Lemon Thyme Roasted Turkey Breast

This turkey is nothing short of fantastic. Clearly, I've been away from butter for too long. I splurged for Thanksgiving, and welcomed butter under the skin of my turkey with open arms. And it was utterly delicious, perfect in every way!

Easy Roast Turkey Breast with Lemon and Thyme
Source: Reworded from Cook's Illusrated, November/December 2007

• 4 tablespoons (1/2 stick) unsalted butter, softened
• 3/4 teaspoon table salt
• 1/4 teaspoon black pepper
• 3 medium garlic cloves, minced, pressed or grated (about 1 tablespoon)
• 2 tablespoons minced fresh thyme leaves
• 1 teaspoon grated zest from one lemon
• 1 whole, bone-in, skin on turkey breast ( 6 to 7 pounds), trimmed of excess fat and patted dry with paper towels
• 1 cup water

1. Adjust oven rack to middle position and heat oven to 425 degrees. Mix butter, salt, pepper, thyme, garlic, and lemon zest in medium bowl with rubber spatula until thoroughly combined. Carefully separate turkey skin from meat over breast; avoid breaking skin.
   
2. Place half butter mixture under skin on one side with a spoon, repeat with other side.  Using hands, work butter mixture under skin on both sides to evenly distribute butter over breast. Spray V-rack with nonstick cooking spray and set inside large roasting pan. Place turkey in rack with skin side facing up; pour water into roasting pan.
   
3. Roast turkey for 30 minutes. Reduce oven temperature to 325 degrees. Continue to roast turkey until thickest part of breast registers 160 degrees on instant-read thermometer, about 1 hour longer. Transfer turkey to carving board and let rest for 20 minutes. Carve and serve.
   

Artichoke Turkey Casserole

My husband doesn't eat ham, so the typically Easter ham is a no-go in our house (I'm not really saddened by this). Instead, I made a turkey dinner. Since I got an 11 pound turkey for two people, there were plenty of leftovers. Luckily, my Better Homes and Gardens cookbook had a great casserole recipe for leftover turkey! I had to omit the bacon and pepper, used brown rice instead of white, used canned artichokes, and used a homemade substitute for the canned cream of chicken soup. The casserole turned out fabulous, and will definitely be a favorite use for leftovers in the future! I had enough to make two, and froze one for an easy meal on a busy night.

I am realizing now that this does not photograph well. But, it's too good to leave out. So here you go.


Artichoke Turkey Casserole
Source: Better Homes and Gardens, New Cookbook: Bridal Edition
Serves 6

* 1/2 cup chopped carrot (1 medium)
* 1/2 cup chopped red sweet pepper (1 small)
* 1/4 cup sliced green onion (2)
* 1 tablespoon butter or margarine
* 1 10.75-ounce can condensed cream of chicken soup (or substitute, see below)
* 1 8- to 9-ounce package frozen artichoke hearts, thawed and cut up (I used one can of quartered artichoke hearts)
* 1-1/2 cups chopped cooked turkey or chicken
* 1 cup cooked long grain rice or wild rice
* 1/2 cup shredded mozzarella cheese (2 ounces)
* 2/3 cup milk
* 1/2 teaspoon dried thyme, crushed
* 2 slices bacon, crisp-cooked, drained, and crumbled
* 3 tablespoons grated Parmesan cheese

Directions

1. In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.

2. Bake, covered, in a 350° degree oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.

3. Make-ahead directions:Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 350° oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly.

Nutrition Facts per serving

* Calories: 248
* Total Fat (g): 11
* Saturated Fat (g): 5
* Monounsaturated Fat (g): 4
* Polyunsaturated Fat (g): 1
* Cholesterol (mg): 47
* Sodium (mg): 611
* Carbohydrate (g): 18
* Total Sugar (g): 3
* Fiber (g): 3
* Protein (g): 18


Cream of Soup Substitute
Source: About.com

Ingredients:

* 2 cups dry milk
* 3/4 cup cornstarch
* 1/4 cup chicken bouillon granules
* 2 tablespoons dried onion flakes, optional
* 1 teaspoon dried leaf thyme
* 1/2 teaspoon dried leaf basil, optional
* 1/2 teaspoon dried leaf oregano, optional
* 1/2 teaspoon ground marjoram, optional
* 1/2 teaspoon pepper
* 2 to 3 teaspoons butter

Preparation:
Combine all ingredients except butter together and store in airtight container. To use, mix 1/2 cup dry soup mix with 1 1/4 cups water and cook until thick; add butter. This is equal to one can cream soup. The mix makes enough to equal 9 to 10 cans. For cream of mushroom or celery soup, add chopped sauteé mushrooms or celery along with the butter while cooking.

Turkey, Brie, and Apple Sandwiches

On a recent trip to LA, I had the delight of enjoying a turkey, brie, and apple sandwich at the airport. It was SO good, that I decided to recreate it at home for my husband. I probably should have asked the shop what went into the sandwich, but it seemed pretty straightforward so I just winged it.

I picked up a long french baguette from the bakery, and sliced it into medium sub sized pieces, the sliced in half. I layered some chicken (the original sandwich had turkey deli meat, but I didn't have any of that... I think some leftover carved turkey breast from Thanksgiving would go great in these!), slices of brie, and slices of granny smith apple. I popped sandwich (open faced) in the toaster oven to broil for a few minutes, until the bread started to brown and the brie melted a bit.

YUM! The chicken I had cooked the night before on the stove, just with salt and pepper, and it was a little to peppery for me, but my husband loved it. I can't wait for leftover turkey at thanksgiving to make this again!