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.

Butter Grilled Turkey Breasts

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.

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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!

Garlicky Baked Chicken with Potatoes

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.

Lemon Sage Roast Chicken

I was able to get a lot of sage for a little money and have been going wild with recipes. This is one of the few chicken recipes that I didn’t brine but I did marinade it overnight, so there is plenty of flavor and it didn’t dry out.

I served this with roasted Brussel sprouts and baked sweet potatoes.

Lemon Sage Roast Chicken

3-5 lb whole chicken
1/2 cup olive oil
1 lemon, zested and juiced (about 1/4 cup juice)
1/2 cup sage leaves
1 teaspoon kosher salt
4 cloves garlic

Spatchcock the chicken by cutting out the backbone. Finely chop lemon zest, sage leaves and garlic. Smush together with the salt. You can use a food processor to get everything good and chopped. Mix with the olive oil and lemon juice. Place in a zip top bag with chicken and place in the fridge to marinate for 24 hours.

Pull chicken from refrigerator about an hour before cooking. Preheat the oven to 400 degrees F with a cast iron skillet in the oven. Remove chicken from marinade and set in the hot skillet, breast side up. Press down on the breastbone to get it to lay flat. Roast for 20 minutes. Baste with pan juices. Continue to roast and baste after another twenty minutes. Drop heat to 325 degrees F and continue to cook until done (internal temperature should be 165 degrees F in the thighs) about 30 minutes more.

Let rest for 10 minutes before carving and serving.

Rotisserie Standing Rib Roast

For my Mom’s birthday, we had a standing rib roast that we cooked using the rotisserie on Dad’s Weber charcoal grill. We were serving six, so we bought one that was a little over 8 lbs (3 ribs). We needed some leftovers for steak sandwiches!

For a side, after we pulled the meat off, I put the rack on the grill and smoke warmed twice baked potatoes. We used an extra set of ribs from the butcher to make a beef stock in the slow cooker and used that plus the meat juices to create an au jus.

Rotisserie Prime Rib Roast

6-8 lb rib roast
kosher salt
olive oil

Season the rib roast with 2 tablespoons of kosher salt and let sit in the refrigerator, uncovered, 24 hours before you are ready to cook. Remove from fridge 4 hours before grilling.

Rub the roast with olive oil and sprinkle salt on the meat, leaving the fat cap unsalted.

Run the rotisserie skewer through the center of the meat. Secure with the forks once it is balanced. Prepare your grill for indirect cooking and medium high heat. Place a drip pan down. Use chunks or chips of seasoned wood for smoke. I chose hickory.

Place the rotisserie on the grill and start the motor. Let it turn for one to two hours or until the internal temperature of the meat (not hitting bone or skewer) reaches 120 degrees F for rare. It takes about 10-15 minutes per pound. Ours was done in 90 minutes.

Using heavy gloves, remove the spit from the grill and then the spit from the meat. Let rest for at least 10 minutes. Add the drippings to your gravy or au jus.

Mushroom Barley Risotto

For the last Monday of 2018, I went meatless. To do so, I used barley to make a risotto. Barley is low in calories, high in fiber and packed with vitamins and minerals, so it was a perfect way to end the old year on a healthy note. I added to it mushrooms that I had sautéed in sherry. Of course, you could substitute vegetable or mushroom broth and olive oil for butter to make it entirely vegetarian.

Mushroom Barley Risotto

4 1/2 cups chicken stock or low-salt chicken broth
1 tablespoon butter
1 cup onion, finely chopped
1 cup pearl barley
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
1 bay leaf
salt and pepper to taste
2 tablespoons butter
1 pound assorted fresh mushrooms (I used portobello and shiitake), sliced
1 garlic clove, minced
1/4 cup sherry

Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.

Melt butter in large skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and stir to combine. Pour in 2 cups of the warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock, 1/2 cup at a time. Allow the stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.

Meanwhile, heat butter in another large nonstick skillet over high heat. Add mushrooms; sauté until beginning to brown, about 5 minutes. Stir in garlic. Reduce heat to medium and stir in sherry. Cover and cook until mushrooms are tender and the majority of the liquid has been absorbed, stirring occasionally. Mix mushrooms into the barley. Season with salt and pepper, as needed.

Spoon risotto into bowls and serve immediately.

Stovetop Mac and Cheese

I spent the afternoon at the Fairgrounds Race Course New Orleans, where my quasi cousin, Nancy, had a horse racing. Here is a picture of He’s Dann Good (number 6) going full out but too far back to be in the money.

Unfortunately, none of my horses won, placed or showed. As it was a bit windy, I went home needing to warm up with some comfort food. For me, that means lots of melty cheese. I made a stovetop version of mac & cheese that is very creamy and delicious.

I recommend going to the deli section of your grocery store to get a block of white American cheese. It gives the perfect texture to the dish. For the rest of the cheese, I went with Gouda to bring it up to a pound of cheese but cheddar is equally delicious.

For me, this is a main course that serves three to four. If you’re using this as a side dish, you can serve at least six.

Stovetop Mac & Cheese

2 large eggs
1 12 ounce can evaporated milk
1/4 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/2 lb elbow macaroni
4 tablespoons butter
10 ounce block American cheese, grated
6 ounces Gouda or sharp cheddar, grated

Whisk together in a small bowl the eggs, 1 cup milk, hot sauce, salt, black pepper and mustard mix. Set side.

In a large pot, place 2 quarts of water and bring to a boil. Add in the elbow macaroni and a generous pinch of salt and cook until tender but still firm, about 9 minutes. Drain and return to the pot.

Toss the butter in the pot with the macaroni and melt over low heat. Add the egg mixture and stir constantly for 3 minutes or until it has thickened slightly.

By the handfuls, add 3/4’s of the cheese and stir until melted, about 5 minutes. Add the remaining milk and cheese and cook, stirring constantly for 5 to 10 minutes. Mac and Cheese should be smooth and creamy.

Serve immediately.

Reheat over the gentle heat of a double boiler.

Update – I made this with half American and half Provolone cheese and it was awesome! 12/28/2018

Turkey Tetrazzini

I had turkey left over from the grilling so I made up a recipe of Turkey Tetrazzini. This was always the way we used up leftover turkey after Thanksgiving.

I was raised on a version that starts with Cream of Mushroom soup but I think the sauce on this one is a pretty good updating of it. Of course, I was also raised on peas being in it but I figured since Charlotte was bringing kale and Nancy brought a salad, those that wanted veggies were covered.

This recipe makes a 9×13 casserole or 10 large ramekins (that you can then freeze what you’re not eating for later meals).

 

Turkey Tetrazzini

1 pound short pasta, such as rotini or gemelli
6 tablespoons unsalted butter, divided
1 lb mushrooms, sliced
4 tablespoons all-purpose flour
2 cups whole milk
2 cups chicken or turkey stock
2-3 cups leftover turkey, shredded
1/2 teaspoon cayenne pepper
1/2 teaspoon rubbed sage
1/4 teaspoon freshly ground nutmeg
salt and pepper

Topping:

1 cup regular bread crumbs
1/2 cup grated Parmesan
3 tablespoons unsalted butter, melted

Preheat the oven to 350 degrees F. Lightly butter your baking dish or spray with vegetable oil. The full recipe uses a 9×13 pan but you can make a smaller amount and freeze the rest.

Cook the pasta in plenty of boiling, salted water until it has softened a bit but is still not quite cooked all the way through. (The pasta will absorb the liquid from the sauce as it finishes cooking in the oven.) Drain, rinse with cold water to stop the cooking and set aside.

In a large skillet, melt two tablespoons of the butter and sauté the sliced mushrooms. Once they have released their liquid and most of it has evaporated (about 10 minutes), remove from pan and set aside.

Add the remaining butter to the skillet and melt it over medium heat. Add the flour and whisk to combine. Whisk constantly until the flour has cooked but not browned, about 2 minutes. Add the milk slowly, whisking to avoid creating any lumps. When it comes to a simmer, add the chicken stock, cayenne and nutmeg and cook, stirring frequently, until the mixture begins to thicken, about 5 to 10 minutes. Stir in the sage and season with some salt and pepper. Fold in the mushrooms, turkey and pasta, making sure it is all well coated with the sauce. Pour into the prepared pan.

To make the topping, combine the bread crumbs and Parmesan and moisten with the melted butter. Spread topping evenly over the tetrazzini, put the pan into the oven, and cook until the top is golden brown and the mixture is bubbling, about 30 minutes. Let rest for 10 minutes before serving.

To cook from frozen, place the ramekins in the oven while it is preheating to 350 degrees F and bake for 45 minutes or until it is bubbling.