It’s almost Turkey Time! I’m hosting Thanksgiving this year for the first time, and of course, I will be making the classic humungous whole turkey! As it is in many families, it’s a tradition in my family as well. Every year, we cram lots of people into one of our homes and put on the big spread! Big family and big food! I love it!
But the big spread is not for everyone. Perhaps you’re celebrating Thanksgiving with just one special someone or you just have a smaller family. You might not want to do the whole big turkey production. Let’s face it, it takes a long time to prepare and then you have so much left over turkey that you end up turkey sandwhiched OUT by about four days after Thanksgiving. I have a great solution to this! The breast!
Instead of the whole turkey, you can do just the whole breast! You can find it on the bone or off, with skin or without. I definitely prefer it on the bone with the skin. But, what I had available to me was boneless and skinless! No worries though. This recipe still turns out delicious. The bone just keeps it a bit more moist, and the skin gets nice and crispy (that happens to be my favorite part!).
And if you’re the type that looks forward to days of leftover turkey sandwiches, well then you’re in luck because you can get a large enough breast to feed you and your honey and still have some left over for turkey sandwiches or whatever you love to do with the leftovers. The breast that I used was just shy of three pounds and that was plenty for my hubby and little one and I for a meal, which left about half of it for homemade turkey pot pie the next day. And if you’re lucky enough to get in on the bone, don’t forget to save that bone for stock! Turkey stock makes a great soup!
And this recipe doesn’t have to stay within the confines of Thanksgiving! It’s easy and quick enough to make any time of the year, even on a weeknight. So tuck this one in your back pocket for when you’re feeling like you need a little holiday pick-me-up in the middle of July. Here’s the recipe!
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