Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Wednesday, December 05, 2012

Cooking Light ~ Holiday Traditions

It is time again for our Cooking Light Virtual Supper Club.
Every month this group comes together with a virtual menu, that we can share.
For the month of December, we are celebrating Holiday Traditions. I searched through the oodles of online recipies until I found this CookingLightRecipe for a brined turkey. That would be just what I needed for a quick holiday dinner before I headed to Boston for Thanksgiving.
~ a little Turkey, before the Turkey.

Honey-Thyme brined Turkey Breast
7 cups water, divided
3 tablespoons freshly ground black pepper, divided
6 thyme sprigs
1/2 cup kosher salt (such as Diamond Crystal)
1/2 cup honey
1/4 cup packed brown sugar
2 cups ice cubes
1 (6-pound) whole bone-in turkey breast, skinned
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
Cooking spray
Fresh thyme sprigs (optional)


Combine 1 cup of water, 2 tablespoons pepper, and thyme sprigs in a small saucepan. Bring to a boil, and remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 6 cups water, salt, honey, and sugar, stirring until salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and turkey; seal. Refrigerate 24 hours, turning the bag occasionally. Remove turkey from bag, and discard brine. Pat turkey dry with paper towels.
Rub turkey with oil. Combine 1 tablespoon pepper and chopped thyme; rub over turkey.
Preheat oven to 400°.
Place the turkey on a roasting pan coated with cooking spray. Bake at 400° for 1 hour or until thermometer inserted into thickest portion of the breast registers 180°. Place turkey on a platter. Cover with foil; let stand 15 minutes. Garnish with thyme sprigs, if desired.

I think a turkey breast is great anytime of the year. . .  this simple recipe is a keeper! The turkey breast was moist, with a fresh flavor of thyme and hint of honey. I threw in some veggies to roast... they were perfect too.


Now . . . let's see what everyone else has brought for our Holiday Celebration.
Jerry has made a traditional Holiday Panettone.
Val is making Tourtiere
Giz has the soup ~ a Choppino
 Susan is bringing the ever-popular Green Bean Casserole ~ Cooking Light style.

Y'all enjoy ~


Leslie Anne Tarabella said...

Your menu was a great combination of South and Italy! My favorites.

Susan Lindquist said...

We brined our turkey at Thanksgiving time ... it was a lot of bird. I like your idea of cutting right to the breast! More manageable for a small household like ours!

Excellent choice to highlight, Sandi!

Valerie Harrison (bellini) said...

Brining turkey breasts is definitely the way to go. Thank you for bringing this dish to our holiday table Sandi!!

Anonymous said...

This looks GREAT! It isn't easy to find a turkey breast roast here - the next time I am in the States I shall bring one back with me.

Villa Cortona said...

All are really mouth watering photos so beautiful, I really wanted it but Thanks to you for sharing this awesome pictures and blog..

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