Saturday, November 17, 2012

Turkey Trio: one day, three turkeys

Okay, it isn't really three turkeys. But it is three turkey breasts. And I did make them all last night.

I was only going to make a Lemon Pepper, and a Spanish Rosemary one, but I threw in a surprise one too.

I only made turkey breasts, but these recipes can work for a whole turkey with no problem. Since the size of your turkey decides your cooking times, I am not going to give you that part of the recipe. The USDA recommends that you heat your meat to a minimum of 165 degrees. I really suggest you invest in a good meat thermometer.

12o'clock: Lemon Pepper, 4o'clock Cranberry Lemon, 9o'clock Rosemary Butter

Lemon Pepper Turkey

Rub Lemon Pepper blend all over the outside of your turkey. For the breast I used 1 tbsp. For a whole turkey, it should be less than 4 tbsp, unless you want to rub the inside too. You could lift the skin of the turkey and rub it underneath the skin instead. If you do that, I suggest that you brush the skin with butter.

Slice a lemon in half and slip it inside your bird. I placed some lemon slices on top as well before roasting. I liked the way that looked for presentation.

Cook to 165 degrees.

Cranberry Lemon Bonus Turkey

Gently pull the skin away from the breast of the turkey. Lift it, but don't rip it. Massage 1-2 tbsp Meyer Lemon Olive Oil under the skin. Slice one lemon in thick slices. Slide them under the skin. If you have any bits left over, you can put them inside the turkey.

Brush the top with Cranberry Balsamic.

The balsamic burns quickly, so tent a sheet of foil over the turkey, cover it, or rub the inside of the turkey with the Cranberry Balsamic and brush the outside 20 minutes before the end of your cooking time.

For even more cranberry, try putting some fresh cranberries under the skin as well as lemon slices, and inside the turkey as well.

Cook to 165 degrees.

Spanish Rosemary Butter Turkey

Let 1 stick of unsalted butter(8 tbsp) come to room temperature. Stir in 2 tsp Marsala Rosemary Sea Salt. Mix until well combined.

Pull the skin up from the turkey breast. Be careful not to rip. Rub the infused butter under the skin, saving about 1 tbsp. Rub the remaining tbsp on the outsides.

Cook to 165 degrees.

A plate full of choices

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