This year’s Thanksgiving dinner was simplier, tastier, and juicier than last year. :] Thanks to a couple of different recipes I found on the Foodnetwork site [Ina Garten, I love her] and from random sites I searched on google. I studied the recipes and took things I liked and left out stuff I didn’t think was necessary.
Last year, the BF and I were accompanied by two dogs: Our yorkie/silky terrier, Cooper and my BF’s family vizsla/greyhound, Chloe. Since we moved to Florida, its just me, the BF, and Cooper [miss you Chloe xoxo]. Instead of roasting a whole turkey, I decided to just get a turkey breast with the bone in. I’m so glad that I did. It came out really juicy, cooked faster, and it was the perfect amount. Shoot…I would make this again on a non-holiday day!

Recipe»

turkey breast
fresh thyme leaves [about 3 tbsp]
butter [softened, about 4-6 tbsp]
all-purpose flour [2 tbsp]
dijon mustard [about 1 tbsp]
olive oil [about 1 tbsp]
salt & pepper [about 1/4 tsp each]
cayenne pepper [about 1/4 tsp]
garlic paste [chopped up 2  cloves garlic, sprinkled some salt over it, flattened it w/ the side of chef knife]
mrs. dash garlic and herb [a few dashes, I use this a lot in cooking. :P]
chicken stock [two cups]
onion [one medium size, yellow]

I got about a 4.5 pound frozen turkey breast with the bone-in. The night before…still in the package wrapping, I thawed it in a clean sink filled with cold water [you don't want to use hot/warm water, you would cook it a little]. I left it in there for 30 mins per pound. I played Assassin’s Creed 2 for two hours, then I popped it back in the refrigerator for tomorrow.

Next Day. Since I didn’t have a wire rack nor did I buy a bunch of vegetables to place the turkey on,  I grabbed some foil and made a coil out of it. I unrolled about 3 feet of foil. Rolled it up length-wise. Then rolled it in a loose spiral. Clever, clever. Got that from a random blog site.

Preheated the oven to 375°F. I removed my turkey from the frig and its packaging. I took a paper towel to dry the whole thing. Then I placed the turkey on the foil, breast side up. Then I used my fingers to separate the skin from the breast, but not completely off. Just enough to make pockets for some herbs.

For the rub, I mixed together chopped thyme leaves, garlic paste, cayenne pepper, mrs. dash, salt, pepper, 4 tbsp butter, and olive oil in a small bowl. Then I rubbed the herb mix underneath the skin, and over the entire breast. Then I cut an onion in half, then quartered the halves. Threw them in the pan surrounding the breast. Then I poured the chicken stock in.

I popped the pan in the oven. Set the timer to 90 mins. At 375°F, your bird needs to cook about 20 mins/lbs. 350°F, 30 mins/lbs. When the timer was up, I stuck my meat thermometer in the thicken part of the breast [don't touch the bone] to check internal temp. 165°F and up is good. Mine reached 180°F. Leave the thermometer in there! Don’t want the juices to run out! I transfer the bird in a huge bowl, and placed foil over it to keep it warm.

I removed the onions and poured the chicken stock with dripping in a medium sauce pan. Brought it to a bubble at medium-high, then reduced the heat to medium-low to simmer. In a small bowl, I mixed 2 tbsp of butter and flour together with a fork. I poured a little [1/4 cup] of the drippings-stock in the small bowl. Mixed very well. Then whisked [used a plastic whisk 'cause I was using a nonstick pan] in the flour mixture into the rest of the dripping-stock. Seasoned with salt and pepper. Poof…yummy gravy.

Look how juicy! I believe this is the best turkey I ever had.

I didn’t bother making fancy sides. It’s just the two of us and Cooper only get turkey. We just got scalloped potatoes and Stove Top chicken stuffing. To the stuffing, I did mix in saute some leeks and onions. I love stuffing.

Man, this year is going by so fast! I’m going to be in beauty school soon. Can’t wait to start!
Next blogs to come…
Holiday nails, my favorite products, and of course…my dream wishlist [for fun].

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