Turkey Roast recipe correction

March 13, 2001

Turkey Roast recipe correction

Editor's note: When this recipe ran Wednesday, Feb. 28, turkey gravy was mistakenly listed as one of the ingredients. The Herald-Mail apologizes for the error.

Kiwi Turkey Roast

  • 1 kiwi, pared and quartered
  • 3/4 cup orange juice, divided
  • 2 teaspoons lemon or lime juice
  • 1 teaspoon oil
  • 1/8 teaspoon ground ginger
  • salt and pepper
  • 1/4 cup orange juice
  • 2 1/4- to 2 1/2-pound turkey breast half
  • 2 tablespoons flour
  • 1/2 cup water
  • 1 tablespoon honey
  • 3 kiwi, pared and sliced

Combine quartered kiwi, 1/4 cup orange juice, lemon juice, oil, ginger and 1/8 teaspoon salt in food processor or blender; process until smooth.

Season turkey breast with salt and pepper, place in glass dish and coat with orange juice mixture. Marinate 30 minutes; turn once.

Roast, uncovered, on rack at 325 degrees 1 hour and 45 minutes or until internal temperature reaches 185 degrees at thickest part of breast.


Baste with orange juice marinade every 30 minutes during roasting. Remove turkey and rack from pan.

For gravy: Stir flour into pan drippings. Gradually add water and remaining orange juice. Cook and stir until slightly thickened. Add honey and generous dash of pepper.

Carve turkey into slices. Serve with gravy; garnish with sliced kiwi.

Serves 6.

- Recipe from

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