It’s the new year and a lot of us (ME!) are subtlely watching the food going into our mouths in proportion to the numbers on the scale going up. Or if you’re being diligent like I’m trying to be, going down.
A popular protein this time of year is chicken. Chicken, chicken, chicken. Lean, white meat that can be masked in multiple applications and hardly offensive to any sensitive palate. It’s not like we’re talking liver here.
I do like free-range, organic chicken, but what about the other white meat? Pork? Yes, pork, but not this time. I’m talking turkey. In fact, turkey breast.
Turkey gets the short end of the stick when it comes to cooking it at any time other than the holidays or being sliced up in a deli sandwich. But the turkey has so much more to offer, especially as a single breast all roasted up and ready to gobble.
Bad pun, I’ll take a punch for that one.
A local grocer has recently taken on the turkey initiative and expanded their roster of available cuts of turkey. Rather than just offering up the national brands of ground turkey meat or a few off-hand whole birds, Harmon’s Grocery is butchering every cut of the bird in individual offerings. You want legs? You got legs. You want wings? You got wings. You want the breast? I want the breast! They also freshly grind their own turkey meat so I know its not going to be mixed with fillers or flattened in flavor thanks to having every ounce of fat removed from it. I recently had a bad experience with a kosher brand I picked up at Trader Joe’s—that I thought would have been fantastic given the price—so I’m back to my go-to freshly butchered variety.
I recently gave my favorite recipe for roast turkey breast when I guest posted for Shawn on her tasty blog I Wash You Dry and she took some well deserved time off and vacationed with her kids and husband at Disneyland. Turkey for Mickey? That’s a grand trade indeed.
- 1 bone-in turkey breast half, about 2½ pounds, with skin on
- 1-2 tablespoons butter
- ½ lemon
- ½ head of garlic, crushed with paper on
- 1 cup white wine
- 4-6 sprigs of fresh thyme
- kosher salt and pepper
- Preheat oven to 400 degrees F. Rinse and pat dry the turkey breast. With your fingers, carefully separate skin from the turkey meat and spread half of the butter under the skin.
- Spread the rest of the butter on top of the skin. Place turkey breast in a roasting pan and season with kosher salt and pepper. Pour wine over breast, then squeeze juice from the lemon over the breast and then add to pan with the garlic.
- Top the breast with thyme sprigs.
- Roast turkey until an instant-read thermometer inserted into the center of the breast reaches 140 degrees, or for about 30-35 minutes. Remove from pan and cover and rest for at least 15 minutes and then slice turkey as needed.
- Reserve pan drippings for gravy if desired.
And noooooooowwwww, just a lovely selection of my Friday Faves.
1. Negative calorie ingredients may lead to weight loss? Jackie investigates with a soup recipe to die(t) for.
2. So you don’t live in Brooklyn but want to shop like a local, hipster foodie? Check out Dépanneur, the new online bodega located in Williamsburg, Brooklyn that features everything salty and sweet from Brooklyn-ite purveyors. Curated by a group of hipsters themselves, including grilled cheese blogger extraordinaire MacKenzie, this site is sure to spread the foodie love with a bigger Brooklyn accent than Rosie Perez when yelling for Woody Harrelson. “I love you infinity plus infinity!” Bonus: Enter “DEP154U” for 15% off your total purchase.
3. Food bloggers: It’s happened to me (this week, and has yet to be resolved) and it’s probably happened to you. And if it hasn’t yet, it will. David imparts his wisdom on what to do when someone lifts the content from your blog. (via @AmbitiousKitch)
4. Speaking of the inimitable David, here’s his great interview with Matt on food photography. Getting down to the nitty gritty, even to which pen Matt prefers to write with. Want more? See my interview with Matt here.
5. Speaking of interviews, thank you to newly-mothered Rachel for featuring me on her Day In the Life series. I LOVE perusing the other featured bloggers and gaining insight into their days.
6. January. Organization. As I’ve mentioned before, not many do it better than Tracy. Check out her many organizing projects (+ check for her, – check for me) and her goals for 2013. How do they stack up to yours?
7. Speaking of getting things into order, I am obsessing over these folders, and how nobody came up with them before must mean there wasn’t a woman involved with product development.
8. And how could we ignore the kitchen? The biggest cluster-frick-frack in the whole house! Now, here’s 40 great kitchen organizing tools to create the cooking oasis of your dreams. (via @TTableKitchen)
10. Are you a pinner? Me too. And I’ve been back-seat lazily searching (okay, I haven’t looked but have totally wanted to) for the Pin It button that appears when you move the cursor over an image so it’s-oh-so-easily-wham-bam-pinned. Thanks to another great Pinterest tutorial from Amanda, my dilemma is no more. Amanda, how many chocolate cookies do I owe you for saving me so much investigative time?
Mexican Turkey Meatball Sandwiches with Avocado
10 Cranberry Recipes Plus a Grilled Brie, Turkey, Cranberry & Avocado Sandwich
Turkey and White Cheddar with Caramelized Onion and Grape Grilled Cheese Sandwich
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