4 tablespoons unsalted butter, softened
3 garlic cloves, minced (about 1 tablespoon)
2 tablespoons minced fresh thyme leaves or 2 teaspoons dried
zest of one lemon (about 1 teaspoon)
¾ teaspoon salt
¼ teaspoon ground black pepper
6 - 7 pound bone-in, skin-on turkey breast
About an hour before cooking turkey, remove from refrigerator to bring to room temperature. Dry skin.
Mix butter, garlic, thyme, lemon zest, ¾ teaspoon salt, and ¼ teaspoon pepper in medium bowl with rubber spatula or fork until thoroughly combined.
When ready to cook turkey, preheat oven to 425. Separate skin from turkey, then spread butter mixture under skin (rub skin to help evenly distribute as necessary).
Place turkey in roasting pan (cast iron dutch oven works well) with skin side facing up. Pour a cup of water into the pan, then roast the turkey for 30 minutes. Reduce heat to 325, and cook another hour. Check the temperature, and continue roasting until the temperature reads 160 degrees in the thickest part of the turkey. Let rest 20 minutes before carving.
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and peper to taste
1 pound Brussel sprouts, trimmed
1/2 pound bacon, cut into 4 pieces (cut lengthwise and crosswise)
Preheat oven to 400. Mix together oil, vinegar, salt, and pepper, then toss the Brussels sprouts. Wrap bacon around the sprouts, and place in hot cast iron pan. Roast 20 minutes or until bacon is cooked, and the sprouts are tender.
Gluten Free Yorkies
(this is based on a couple of recipes, including this one and some notes from the King Arthur Flour website.
75 g Gluten Free Flour mix*
½ teaspoon Xanthan Gum
¼ teaspoon Salt
2 Eggs, beaten
1 1/4 cups Milk
2 tablespoons Oil
25 g Butter or Drippings
Preheat oven to 425. Put a small piece of butter in cups of a muffin pan, then place in preheating oven.
Mix together flour, xanthin gum, and salt. Add eggs, milk and oil to form a smooth batter. When the fat is bubbling, pour batter into muffin, and bake 20 - 25 minutes.
*In a flood processor, blend together 400 g rice flour, 300 g potato flakes and 50g tapioca starch. Store airtight at room temperature.
