Thursday, November 16, 2006

Lazy Thanksgiving

This requires three solid hours of labor (not including doing the dishes after), plus some prep work on the two nights before T-day. So I'm not sure it qualifies as a "lazy" Thanksgiving, but it's about as simple as I can make it and still supply turkey with three sides plus dessert!

The method used for cooking the turkey breast is Gourmet Magazine's high-heat "simplest turkey" method from Nov. 2005. A 6-8lb turkey breast should provide 8-10 servings -- enough for two, but not so much we get tired of leftovers!

Le Menu: Simple Turkey Breast with Raspberry Chipotle Sauce, Rosemary Potatoes, Buttered Corn, Spinach Salad and Pumpkin Pie

Several days before: Get groceries before the stores sell out of everything!
Make sure you have:
---salad dressing, at least 1 tsp black pepper, at least 2 tsp salt, olive oil, butter, rosemary (ours is growing out back so it's not on grocery list)
---9x13 glass baking dish; large flameproof roasting pan; V-rack; instant-read thermometer; serving dishes for sauce, corn, potatoes and salad; saucepan

Grocery list:
Raspberry-chipotle sauce
6- to 8-pound turkey breast (with skin and bone)
2 lb. new potatoes
bag o' salad greens
2 pkg frozen corn
2 frozen pumpkin pies: Sara Lee ChefPierre or Marie Callender's
Whipped cream

T-minus 2: (Tuesday)
  • About 8 p.m., place turkey breast in refrigerator, if planning to eat dinner at 1 p.m. (thaw 24 hours per 5lb of turkey).
T-minus 1: (Wednesday)
  • Bake pumpkin pie (can take 90 min and needs to firm up afterwards). Refrigerate.
  • Mince garlic, clean & chop rosemary
  • Make seasoning mixes.
1 1/2 teaspoons salt
3/4 teaspoons black pepper
(a little garlic, olive oil & rosemary?)
1 tbsp. olive oil
2 cloves garlic, minced
2 tsp. snipped fresh rosemary, crushed
1/4 tsp. salt
1/8 tsp. pepper

  • 10:30 a.m.
Pull out one oven rack and keep it outside oven.
Put oven rack in lower third of oven; preheat to 450°F.
Rinse turkey and pat dry; rub or sprinkle turkey seasoning mix in cavities and all over skin.
Put turkey on V-rack in roasting pan.
Set table and make iced tea.
  • 11 a.m.
Put turkey in oven.
Wash salad greens.
Get saucepan out and ready to cook corn.
Get pumpkin pie out and let it warm.
  • 11:40
Rotate turkey pan 180 degrees.
Scrub & quarter the new potatoes; arrange in glass dish, pour on potato seasoning mix and toss to coat.
Cook frozen corn, put in serving dish and stir with butter.
  • 12:10
Check turkey; keep roasting up to another 20 minutes until thermometer inserted in thickest part of each breast half (close to but not touching bone) registers 170°F, about 1 hour 10 minutes to 1 1/2 hours.
Remove turkey and let stand 30 minutes (temperature in breast will rise to between 175°F and 180°F).
Put in spare oven rack; switch oven to bake (also at 450); bake potatoes uncovered about 25 minutes or until brown and tender.
  • Around 1 p.m.
Slice turkey and serve with raspberry-chipotle sauce, corn, potatoes and salad.
After dinner have some pumpkin pie with whipped cream and milk.
Lay about and watch football!

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