A 3-4pound free-range,
naturally raised or organic-rolled
2 tablespoons olive oil
4 large cloves garlic, peeled
and thinly sliced
1 tablespoon each: fresh
rosemary leaves, thyme leaves
4 sage leaves, chopped
Coarse salt and coarsely
Preheat the oven to 350°F. Wash the turkey and pat dry with paper towels. If there's a string holding the turkey roll together, leave it on. Place the turkey on a rack or on foil and put it in a baking pan. Rub the turkey with olive oil, then cut small slits all over and insert the garlic slices. Run your thumb and finger down the stems of the herbs to pull off the leaves. Chop the herbs and sprinkle evenly over the meat, and season to taste with salt and freshly ground pepper.
Roast until the meat reads 160 [degrees] F on an instant-read thermometer, about 20 minutes per pound (that's an hour or more for a three-pound turkey). Insert a fork to see if the juices run clear and not pink. Roast just until done or the breast will dry out. Let stand 15 minutes before carving. Carve only what you'll use and store the rest in a Ziploc bag or plastic container after the meat has thoroughly cooled.
Grilling the Turkey
If you have a covered grill and it's warmer than 30 [degrees] F outside, give grilling a try. Use the indirect heating method as indicated in your grill's manual. Keep the lid on and frequently check the temperature inside the grill with an oven thermometer; it should be around 350°F. If the temperature is too hot, the turkey will dry out. Use a disposable drip pan to catch any juices. Feel free to add mesquite chips or fruit wood to add a smoky taste to the meat.
The grill Cooks faster than the oven, and the turkey will be done before you know it, so check the bird with a meat thermometer. (See above.) Grilling time is about 15 minutes per pound, 45 minutes for a three-pound rolled breast. Allow time to rest (the turkey, not you) before slicing.
Baked Sweet Potatoes (Serves 4)
Since it's Thanksgiving, nothing like a little bit more to munch on.
4-6 medium sweet potatoes
Wash and dry sweet potatoes, arrange them on a foil-lined baking sheet and slip them into the oven about 45 minutes before the turkey is done and bake until the potatoes are tender. Cover with foil until ready to serve. To eat, slice the potatoes open and garnish with condiments such as butter and a little brown sugar, or enjoy them just as they are.
Sauteed Brussels Sprouts
About 1 1/4 lbs. fresh brussels sprouts
1 tblsp olive oil
1 tblsp unsalted butter
2 chopped shallots
1/2 cup chicken broth
Salt and freshly ground pepper to taste
1 tablespoon lemon juice (optional)
Slice the ends off of the brussels sprouts and discard; keep on slicing across the sprouts so you'll have quarter-inch slices. Heat the oil and butter in a large skillet over medium heat. Saute shallots for a minute, then add sprouts. Saute for a minute or so until mixture starts to brown, then add the chicken broth. Cook for 3-4 minutes, stirring occasionally,
until tender but not over-cooked. Stir in seasoning and lemon juice (optional) just before serving.
Note: This can be prepared an hour or so ahead of time up until the point where the broth is added. Continue cooking 5-10 minutes before serving.
Green Salad (Serves 2-4)
About 5 cups mixed salad greens
1/2 medium red onion, thinly sliced into half-circles
1/3 cup dried cranberries
1/4 cup walnut halves
1/3 cup crumbled bleu cheese or goat cheese (optional)
2 teaspoons balsamic or red wine vinegar
2 tablespoons each: olive oil and cranberry juice
1/2 teaspoon each sugar and Dijon mustard
1/4 teaspoon salt
Freshly ground pepper
Wash the lettuce and dry thoroughly in a salad spinner or wrap in a towel. Refrigerate until ready to toss. Whisk the dressing in a glass measuring cup until smooth. Toss together with the lettuce, onion, cranberries and nuts. Place onto salad plates and top with a small amount of crumbled cheese.
Note: Nuts taste better when they are toasted. If you have time, toast the walnuts in a dry skillet over medium heat for a minute or so, or place them on a cookie sheet and toast them in the oven (along with the turkey) for a few minutes.
Biscuits for Two
1 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tbsp. vegetable oil
1/2 c. milk
Combine all dry ingredients in a small bowl. Mix oil and milk; pour into dry ingredients and stir until smooth. Turn dough out on a lightly floured board or pastry cloth; knead lightly 5-6 times. Roll dough to about 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter and place on a lightly
greased baking sheet. Bake at 450°F for 10-12 minutes or until golden brown. Yield: 6 biscuits.
Omelete for Two
5 sliced bacon
3 green onions, sliced
3 sm. fresh mushrooms, sliced
3/4 c. shredded Cheddar cheese
1/2 c. chopped sweet pepper
1 tbsp. milk
Place bacon is a skillet. Fry bacon until crisp. Add green onions, mushrooms and red pepper. Fry until vegetables are crisp, tender, stirring constantly. Remove bacon and vegetables from skillet. Drain on paper towel. Beat eggs and milk together. Pour eggs into skillet and cook until set. Lift corners of omelet
occasionally to let uncooked egg mixture flow to bottom. Spread cooked bacon and vegetables diagonally down center of omelet. Sprinkle with cheese and fold opposite corners over middle.
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