Dining recipe: Summer turkey | SierraSun.com

Dining recipe: Summer turkey

Simone Grandmain
Special to the Sun
Simone Grandmain/Submitted to aedgett@sierrasun.com
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TAHOE/TRUCKEE, Calif. and#8212; Summer and turkey are just two words that usually donand#8217;t go together but, honestly, how much grilling can a girl do? Letand#8217;s face it; since you quit drinking and smoking the allure of the deck is just not as, well, alluring. (Though the burnt offerings to which you subjected your family have decreased in number.)

So become friendly with your oven again and, since you are going to be heating up the kitchen, get some bang for your buck and do the big bird. The smell of roasting turkey might seem like you are jumping the gun on the holidays, but the many meals to be had from one afternoon spent in-doors will make it all worthwhile.

The compromise here is that rather than going for the entire roasted turkey which just begs for stuffing, you still get the benefits of the multi-faceted whole turkey without caving in to the pressure of the traditional sides. There are many ways to cook a turkey breast with moist, flavorful results, but the one I have been using lately is the easiest and, by far, most full-proof. It does involve using the roasting bag and#8212; but so what? The trick here is to own that bag. I used to do the following recipe using a roasting pan with rack, water below the rack, many checks on the turkey, cover, un-cover, baste, adjust temperature, another episode of Law and Order etc. etc. Now I just throw all ingredients in the roasting bag with the breast, follow the cooking directions on the box, and voila! Turkey perfection to be enjoyed for days to come. The only way you can screw this up is if you put the breast in with the little red pop-up and#8212;-the one indicating the breast is done and#8212;-on the bottom of the pan where you canand#8217;t see it, so put the breast in right-side-up.

Ingredients

1 oven cooking bag

1 turkey breast, four-to-six pounds

Olive oil

1 Tbls. thyme*

1 Tbls. marjoram*

1 Tbls. sage*

*can substitute Tbls. poultry seasoning for all

salt and pepper

2 large apples, quartered

2 onions quarters

4 sticks rosemary, or about two handfuls dried and removed from twigs

Preparation

Rinse and prepare turkey breast for baking. Pat dry. Rub surface of breast with olive oil and then all spices. Sprinkle with salt and pepper. Put in roasting bag with onions, apples and rosemary. Loosely tie bag closed and cut small vent (about 2-3 inches) on top. Cook turkey at temperature and for duration indicated on the labeland#8217;s pound chart. Remove from bag, scoop out onions apples, and rosemary to pour over breast, serve and then serve again for sandwiches, salads and wraps.

Anyone who says it is too hot for curry has never been to India. I correct myself. They have never heard of India which is synonymous with hot weather and spicy food. The scientific reason behind the benefits of the hot-on-hot comboand#8217; is that spicy foods actually open your capillaries and, thus, cool you down. Plus the aroma of spicy food stimulates the appetite. This curry is not spicy/hot, as it is from the East Indies (meaning Indonesia), using fruits and broth, and very light, with no coconut milk, but plenty of flavor. Incredible.

Ingredients

2 cups cooked, diced turkey

1 bell pepper, seeded and chopped in large pieces

2 onions, sliced

2 Granny Smith (or other green) apples, peeled, cored and sliced in large pieces

1 clove garlic, finely chopped or crushed

2 Tbls. olive oil

2 Tbls. flour

1 Tbls. curry powder

1/2 tsp. salt

1/2 tsp. marjoram

1/2 tsp. thyme

1 cup chicken broth

1/2 cup dry white wine

1 lemon, juice and grated peel

1/2 cup raisins

2 whole cloves

2 Tbls. sour cream

1/4 cup coconut

Preparation

Saute bell peppers, apples, garlic and onions in olive oil until onions are limp. Sprinkle flour, salt and all spices except cloves, over top and continue to simmer/stir for about five minutes. Add chicken broth, wine, lemon juice and peel, raisins and cloves. Simmer for about 20 minutes over medium low heat. Add turkey, cook for another 15 minutes, lower heat and stir in sour cream. Serve with coconut (to sprinkle on top of individual servings) white or basmati rice, and mango chutney, preferably Major Greyand#8217;s available at Safeway, Save Mart and, in Incline, Village Market.