Wednesday, October 27, 2010

Whole Roasted Turkey Breast

For the last couple of years in preparation for November's Thanksgiving feast I have made two half turkey breast roasts, or one whole turkey breast roast. Really ? You may be wondering why. Answer: homemade turkey broth for Thanksgiving day stuffing -- of course! While turkey broth might be the ultimate goal for these turkey bones this blog is about the whole roasted turkey which provides one great dinner and several turkey sandwiches for the family (depending on how high you pile on the turkey for your sandwiches). This year my local super market actually had a whole turkey breast roast. This recipe couldn't be easier -- turkey, butter, chicken broth, salt, pepper and roast at 350 until a thermometer reads 160 degrees. I was so excited to eat it that I forgot to take a picture until after we ate. Yum!







































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Whole Roasted Turkey Breast
1 whole or two halves turkey breast (7 pounds total)
8 pats of butter
1 cup of chicken broth
Salt & Pepper

1) Place turkey breast in a deep dish roaster and gently create space between turkey skin and turkey meat with fingers or butter knife, and add 4 pats of butter along each breast.

2) Add 1 cup of chicken broth on the bottom of the roasting dish, season turkey breast with salt and pepper, and cover with tin foil.
3) Roast in a 350 degree oven for 45 minutes to 1 hour and remove foil.
4) Check temperature every 15 to 20 minutes after the first hour basting turkey with the juices each time you check.
5) When turkey has reached 160 degrees remove turkey breast to a cutting board and tent with foil and let rest for 10 minutes.



Monday, October 18, 2010

Roasted Vegetable Salad

It is apropos that my first official "food" post in Colorado is the first thing I made in Colorado - roasted vegetable salad. Friends of mine have a bountiful garden, and I'm grateful that they have shared their abundance with me. They gave me spring onions, Japanese eggplant, zucchini, carrots, turnips and basil. Also, my neighbor gave me some yellow squash. So, almost everything in this salad is home grown. The occasion for this dish was a church pot-luck where everyone was supposed to bring a side dish, and I thought roasting all those vegetables would be perfect. After a little more thought, I decided instead of trying to keep the dish warm - I'd turn it into a salad. Voila - Roasted Vegetable Salad!


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Roasted Vegetable Salad

For the Salad
8 cups of chopped vegetables, any combination of onions, eggplant, yellow squash, zucchini, carrots, and turnips
4 tablespoons of extra virgin olive oil, divided
2 teaspoons of dehydrated granulated garlic
Salt and fresh ground pepper

For the Dressing
3 0z of Basil infused oil
2 Tablespoons of White Balsamic Vinegar
1 Cup of chopped scallions
Large handful of basil

1) Heat oven to 425 degrees and line a 17.25 x 11.5 x 1 pan with parchment paper.
2) Arrange vegetables of similar hardness like carrots and turnips in a single layer and drizzle and toss with two tablespoons of extra virgin olive oil. Season with 1 teaspoon of garlic, and salt and pepper to taste.



3) Bake first batch of vegetables at 425 for 25 minutes. Using a spatula flip the vegetables and broil for 5 minutes to get a nice carmel color.



4) Place first batch of vegetables in a serving dish and repeat steps 2 and 3 for the second batch.







5) When the second batch has cooled for 10 minutes add to the first batch. Drizzle vegetables with the basil infused olive oil and gently mix to combine the two batches and the oil.

6) Drizzle with two tablespoons of white balsamic vinegar, add the scallions and freshly chopped basil and gently toss.

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