Turkey Roast with Marjoram and Garlic Recipe
Turkey roast with marjoram and garlic is a lighter version of traditional Polish pork roasts. It works great as a Sunday dinner, but also as homemade cold cuts for sandwiches. It’s a bit reminiscent of roasted meats from German cuisine, but with a distinct Polish marjoram accent.
This turkey roast combines the lightness of poultry with the deep, homely flavour of traditional Polish roasts. The simple marjoram and garlic marinade gives it a characteristic aroma, and the meat stays juicy both hot and cold, making it perfect for a family dinner and as homemade cold cuts.
Chef's tips
Do not skip the resting time after baking – cutting the meat immediately will cause more juices to escape and the slices will be drier. If the top browns too quickly, loosely cover the roast with foil again and finish baking until done.
How to serve
Serve hot with mashed or boiled potatoes and a simple beetroot or cabbage salad. As cold cuts, pair it with rye or sourdough bread, pickled cucumbers and a bit of mustard or horseradish.
Ingredients
- whole turkey breast one large piece - 1 kg
- garlic - 4 cloves
- dried marjoram - 2 teaspoons
- paprika - 1 teaspoon
- oil - 3 tablespoons
- salt or to taste - 1.5 teaspoons
- pepper - 0.5 teaspoons
- water for roasting - 150 ml
- onion medium - 1 piece
Preparation
- Peel the garlic and press it through a garlic press or chop very finely. Peel the onion and slice into thin wedges.
- In a small bowl, mix the oil, garlic, marjoram, paprika, salt and pepper. You should get a thick marinade.
- Pat the turkey breast dry with a paper towel. If it is very thick, you can make a shallow cut in the thickest part so it bakes more evenly.
- Rub the meat thoroughly with the marinade on all sides, including in the cuts. Transfer to an ovenproof dish, cover and set aside for at least 30 minutes, preferably for a few hours in the fridge.
- Preheat the oven to 180°C (top and bottom heat).
- Add the sliced onion to the dish with the meat and pour about 150 ml of water into the bottom of the dish.
- Cover the dish with a lid or aluminium foil and place in the preheated oven. Roast for about 50 minutes.
- After 50 minutes, remove the cover and roast for another 15–20 minutes, basting the meat from time to time with the juices from the bottom of the dish, until the top is lightly browned.
- Check if the meat is done – when pierced, the juices should run clear. If you have a kitchen thermometer, the internal temperature should be about 75°C.
- Remove the roast from the oven and let it rest for 10–15 minutes. This will make it juicier. Then slice and serve with the juices from the bottom of the dish.
Storage
No storage information available for this dish.
This is one of those roasts that I like to prepare on Saturday evening – on Sunday it’s ready for dinner, and on Monday it becomes the best sandwich topping. The marjoram and garlic combination always reminds me of home-style Polish cooking.
