![]() ![]() ![]() Wild & Wonderful Cherry Butter French Toast 13 Toast - Wheat / Sourdough / White / Rye 3 Oatmeal / dried cranberries / walnuts / brown sugarįresh fruit / seasonal berries / blueberry muffin *can be made gf SIDES & ADD-ONS Vanilla yogurt / activated charcoal / fresh berries / house-made granola / local honey Three eggs / sample of ham, sausage, bacon / breakfast potatoes / pancakes RISE & SHINE ![]() Two eggs / breakfast potatoes / bacon, ham, or sausage / toast Two heavenly buttermilk biscuits / country sausage gravy Ground grits / scallions / boursin cheese / bacon / smoked cheddar / sausage / fresh pico de gallo Serves 10 to 12.Īdapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).Flour tortilla / scrambled eggs / potatoes / peppers / onions / cheddar / choice of bacon or sausageīelgian waffle / two eggs / bacon, ham, or sausage / syrup (The internal temperature of the meat will rise to 170☏ during the first 10 minutes of resting, and the juices will settle.) Carve into slices and serve immediately. Remove the turkey breast from the oven and transfer to a cutting board. If the top of the breast begins to overbrown, tent loosely with aluminum foil. Roast for another 30 minutes, baste and then continue roasting until an instant-read thermometer inserted into the thickest part away from the bone registers 165☏, 2 to 2 1/2 hours total at 20 minutes per pound. If the liquid has begun to evaporate, add the remaining 1 cup broth to the pan. ![]() Turn the breast skin side up and baste again. Turn the breast to rest on the opposite side and baste again with the pan liquid. Turn the breast to rest on one side and baste with the liquid in the pan. Set the breast, skin side down, on top of the vegetables. If necessary, stick toothpicks through the skin and the ribs to secure the skin. Rub butter over the meat under the skin on each side of the breast. Working your hand carefully under the skin of the turkey to avoid tearing it, separate the skin from the meat on both sides of the breast, but do not detach it. Rinse the turkey breast and pat dry with paper towels. If using the garlic, tuck it in among the other vegetables. Line up the carrots, celery and parsnip on either side. Place the 2 onion halves next to each other in the center of a roasting pan. Position a rack in the lower third of an oven and preheat to 450☏. ![]()
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