If you aren’t sick of turkey yet, have I got the recipe for you. I found this one in the November issue of Domino magazine. It’s Thyme-Roasted Turkey, and cooks in under an hour at a high heat. By cooking the meat at 500, you get a wonderfully crispy skin, but because it’s only in the oven for 50 minutes, the inside stays quite juicy too. I will definitely be making this one again, and you’ll want to as well, when you see how simple the recipe is. And with only two tablespoons of olive oil for 8 servings, it’s pretty healthy to boot!
To cover my ARF/5-A-Day bases, I made a Mexican Rice for the side and Roasted Asparagus (love the stuff!). It ended up being a very simple meal, perfect for a harried weeknight.
I’ll leave you with our ARF/5-A-Day roundup. Until tomorrow…
A year ago today… mmm, mussel chowder.
P.S. Don’t forget to order your Eli/Sweetnicks desktop calendars. $7.00 each, includes shipping, and your money goes towards a very good cause … the rescue of Bernese Mountain Dogs. Drop me a line to place your order.
The Chocolate Lady does radicchio this week, with a nice and simple recipe:
Cooking Debauchery is here, with a glorious looking Roasted Butternut Squash Soup:
Cooking is Medicine gets big bonus points from her brother with her Blueberry Cobbler:
Sarah from Cucina Bella tackles my favorite part of the meal – appetizers! – with her Blue Filet Bites:
Cooking, Stamping and Scrappin ends up with an veggie-loaded dish that’s kid-friendly too with her Ham, Smashed Potatoes and Brussels Sprouts – can’t beat that!
Recipe courtesy of Domino magazine
2 boneless turkey breast halves, skin on, 2 1/4 lbs. each
2 turkey drumsticks, about 3/4 lb. each
2 tbsp. olive oil
1 tbsp. dried thyme
1 tbsp. kosher salt
2 tsp. coarsely ground black pepper
Preheat oven to 500°. Place the turkey pieces on a rimmed baking sheet. Rub them with olive oil, then sprinkle on all sides with thyme, salt and pepper. Make sure breasts are skin side up and spread out as much as possible, without touching any of the other pieces. Cook in middle rack of oven for 50 minutes.
Simple Mexican Rice
Recipe courtesy of All Recipes
2 tablespoons vegetable oil
1 onion, chopped
1 teaspoon minced garlic
1 teaspoon chili powder
1 tablespoon ground cumin
1 cup uncooked short-grain white rice
1 3/4 cups chicken broth
1/4 cup tomato paste
Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid. Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.