the skin on, cooking a moist turkey breast is a challenge. So, when I ended up with a skinless turkey breast, I was concerned it would turn out too dry for my discerning eaters. I decided to roast it in a foil tent, with a meat thermometer. After I rubbed it in olive oil, honey, and cracked black pepper corn, I put it to rest over a bed of celery, onion, carrot, garlic, and rosemary. On top I put lemon wheels, onion and more rosemary. Lastly I added some vegetable stock. In the oven now. Let’s hope all these measures will make a moist turkey that will meet their approval. If not, I will cube it and turn it into curry turkey. Happy Passover.
