Kosher Thanksgiving Turkey Recipe

If you're looking for a kosher Thanksgiving turkey recipe and want to save time yet still serve a crowd, a turkey breast will do the trick. This recipe serves over a dozen. It's my tried and true recipe I use for just about every Jewish holiday. Even though it leaves less turkey leftovers than a whole bird, we save the bones and small pieces for a delicious turkey gumbo.

6-8 pound turkey breast

1 cup fresh parsley, chopped

1 tablespoon dried basil

1 tablespoon dried dill

1 shallot, quartered

2 tablespoons olive oil, divided

1 tablespoon margarine

2 teaspoons lemon juice

1 teaspoon garlic powder

11/2 teaspoons kosher salt, divided

1 teaspoon pepper

1. Preheat oven to 375 degrees. In the workbowl of a food processor, place parsley, basil, dill, shallot, 1 tablespoon of the oil, margarine, lemon juice, garlic powder, 1 teaspoon of the kosher salt and the pepper. Process until a paste is formed.

2. Using your fingers, gently loosen the skin from the turkey, try not to tear the skin. Scoop about a tablespoon of the herb paste onto your fingers, and smear between the flesh and the skin. Repeat until all the herb mixture is used and a substantial part of the bird is coated.

3. Place turkey in a roasting pan, breast side up. Brush skin with remaining teaspoon of oil and sprinkle with remaining 1/2 teaspoon salt.

4. Roast 20 minutes per pound. Remove from oven, allow to rest 20 minutes before carving. Serve with pan juices.

The Kosher Channel brings you plenty of dishes to go with this kosher Thanksgiving turkey recipe. Plus, we have menu plans and recipes to help you out for every Jewish holiday throughout the year.