Like any circus performer worth their salt, I’m quite adept at juggling my one oven, outdoor grill and toaster oven when entertaining.
Thanksgiving is the one day of the year I drop the ball, lusting after that second oven to bake casseroles and pies as my turkey roasts. I don’t like my menu dictated by oven capacity and am thankful grilled turkey is so easy and delicious.
I have a lot of hungry mouths to feed and the grilled turkey breast will supplement my oven roasted turkey. This preparation couldn’t be easier. There are only a few ingredients essential to the success: Kitchen twine, salt pork for fabulous flavor, and my most prized possession–my oven thermometer.
During the holiday season, search engines are well-lubed with “Cooking time recommendations” for turkeys. These, however, are merely guidelines and should be used to guide, not direct. I would no more be without my instant-read oven thermometer when roasting or grilling a turkey than ignore a jury duty summons.
The amount of fat, the presence or absence of bones, whether or not stuffing is a part of the recipe, and finally the quirks of individual ovens and grills can wreak havoc on these cooking time guidelines. The only sure method of determining doneness is with a meat thermometer.
…at least it does for me. There were no hangdog looks from me when my kids announced they were having Thanksgiving at their partner’s parent’s home; I’ve reinvented my Thanksgiving tradition to fall the Sunday prior to Thanksgiving. With grown kids in relationships (which mean new families with their own holiday traditions), celebrating the Sunday … Full recipe post »
In November, no day is complete without eating a fresh-from-the-tree apple or two. Au natural is the simplest, of course, but sliced and enjoyed with an accompaniment of sharp Cheddar or smoked fish, apples make a fine prelude to a meal – as apple pies, apple crisps, and apple crumbles make a satisfying conclusion. But … Full recipe post »
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
lie in my wake. And the dinnerFeeds - well - they
are my story. More about Peggy and this site...
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...