From "Above & Beyond Parsley...Food for the Senses," published in cooperation with your DailyInbox newsletter.


  • 1 fresh turkey breast (4-6 pounds) or whole turkey
  • 1 tablespoon curry powder
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon marjoram
  • 2 tablespoons garlic salt
  • 1/2 teaspoon paprika
  • 2 onions, cut into eighths
  • 3 carrots, peeled and sliced
  • 2 celery stalks, cut into large pieces
  • 1 orange, peeled and quartered
  • 1 cup vodka
  • 1-1/4 cups water
  • Zest of 1 orange
  • 2-3 tablespoons cornstarch


    Wash and dry turkey breast.  If using whole turkey, wash, dry and stuff as desired.  Combine curry powder, herbs, garlic salt and paprika and rub mixture onto turkey.  (May need to increase dried ingredients to cover an entire bird.)  Place turkey in a roasting pan with vegetables and orange quarters.  Pour in vodka and 1 cup water.

    Roast uncovered at 350 degrees until meat thermometer reaches 170 degrees (approximately 20 minutes per pound).  Baste turkey regularly with the juices.

    Allow turkey to cool for 30 minutes before slicing.  Meanwhile, puree vegetables and drippings in a food processor or blender.  Transfer to a saucepan and add orange zest.  Simmer for 5 minutes.  Mix cornstarch with 1/4 cup water and whisk into sauce.  Simmer over moderate heat until thick.  Pass sauce with turkey.

    SERVES: 4 - 6

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