They take longer to thaw than you think - so it needs a couple of days (at least) to thaw in the fridge. Then use a wet or dry brine overnight in the fridge. There is often some extra skin and fat that I trim off because it never renders out to get crispy.
You can season this in a million ways from classic salt and pepper, salt, pepper and lemon, poultry seasons (premix or sage, thyme, rosemary, salt…), Greek seasoning, Cajun, curry… it’s all good.
It will roast up pretty quickly, and take care not to over cook it as it tends to be a bit more dry already. A meat thermometer will help.
3lb turkey breast
2 cloves garlic slivered
Fresh rosemary sprigs, or 1/2 tsp dried
3 tbsp honey
1 tbsp mustard
1 tbsp oil
1 tbsp lemon juice
1/2 tsp pepper
salt
make small slits to insert the garlic & rosemary (if dried, put it in with the honey mix)
mix the honey, mustard, oil, lemon, salt, pepper and brush over the breast
cover in foil and roast 350 for 20 minutes, then remove the foil and roast for 30-40 minutes until 165f, basting every 10-15 minutes
I agree with @Gdogg to pre-brine or salt it overnight. Also slice quite thinly.
I’m planning on making a Yule log tomorrow. On Christmas Eve there will be about a dozen sugar cookies as a “Santa” treat, and scones for Christmas morning.
We’re making a few festive meals - French onion soup, ham with scalloped potatoes.
How did I not realize this was a thread?! Commenting to follow. @AllHat we are making some of the round powdered sugar cookies too - the recipe we have is for nut balls but it looks like the same recipe (or at least cousins).
I’ll post a pic of one of the batches of Christmas bread. We don’t gift anything else. We started the tradition one year DH was out of work and we just couldn’t afford the butter, etc. that we put in our cookies. (I hate cheap cookies! I’d rather have 1 cookie made with premium ingredients than 3 made cheap.) Anyway, because of our bias, our cookies weren’t cheap to make and we just couldn’t afford to spend the money.
We’d started baking our own bread as another $ saver and used a single-rise bread to save time. We gave the neighbors the same bread.
That was 27? years ago now, and it’s officially a tradition. Our next door neighbor’s youngest son grew up to be a pro. chef. He loves the bread, so we bake him his own loaf every year and I’ve given him the recipe.
When DH broke his leg two years ago, this guy went to a local bog, gathered cranberries, and then baked us a cranberry nut loaf and delivered it the day DH came home from the hospital.
Holiday cookies for neighbors in progress: monster cookies, ginger cookies, and sugar cookies. There are a couple of other cookies that are for us and a few friends (peppermint shortbread and flourless almond cookies). I already gave the friends their cookies, but didn’t get any photos taken,
I think I’d eat anything with powdered sugar covering it @Bernadette haha. And one year I got curious and tried to figure out the cookie’s true name! I always thought it was genuinely Italian because my grandma was from Italy (died before I was born) and I got the recipe from her side, but then I saw them listed more often as Mexican Wedding Cookies! It does seem there are a couple of versions of this cookie. Some people use anise or something similar in theirs but I don’t. And the naming? I think it’s completely all over the map as far as I can tell. It’s like everyone likes them so much we name them after part of our heritage. So I think whatever you are you should call them that, Irish Wedding Cookies, Chinese Wedding Cookies, etc. They belong to all of us!!! Haha.
Thank you @turtlegirl my goal for baking is to get better at presentation.
Thanks @noodle ! I was going for red but I always seem to underestimate when it comes to food coloring. I think I should buy better quality food coloring next year but at least pink is appealing and it’s not like those weird grey cupcakes I made one time. I was trying to make periwinkle and they were like, greyscale.
Not really recipes, but I love mujadara (green lentils, rice, caramelized onions). It reminds me of a 7 grain salad my mom used to make, so sometimes I will throw in raisins or eat with mango or tamarind chutney, chopped nuts, and a soft boiled egg or yogurt.
Or, green or brown lentils, cooked green beans, roughly chopped tomato, fried or boiled egg, tahini (as a dressing or hummus or plain), harissa paste, zatar or dukkah if fancy. Rice as desired to bulk it out.
I do have a jar of tahini I need to used up, that last recipe sounds interesting. I’m not super into green beans, maybe I could sub another veg into that.
… I actually hated this one? I made it a couple years ago and found it bland. But then I usually feel the need to WAY up the spices on anything from that website. I might’ve liked it with way more seasoning.
They belong to all of us!!! Haha.
They are delicious whatever they’re called though!