Butter Grilled Turkey Breasts

I’ve been wanting a fairly simple recipe for boneless, skinless turkey breasts so I can slice them for lunch meat. I wandered through my cookbooks and the interwebs and came up with a hybrid.

My local grocery store had a sale on bone-in turkey breasts for President’s Day, so I bought one, removed the bones (which I used to make stock) and was just left with the breasts to play with. You can add additional herbs – rosemary would be a nice touch but I wanted to keep things plain. I also didn’t want to brine so I used a dry rub of salt.

The turkey came out moist and delicious. The smoke added a subtle flavor and the turkey sandwiches were excellent. Of course, the added avocado helped there!

Thanks to Michelle and Stacey for being my taste testers.

5-7 lb turkey breasts
1 tablespoon kosher salt
1 stick butter, softened

1 deep grill pan

Remove bones and skin. Sprinkle with salt and cover in plastic wrap and store in the refrigerator for 12-48 hours. Reserve bones to make stock.

Prepare grill for indirect cooking. Soak hickory or other wood chips for smoke flavor. Remove turkey from the fridge and discard wrapping. Slather with softened butter and set in the grill pan. Place any remaining butter on top of the breasts.

Put the grill pan on the grill on the side away from the coals with the thickest part of the turkey breasts closest to the fire. Cover the grill with the vent over the meat so the smoke swirls around the turkey before escaping.

Cook for 1 1/2 to 2 hours, basting occasionally with the butter and meat juices. Turkey is done when it reaches 165 degrees F. There is very little carryover as there are no bones, so you want it to hit that temp before removing. You can place it on the grill grates over the coals for a final touch if you want grill marks on it but that isn’t essential.

Let rest for at least 10 minutes before slicing.

Garlicky Baked Chicken with Potatoes

I really like the combination of chicken and potatoes and this recipe adds in enough butter and garlic to make a gal swoon. For an additional flavor, I used some of the Penzey’s Florida Pepper that I received free in my last order. It is pepper with citrus notes of lemon and orange. Of course, you can use lemon pepper or plain black pepper in its place.

The potatoes come out nice and creamy. Any leftovers potatoes go terrific in a frittata, too!

4 lb chicken

Marinade:

1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon lemon pepper (or just black pepper)

1 stick butter, melted
2 lbs russet potatoes, cut into 1/2 rounds

Cut off the wings, backbone and rib meat and store for later use in stock. Cut off off the thighs and divide the breast in half to have 4 large pieces of chicken.

Make the marinade by stirring all the ingredients together. It will form a loose paste. Rub it all over the chicken and then place the chicken in a zip top bag with any remaining marinade. Place in the refrigerator for at least an hour and as long as 8 hours.

Preheat the oven to 350 degrees F.

Place the rounds of potato along the bottom and sides of a casserole dish. Place the chicken with its marinade into the dish, skin side up, and pour the melted butter over everything.

Bake for 1 hour, basting occasionally. Check the internal temperature and continue to cook until the thighs reach 165 degrees F, about 15 to 30 minutes more.

Serve immediately.

Using Uber Eats

We ordered from Uber Eats tonight for the first time – Chinese from Jung’s Golden Dragon on Magazine Street. I had never been to the restaurant but it was the closest listed Chinese restaurant to my delivery location.

Michelle placed the order of steamed dumplings, crab meat rangoon, sesame chicken and General Tso’s chicken from her phone on the drive home from the New Orleans Fairgrounds and Racetrack. My cousin’s horse, He’s Dann Good, was racing.

Dann (#8) tried but came in 5th.

We specified order time from 6:30 to 7pm and received it 6:39pm. The app let us know once the driver was five minutes away and then when he was pulling up. We ordered curbside, so I went out to the car to get the food.

The dumplings were very good as was the sesame chicken. They gave us large portions of steamed rice and lots of extra sauces and mustards. Unfortunately, the General Tso’s was bland and the crab rangoon was more pastry than filling, although the filling was tasty. They also gave us 3 fortune cookies, so that was good, too. All in all, for not having to go out and for only a small delivery charge, it was a filling and very acceptable meal.

The app is easy to navigate and the selection of restaurants in my area (New Orleans) is pretty extensive. When you enter your address it lists the restaurants closest to you but also the option to search by restaurant name or type of cuisine. You then order from restaurant’s menu and complete the charge process for your food to be on the way.

We will be placing another order soon!

If you’d like to try Uber Eats here is a code for $5 off your first order: eats-michellec56380ui