Happy Pre-Thanksgiving!, originally uploaded by krisalis903.
So this year since it would technically be mine and Jabari’s first Thanksgiving kinda together (I say kinda because he is going to visit his parents in Houston Thanksgiving day), We decided at the last minute we would have a mini Thanksgiving feast.
I did some grocery shopping today since I left the office around 2PM and picked up a turkey breast (which BTW was like $16–is that expensive? That seemed expensive to me but then again I rarely make large roasts) along with various items for sides like stuffing, turkey gravy, and cranberry relish.
I found Ina Garten’s recipe for roasted turkey breast. It seemed simple and easy enough with only a few ingredients. It was exactly what I needed.
And then I decided to cut corners with the rest: Stove Top stuffing from a box (with baby bella mushrooms since that’s Jabari’s favorite), fresh baked french bread, and Steam Fresh green beans (which were still tasty). Baking any kind of roast for me is a lot of stress. I didn’t need to worry about the sides too!
OH–and this cranberry relish thing I mentioned? DEEEE-LISH. I’ve had cranberry sauce before, even this cranberry jelly stuff, but I’ve never had cranberry relish. It wasn’t until my friend Steph mentioned it that I thought Hmm, that’s not such a bad idea. All it is is fresh cranberries, granny smith apples, an orange (which still has the RIND), and tons of sugar. Oh, but I modified the recipes just a little and added about half a cup of chopped walnuts and a sprinkling of cinnamon. MMMMmm MMM!
I was hesitant about the rind because it just seemed so weird. But the desire for a no-stress thanksgiving outweighed my fear so I went for it and I’m glad I did. The rind actually added TONS of orange flavor which I loved (most of the orange flavor is in the zest anyway). The sugar actually countered the bitterness of the pith so I didn’t have to worry about that. Even Jabari, who wanted to save the cranberry relish for last due to uncertainty, even ended up eating the remaining relish straight from the bowl.
And the turkey turned out PERFECT. I was so impressed. And OMG, it tasted awesome. Even when it was cooking, it smelled awesome. It didn’t smell anything like the turkey smell I knew, probably because this version called for a cup of dry wine in the roasting pan (good call). If you ever need a good roasted turkey breast recipe, I highly recommend Ina Garten’s.



