I
like turkey on Thanksgiving … some people prefer ham: I like a crisp, baked
turkey 😊
Bob
and I did 2 or 3 family Thanksgivings with our parents and siblings, the early
years of our early marriage – eventually, we decided to forgo the hours’ long
drives, and stay home with our kids … and occasionally a friend who had no
family to celebrate with.
I
always tried to make a different turkey recipe every year.
This
year, entering into my 3rd Thanksgiving holiday without Bob
physically with me, I thumbed through my extensive cookbook collection; and
settled on this spicy baked turkey recipe, I think you will enjoy too 😉
There is just me, so I chose to bake a turkey breast instead of a whole
turkey (1) a whole turkey isn’t necessary for one person (2)
a whole turkey was getting too heavy to lift to and from the oven – the past 5
years (even with Bob’s help); so, it is definitely too darned heavy
now that Bob rides the clouds (3) A sliced and diced turkey
breast will go forward into several months meals with only one person enjoying
it.
One
of the changes I have made to my Thanksgiving cooking, is in choosing to bake
my turkey the day before Thanksgiving because that works best for me: the
rest (making deviled eggs, stuffing, mashed sweet potatoes, slicing the
pumpkin pie, ect.), I can do tomorrow. I baked bread the other day, for
an anticipated sandwich – or two 😊
The kitchen smells
wonderful!
I can’t wait to sample
this cooked recipe 😉
==Spiced Roast Turkey
If
you want to bake a whole turkey, just double the ingredients.
1
Turkey breast * Salt to taste * freshly ground Black Pepper to taste * 1 Tablespoons
softened Butter (or margarine) * ½ teaspoon Vegetable
Oil * 1 large clove Garlic, minced * 1 teaspoon
Dijon-style mustard * ½ teaspoon Paprika * ½ teaspoon dried Thyme leaves * 1 teaspoon dried
Rosemary
**NOTE: FOLLOW YOUR BIRD PACKAGING DIRECTIONS FOR OVEN TEMP & BAKING TIME; that way, you will be sure to get
accurate and satisfactory results.
Heat
oven.
Rinse
turkey; clean cavities – pat dry.
Blend
together the salt, pepper, butter, garlic, and thyme leaves: with sanitized
hands, stuff each turkey breast side with this mixture slipped under the
breast skin. I pin the skin edges down with toothpicks to keep the buttery
goodness next to the breast meat.
Blend
together the oil, mustard, paprika, and rosemary: rub all over the outside
beast skin.
Place
turkey on a rack, in your roasting pan.
Roast
turkey as directed on your turkey packaging. Insert meat thermometer in the
thickest part of your chosen turkey (inside of thigh on a whole bird, away
from bone … middle of breast for a turkey breast); bake until thermometer
registers 180-degrees.
Remove
from oven, and cover turkey with aluminum foil; let stand for 25 to 30 minutes
before carving.
ENJOY!