11.23.2008

Foodcrush Best Thanksgiving Recipes

I was just poring over my list of recipes accumulated and there are quite a few to enhance your Thanksgiving Holiday already posted!

Main Dish
BBQ'd Turkey Breast w/ Gravy
Lamb Meatballs with Smokey Blue Cheese
Buffalo Meatloaf

Appetizers
Oregon Blue Cheese Crostini w/ Fig Jam
Polenta Bites

Salad
Harvest Pear Salad with Pear vinaigrette

Sides
Easy Stuffing
Roasted Butternut Squash
Yam & Rum Souffle

Rolls
Manchego Cheese Knots

Desserts
Chocolate Hazelnut cheesecake
Classic Pumpkin pie
Cranberry Bread
Pumpkin Bread

....and don't forget the delicious Mulled Cider recipe!

Happy Thanksgiving!

BBQ Turkey Breast and Gravy

We normally do a turkey as a matter of tradition in our house, we have deep fried our turkeys for several years in a row, and the results are truly amazing. My husband is the "deep fried turkey" king in our family and has yet to set anything on fire, including himself, of which I am very grateful!

Just to mix things up a bit, we are storing the deep fryer in favor of the BBQ this year, must be a outdoors thing with him? We are working on a recipe for a BBQ'd turkey breast that I'm sure will make everyone drool.

The recipe we have been working with is an inspiration from Ina Garten, otherwise known as the Barefoot Contessa. Ina has some of the most classic, yet approachable recipes on the Food Network, her style is impeccable, her recipes are not too exotic, even my husband thinks she rocks, because there is always a nice cocktail to start the meal.
Ina's recipe is very classic, whereas I always seem to fall into the familiar flavors I grew up with. Paprika, cumin, garlic, celery salt are all flavors my family use on a regular basis when preparing meat dishes. The smoked paprika and cumin lend a particularly smoky flavor to the turkey, which will be enhanced by the BBQ.

A BBQ'd Turkey breast will feed 4-6 people with leftover turkey sandwich fixin's for the next day.
Start this recipe Wednesday evening and refrigerate overnight for a nicely flavored turkey breast.

BBQ'd Turkey Breast
1 whole turkey breast - bone in (approx. 6 lbs)
2 tblsp melted butter
2 tblsp olive oil
2 cloves garlic- minced
2 tsp smoked paprika
1 tsp celery salt
1 tsp ground cumin
1 tsp sea salt
1 tsp freshly ground black pepper
2 tblsp freshly squeezed lemon juice
1 tblsp lemon zest

Place your Turkey breast in a small roasting pan with rack. Combine all of the ingredients above and rub into the turkey breast, rubbing some of this mixture under the skin as well.
Cover breast with plastic wrap and refrigerate overnight.

Preheat your BBQ grill to 400 degrees F. My grill has a temperature gauge, you can also use an oven thermometer placed inside the closed grill as it heats. Place the entire roasting pan with turkey in your grill and close the lid. Grill for 15 minutes at 400 degrees F, then lower the grill to 325 degrees F and let the breast grill for 90 minutes.
Turn your grill to it's lowest setting, remove breast from roasting pan after 90 minutes and place directly on your grill rack, skin side down. Grill for 5 minutes to crisp skin.
Turn breast back over and take it's temperature, 165 degrees F in the thickest part of the breast is what you are after. Remove from grill and place on a board to rest.

Meanwhile, your luscious turkey drippings are dying to be made into GRAVY.

Place your roasting pan over medium heat (or pour drippings into a saute pan). Depending on the volume of drippings, feel free to add 1/2 stick butter or so to increase the fat volume.
Add 2 tblsp of flour to drippings and butter, stir constantly over heat until a nice roux is achieved.
Add water or broth to thin out roux until desired gravy consistency is reached.
Salt and pepper to taste.

Local Turkey.... with or without bullets?

Searching for local turkey isn't a easy process. There is a very timely column in the Medford Mail Tribune outlining some options for local turkey. Of course, one of those options involves a hunting license. If hunting is not your cup of tea (I prefer not to shoot the poor turkey) there is some good information in this column for Thanksgiving 2009.

So...for 2008, it seems as though if you know someone who hunts or raises turkeys, you are set. If not, try to buy the most natural turkey, grown in the Northwest.

Click on this link to view article
Medford Mail Tribune "Since you asked" Saturday November 22

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Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.

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