Cooking poultry parts instead of the whole bird just makes so much sense to me.
It takes much less time to prepare and cook
which means a lot less stress for this Galley Kat.
…plus on the boat it would be logistically impossible.
According to the Bitten Word
a big trend in Thanksgiving turkey this year is towards exotic global flavours
so thought I would give our little feast a North African spin.
MOROCCAN TURKEY BREAST
2 tsp ground cumin
1 tsp ground corriander seed
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp dried oregano
1/4 tsp ground cinnamon
1/4 tsp ground pepper
1 turkey breast, skin removed
2-3 pats of butter
1 tbsp olive oil
Rinse breast and pat dry.
Mix together the spices in a small bowl.
Rub the breast all over with the spice mix.
Brush with olive oil
and dot top with butter
In a 400 ° oven or barbecue grill
cook breast until juices run clear
or if you have a meat thermometer when interior reads 180 °
The original recipe used boneless turkey breast and cooking time was 50 minutes.
I found that this bone-in breast was perfectly done and juicy at 40 minutes.
a delicious exotic blend of flavours and textures.
…the perfect Thanksgiving feast for two!
Recipe courtesy of myrecipes.com