A whole bunch of Jewish holidays just ended and I’m already gearing up for the next set. How did that happen so fast?
This year, in the good ol’ US of A, we have the pleasure of two holidays happening at the same time. Thanksgiving happens to fall on the first night of Chanukah! They say this awesome phenomenon won’t happen for another 79,000 years. Since I don’t plan on being around for the next round of Thanksgivukkah, I thought it best to do something this year to honor the holiday. Two great foodie holidays colliding! I’ve got to do something, right? So stick around this blog. I hope to share a few more Thanksgivukkah recipes with you over the next month.
When I was at the kosher market the other day, they had a display of corned meats. My husband loves corned beef, and when I saw they had corned turkey roasts, I decided that this would be perfect. I rarely make turkey, so this would be a special treat. My aunt makes a great corned turkey, and swears that when she makes it, it tastes a bit like ham. I can’t be the judge of that, but this corned turkey came out pretty good, and would be perfect for a Thanksgiving/Chanukah holiday dinner mashup. It’s also great for any shabbat or festive dinner.
The corned turkey comes vaccum-sealed and wrapped in twine. I recommend rinsing the turkey well before cooking. You first boil the turkey for about an hour and a half, then you glaze it and bake it further. I took the twine off before baking, but left it on while I let it simmer. I added some pickling spice and onions to the water bath.
For the glaze, I usually make something similar to what I do for corned beef, but since I have Thanksgiving on my mind, I created a cranberry glaze for this dish. It worked out well! I will definitely do it again!
- 3 lb corned turkey roast (If you can’t get corned turkey where you live, you can substitute corned beef)
- 2 tbsp. pickling spice
- 1 onion, sliced
- ½ can whole berry cranberry sauce
- ¼ cup brown sugar
- 2 tbsp. white vinegar
- 2 tbsp. chopped rosemary
- 1 tbsp. chopped thyme
- 2 tsp. chopped ginger
- 2 tbsp. chili sauce
- 1 tbsp. chopped garlic
- Rinse the corned turkey roast.
- Place the turkey in a large pot of water. Add the pickling spice and the onion. Bring the water to a boil. Turn down the heat and cover with a lid. Simmer for an hour to and hour and a half.
- Preheat the oven to 375.
- After the hour and a half, transfer the turkey roast to a baking pan.
- Mix up the rest of the ingredients and pour over the turkey.
- Bake in the oven for around 40 minutes.
- Baste the turkey every 20 minutes with the sauce.
- Remove from the oven. Let cool a few minutes.
- Slice and serve.