No, I am not the original turkey-and-chocolate matchmaker. But I am proud to say I am the one who thought of pairing jasmine and chocolate in this fabulous recipe. Don’t change anything: It’s perfect as is! You’ll knock their socks off! I use a kosher turkey, naturally, because I keep Kosher, but to all those of you who buy meat and poultry form regular butcher stores, I can’t recommend enough that you get a kosher turkey: the salt it is koshered in makes it ideally moist, tender and succulent.








  • Levana Kirschenbaum


  • ½ cup olive oil

  • 2 large onions, chopped fine (save the onion skin)

  • 6 cup strong green jasmine tea, decafe ok

  • 1 Tbsp turmeric

  • 2 Tbsp paprika

  • 2 tsp ground or a dozen bay leaves

  • 1 Tbsp ground pepper

  • 1 (12-14 lb) turkey, preferably fresh, or frozen completely defrosted

  • 1 cup semisweet chocolate chips (best quality)

  1. Preheat oven to 325°F.

  2. Combine the olive oil, onions, onion skins, tea, turmeric, paprika and bay leaves in a roasting pan.

  3. Place the turkey in the pan, breast side down (very important). Cover the pan loosely with foil, and bake for about 2 1/2 hours.

  4. Turn the turkey over, discard the foil, and bake uncovered about 1 hour more, or a little longer, until the breast gets a deep amber color, and the juices run clear when you pierce the breast with a knife.

  5. Transfer the turkey onto a slicing board. Let the turkey rest about 15 minutes before slicing.

  6. While the turkey rests and gets sliced, reduce the liquid in the pan on a high flame to about 3-4 cups (if that’s all you have left, then don’t reduce), and strain, pressing hard on the solids to extract the most flavor.

  7. Stir in the chocolate chips and whisk until smooth. Pour the sauce over the sliced turkey.




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