Ladies and Gentlemen…
Boys and Girls…
Put your hands together, as Sweet Tea and Taters proudly presents…
The star of every Thanksgiving meal…
Yes, people, the turkey is here! Now, I want you all to know that I wanted so badly to deep fry a turkey, as that would be a very traditional, southern preparation. But alas, the condo board put the kabosh on the deep fryer pretty quickly.
Then I was going to roast a whole turkey but then my hubby and I would be eating turkey every day until next Thanksgiving. SO… I have decided to roast a turkey breast with a really spectacular pomegranate-black pepper glaze. Turkey breasts typically weigh in around 6-7 lbs. so if you are having a smaller gathering this year, a turkey breast is the perfect way to go!
Now, let’s talk turkey.
There are some common mishaps that happen in hundreds of homes across the country every Thanksgiving. Here are a couple of tips to help insure that you have a successful and happy turkey experience!
PROBLEM #1: What? You cut the turkey and now it seems dried out?? Oh no! This is not fixable!
ANSWER: Au contraire little turkey cooker… never you fear! Just before you bring the turkey the table for it’s debut, sprinkle it with a little bit of warm chicken broth. It will warm your turkey as well as juice it up! PROBLEM SOLVED!
PROBLEM #2: Double dog darn-it! I don’t have enough pan drippings to make a gravy! Am I gonna have to get that jar of emergency gravy out of the pantry?
ANSWER: Not so fast! Don’t you dare grab that store-bought gravy! This problem is soooo fixable! Pop the turkey neck into the roasting pan with 1 Tbsp. oil and a pinch of salt and pepper. Roast it at 400 degrees until brown, about 20 minutes. Place the pan on a burner, add 1 cup broth and bring to a boil. Add this broth to your pan drippings you already have. PROBLEM SOLVED!
For more tips on turkey and other common food predicaments, check out “How to Repair Food” by Tanya Zeryck & John and Marina Bear. Great book!
Pomegranate-Black Pepper Glazed Turkey Breast
1 c. pomegranate molasses (recipe follows)
1/3 c. prepared horseradish
1 T. dijon mustard
1 t. freshly cracked black pepper
1 t. salt
1 turkey breast- bone in, about 6-7 lbs.
2 T. butter, softened
Mix together all ingredients (minus turkey breast) at least 30 minutes before use. Set aside.
Preheat oven to 325 degrees.
Rub turkey breast all over with butter and sprinkle with salt and pepper. Place the breast on a rack in a roasting pan. Roast in the oven for 1 1/2 hours.
Take the turkey out of the oven and pour the glaze over the turkey breast. Return the turkey to the oven and roast for about 1 hr. more, spooning the glaze over the turkey every 15 minutes. Roast until the internal temperature of the thickest part of the meat reads 160 degrees.
Place the turkey on a cutting board and let it rest for at least 15 minutes before carving.
Recipe Adapted from: Bobby Flay
4 c. pomegranate juice
1/2 c. sugar
1 T. freshly squeezed lemon juice
Mix ingredients together in a saucepan over medium heat, stirring occasionally until sugar is dissolved. Once the sugar is dissolved, turn the heat down to medium-low and let it cook until the mixture reduces to 1 cup. It should be the consistency of thick syrup. Turn off the heat and let it cool for 30 minutes. Store in a container in the refrigerator for up to six months.
Recipe Source: Food Network