Thanksgiving and Chanukah collide all at once this year. There are so many websites that discuss this confluence, and the word “Thanksgivukah” has even been trademarked! This occurrence is once in a lifetime. According to the Chicago Tribune, the last time this occurred was in 1888. Another source I found on-line calculated that the next time this will be occur in the year 79811 (that over 70,000 years from now!).
This turkey roast recipe is a great recipe for Thanksgiving, Chanukah or any night you just want a delicious succulent turkey. It’s a break from having yet another chicken dinner and healthier than eating red meat. Also, it is quicker than cooking a whole turkey and freezes so well because of the sauce.
For the Turkey
1 – 5 pound boneless turkey roast tied with string
1. Rinse, and then pat the Turkey dry with a paper towel.
Season turkey with salt, garlic powder, onion powder, and paprika.
2. Heat pan then add oil, once oil is hot add turkey and sear on all sides for a few minutes.
3. Place turkey in a baking dish.
2 onion cut into rings
4 cloves garlic, crushed
¾ cup brown sugar
Pinch cinnamon to taste
1 can pineapple chunks with liquid (14oz can)
4 carrots sliced into rings
2 Tablespoons corn starch
2 cups water, divided
1. In the same sauté pan, place onions and carrots until cook until soft. Add garlic and stir for 2 minutes. Add ketchup, pinch cinnamon, brown sugar, can of pineapple chunks plus the liquid, and ½ the water (1 cup).
2. Bring the sauce to boil then, simmer for 5 minutes.
3. In a separate bowl, combine the cornstarch and remaining water until water is dissolved and add to simmering sauce. Bring back to boil until sauce thickens stirring constantly. Season with salt and pepper to taste.
4. Pour sauce over turkey
5. Bake covered for 11/2 hours at 350 making sure to not over cook it as turkey dries out fast. (Internal temperature reading for the turkey should be 165 degrees)
Slice when it has cooled. Serve warm with sauce.