Tuesday, November 24, 2009

Turkey for a smaller crowd...

If you are cooking Thanksgiving dinner for a smaller crowd, or your crew doesn't really eat dark meat anyway, try these options!

Turkey Breast
  • 1 turkey breast, bone in (about 5-7 lbs.)
  • 1/2 stick of butter, melted
  • 2 T olive oil
  • 1 or 2 T herbs d' Provence
  • Salt & pepper

Heat oven to 350 degrees.

Season both sides of turkey breast with salt and pepper. Place breast side up in roasting pan. Baste with the olive oil and melted butter, then sprinkle with herbs d' Provence.

Place in oven, uncovered, for 1/2 an hour. Baste with juices that have dripped into the pan and return to oven. Check and baste every 1/2 hour until a meat thermometer registers at 180 degrees.

Total cooking time varies with each piece of meat, so that is why the thermometer is crucial. For 10 bucks, you never have to guess again.

Let the turkey rest, loosely tented with foil, for 20 minutes. Slice and enjoy!

For another variation, you can try Turkey London Broil.

Turkey London Broil
  • Turkey London broil, about 1 & 1/2 lbs
  • Salt & pepper
  • 1 T vegetable oil
  • 1 cup of canned whole-berry cranberry sauce
  • 2 tsp. orange marmalade
  • 1 & 1/2 tsp Dijon mustard

Heat oven to 350 degrees.

Sprinkle both sides of turkey with salt & pepper. Place in a resealable plastic bag and add marinade ingredients. Marinate in refrigerator for 1 hour.

Place turkey and marinade in a baking dish. Bake for 25-30 minutes, or until a meat thermometer registers at 180 degrees.


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