I used the buttermilk turkey marinade method, then stuffed it with lemon, oranges garlic and onions and roasted and then brushed on this nice glaze to get not only flavor but that great caramelized color. Make a head gravy is always a must make that last minute prep so much easier.
- 2/3 cup cider vinegar
- 1/2 cup packed dark-brown sugar
- 2 tablespoons orange juice
- 1/2 teaspoon grated orange zest
In a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.
Use this to baste the turkey once it reaches 125 degree every 15 minutes until done. Tent with tinfoil if gets too browned.
We also make a brined turkey the day before so everyone who came could have plenty of leftovers. – just roasted regularly
Buttermilk Turkey (stevesacooking.com)
Maple Syrup and Bacon Turkey (stevesacooking.com)
Make Ahead Gravy (stevesacooking.com)
I thought it would be too dry, I thought I rather use pork, I thought I would go along with her. I think she was right. The Mangos gave you sweetness and the chipotle gave it that little heat. There were leftovers galore and my lunch salads taste mighty fine these last two days. The rest into the freezer for a quick defrost and eat meal at a later date.
- 3 pounds boneless, skinless boneless turkey breast
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon vegetable oil
- 1/4 cup tomato paste
- 1/4 cup packed light-brown sugar
- 2 cups low-sodium chicken broth
- 2 sweet onions (such as Vidalia), thinly sliced
- 3 cloves garlic, minced
- 2 chipotles in adobo, seeds removed, and chopped, plus 1 tablespoon sauce
- 2 mangoes, diced, or 2 cups frozen mango chunks, thawed set aside
- 1/4 cup chopped cilantro set aside
Season turkey with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Heat vegetable oil in a large skillet on medium-high heat. Brown all sides of turkey, about 6 to 8 minutes. Set aside.
In the crock pot, stir tomato paste, brown sugar, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper into chicken broth. Add onions, garlic and chipotles. Place browned turkey on top. Cover and cook on LOW for 8 hours.
With 30 minutes remaining, add mango and re-cover.
Remove turkey, stir in cilantro.
When turkey is cool enough to handle using two forks pull /shred the turkey and return to crock pot, stir to mix and serve.
My brother was a recipient of that chain email I talked even though he did not join he did send me a recipe. He was an inspiration to me working at Danny Kay’s that small Italian restaurant in Falmouth long since gone, making sauces and other delights. I remember walking in when I moved back to the cape from Chicago (at least 3 years had passed) and Paula Rose asked me if I wanted my usual Veal parmesan. It was the kind of place that you could share stories and sometimes food with people sitting next to you at least my Dad did. I think that is why I can make new friends in a line.
Anyway Mike sent this
Sorry, but I am not into the mass recipe things. But I would like to share this wonderful treat. The problem is that it is really not very good for those on a diet. But it is unbelievably yummy. Once made, it can be frozen and saved for a special day. Nancy’s daughter-in-law made it. It lasted just a few days in our freezer!
Call it what you want. We just call it “The Ultimate Yummy!”
Nancy and Mike
- 1 cup butter
- 1 cup brown sugar
- 1 tsp. vanilla
- Semi-sweet chocolate chips (doesn’t say how much) I prob use about 1/2 a bag
- Saltine crackers
Preheat oven to 350
Line cookie sheet with aluminum foil
Grease foil and line with saltines
Melt butter and brown sugar in small saucepan. Bring to boil stirring constantly. Boil for exactly 3 minutes. Remove from heat and add vanilla.
Pour mixture over saltines and spread evenly. Bake for 5 minutes
Remove from oven and put chocolate chips on top. Allow chips to melt and spread evenly
Refrigerate to set. Break up crackers and remove aluminum foil from bottom of the cookies
Keep refrigerated until ready to serve
Here are some tweaks I might try.
Use light brown sugar and no salt butter, use dark chocolate and maybe melts some white chocolate and drizzle on top. Chopped golden raisins and or nuts pecan or walnuts mmm? But like I say, try it the cooks way first you should taste what they created.
PS I did a quick Google search on the ingredients and found that this is similar to Saltine Butter/Cracker/nut Toffee so I admit it I grabbed a picture, this is something that I have to stay away from but it sounds soooooo good.