Cranberry sauce was way too sweet.
Uncle Ben's original recipe wild & long-grain rice tastes wonderful -- one packet's barely enough for 4 Sue-sized servings so I'd make 2 to accompany a whole roasted turkey breast.
About that roasted turkey breast:
Modified the method somewhat, to wit --
If frozen, breast can thaw in fridge for a day or two.
Preheat oven to 450.
Brown the breast in a pan with salt and pepper, then toss it and its cooking oil into a covered baking dish.
Roast 20 min, turn and baste with oil-salt mixture; 20 min and repeat; 20 min and take it out to rest for another 20 min.
Meat thermometer should reach 180.
(Actually I covered it 10 minutes in, and roasted 40 min at 400 and 30 at 450, but schma.)
1 comment:
Me again. The cooking method works fine ad the turkey came out very tasty and juicy, but the issue is defrosting. My turkey breast was still basically a block of ice after two days in the refrigerator (this is obviously because the fridge is pretty cold. Just remember it next time and thaw on the counter).
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