I did this as an inexpensive alternative for a whole Thanksgiving turkey. It tastes great, looks pretty and is perfect with all sides. I made it using all turkey ham and bacon to go with the theme, but you can use pork for different flavors and more fat. Traditional turkey is good, but seems so run of the mill, plus the cooking time is less, can be done in a smaller space or preped in advance for easy transport to bring to a dinner party. In total, it cost me less than $10 to stuff 2 people and a little girl. The mango essence is great, especially if you are serving anything with cranberry and nuts. I used the excess sauce to make a mushroom gravy to pour over biscuits, potatoes and wild rice.
Meat
4 Chicken Breasts
4 Turkey Breasts
4 Slices of Ham
8 Strips of Bacon
Brine
Dissolve
1/4 cup salt
1/4 cup Sugar
2 cups water
Rub
1 clove garlic minced
Pinch Thyme
Black Pepper
Salt
Marinade
1 cup Mango or Orange Juice
1 Tbls Honey
1 Tbls Maple Syrup
1 Tbls Dijon
Preparation.
In a large Ziploc bag place turkey and chicken breasts and add brine solution, let sit refrigerated for at least 12 Hours. Discard brine pat dry. Rub breasts with salt, garlic, pepper and thyme. Place chicken breast inside turkey breast, wrap with slice of ham and wrap with 2 slices of bacon. Place in baking tray, do the same with the others so you should have 4 portions. Mix ingredients for marinade together and pour on top and let sit for and hour in the fridge
Heat oven to 400 degrees and cover the pan with the breasts in the marinade with foil. Bake for 1 Hour covered and remove foil. Let bake an additional 15 Minutes.
Remove from sauce and serve, remaining liquid can be used to make gravy.
Recommended sides
Horseradish Cheddar Whipped Potatoes
Dill Buttermilk Biscuits
Warm Red Cabbage Salad w/ Apple, Pear and Walnuts and Gorgonzola
Wild Rice w/ Walnuts and Leeks
Blue Cornmeal Polenta with Asiago
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