Monday, August 15, 2011

turkey time in tennessee

Fall is nipping at our heels in Memphis. Yesterday and today it felt pleasant outside, something we have not been able to experience for a while due to a lingering summer heat wave. The cooler temperatures prompted us to roast a gobbler and it was worth turning the oven on for the first time in a while.

You gotta try this recipe, it is quite possibly the easiest roast turkey recipe ever known to modern mankind. Believe. It is so easy and really yummy.

To thaw turkey breast you can use two options:

Option One (Quicker method)- Submerge store-wrapped frozen turkey breast in a large bowl and place in the sink. Fill bowl with cool water. Allow turkey breast to sit in water for 6 hours. Change water 2 or 3 times during the 6 hours.
Option Two (Overnight method)- Place store-wrapped frozen turkey breast into a large bowl and set in refrigerator overnight, about 12 hours.

Roast Turkey Breast
one frozen turkey breast (we used Kroger's Private Selection with Creamery Butter and it was outstanding)
4 tbsp olive oil
1 bay leaf
1 tsp kosher salt
1 tsp cracked black pepper
1 tsp poultry seasoning
1 tsp garlic powder
1 tsp onion powder
1 cup vegetable broth or stock

Preheat oven to 350. Unwrap turkey and rinse under cool water. Pat dry with paper towel and rub with olive oil. Sprinkle and rub on all of the dry seasonings. Slide the bay leaf under the netting that surrounds the turkey (if your turkey does not have netting, crumble bay leaf with your fingers and rub on turkey). Bake in a roasting pan (with a rack) for 30-45 minutes or until surface becomes browned. Once browned, slowly pour vegetable broth over turkey. Bake 20 more minutes and baste turkey. Continue baking and basting every 20 minutes until turkey is done (pop up tab will let you know, about 2 1/2 hours). Once fully cooked, remove from oven and allow to rest 1-15 minutes before carving.

Sunday, August 7, 2011

Spillmanville window sill

Tomatoes from our garden! Last summer our tomatoes never produced any fruit.
This year's crop has yielded enough to make salsa, gazpacho and lots of extra tomatoes for slicing.

Last night's tomato recipe was:

Grilled Tomato Halves
Cut tomatoes in half (as many as you plan to eat)
Brush with olive oil
Sprinkle on Kosher salt, black pepper, chopped garlic

Grill tomatoes (cut side on grill first) for about 5 minutes on each side.
Remove from grill and drizzle with a little balsamic vinegar.
Serve warm or refrigerate to enjoy the next day in a salad or on a sandwich.