And, so it begins. Storm season for Florida started on June 1st and already by June 6th we were drenched by Tropical Storm Andrea. Sometime in May I start preparing for storm season by cleaning out the freezer, shopping for non-perishable foodstuffs, stocking up on paper goods, checking batteries and other chores that will hopefully help us get through a worst case scenario.
I remember all too vividly when in 2004 central Florida got hit with 4 hurricanes. Hurricane Charley caused the loss of electricity to the front part of our community for a week and so much food got spoiled. It really was a shame. So every year around the beginning of May I take stock of my freezer and prepare meals using whatever is there, meat, vegetables, bread, whatever. From that point on I only restock the freezer with enough food to get me to the next shopping day.
While checking the freezer I noticed an extra turkey breast I purchased back in November and thought, great. I could have prepared my usual turkey but decided to browse the Food Network to see if I could find a yummy sounding recipe. I came across a recipe by Ina Garten (The Barefoot Contessa). I decided to use her Herb-Roasted Turkey Breast recipe and was very glad I did.
This recipe was exceedingly easy, all ingredients were readily accessible and the end result was an aromatic and taste delight.
Herb-Roasted Turkey Breast
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine
- Preheat the oven to 325°. Place the turnkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1 ¾ to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165° when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
The turkey was so, so moist. Randy and I both loved the aroma of the spices infused into the meat, not to mention the aroma that filled the house as the turkey roasted. As we sat enjoying our sliced turkey, gravy, mashed potatoes and roasted asparagus, I began to think about several other meals that could be prepared with the extra meat.
But telling you what other meals I prepared is for another day, another blog. Let’s just say that the beginning of storm season was a very tasty experience.