Roasted Turkey Breast with Honey and Mint

If you’re going to fast for Yom Kippur, you need to fill up a little before the holy day begins. Have a good, filling, nourishing dinner. But not food that’s salty or spicy, so you won’t need to drink.

Chinese food is out. (Soy sauce makes me ravenously thirsty.)

Thai food — fuggedaboudit.

Nix the sushi (does anyone else but me need to drink gallons of water after sushi?).

Just say no to Chicken Tikka Masala and Chili Verdem to Sriracha sauce and Jerk seasoning.

But this roasted turkey breast will do. It’s got interesting flavor, and the mint makes it refreshing but it isn’t spicy or salty. Serve it with mashed potatoes and a green vegetable to round out dinner.

You can use the recipe for a whole turkey or chicken or a large whole turkey breast (increase the seasonings and roasting time of course). Delicious and also has the benefit of being incredibly easy to make.

Roasted Turkey Breast with Honey and Mint

half turkey breast, about 3 pounds

3 tablespoons honey

2 tablespoon vegetable oil or melted margarine

1 clove garlic, finely chopped

2 tablespoons chopped fresh mint

1 tablespoon chopped fresh ginger

1 cup white wine

Preheat the oven to 400 degrees. Rinse and dry the turkey breast and place it skin side up in a roasting pan. In a small bowl, mix the honey, vegetable oil, garlic and mint. Spread the mixture over the turkey breast. Place the pan in the oven. Reduce the heat to 325 degrees. Roast for 25 minutes. Pour the wine over the turkey. Roast for another 35-50 minutes (meat thermometer should read 160-165 degrees), basting occasionally with pan juices. Let rest for 10-15 minutes before carving. Makes 4 servings