Saturday, January 04, 2014

Thanksgiving in January

More comfort food! Turkey and mashed potatoes aren't just for November. In fact, I was once invited to a Thanksgiving dinner right around Easter. It was delicious. Here are a couple twists on the stars of That Meal in November.

Thyme & Garlic Turkey Breast
                 2 tsp. minced fresh thyme                  2 garlic cloves, crushed
                 1 tsp. lemon pepper                            1 (approx 2 lb) turkey breast half
                 1/8 tsp. salt                                         Sprigs of thyme for garnish

        Preheat oven to 400 degrees. Mix thyme, lemon pepper, salt, and garlic. Loosen the turkey skin, rub the thyme mixture on the meat beneath, and press the skin to secure. Coat broiler pan with cooking spray and place the breast, skin side up, on it. Insert meat thermometer and bake about an hour and a half, until thermometer registers 180 degrees. Remove from oven and let stand 10 minutes. Cut into thin slices and garnish with thyme sprigs. 

Lemon Mashed Potatoes
Boil & drain about 5 peeled, diced potatoes. Mash with 1/2-1 c. Greek yogurt, 1 tbsp. lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper until smooth & the consistency you like. I like to use a manual potato masher, but if you like an electric mixer or potato ricer, by all means, use that!

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