So what were your best dishes yesterday?
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My buttermilk brined turkey breast turned out fantastic. Moist, tender and flavorful. Not much of a recipe, actually, but it's NYT so I pasted it below.
Paula Deen's Jiffy Cornbread casserole was great. Lots of great recipes on The Cozy Cook.
https://thecozycook.com/corn-casserole/
Disappointment of the day? My friend's signature holiday dish, Cranberry Celebration, is store bought. Delicious, but not homemade.
Buttermilk Brined Turkey Breast
NGREDIENTS
Yield: 4 to 6 servings
2 cups buttermilk
33 grams fine sea salt (2
tablespoons)
1 half turkey breast (about 2½
pounds), on or off the bone
PREPARATION
Step 1
One to two days before you plan to cook, place buttermilk and salt
in a gallon-size resealable plastic bag and stir to dissolve salt.
Place turkey breast in the bag and seal carefully, expelling the air.
Squish the bag to distribute buttermilk all around the turkey,
place on a rimmed plate, and refrigerate for 24 to 36 hours. If
you’re so inclined, you can turn the bag periodically so every part
of the turkey gets marinated, but that’s not essential.
Step 2
Two hours before you plan to start cooking, remove the turkey
from the plastic bag and scrape off as much buttermilk as you can
without being obsessive. Discard buttermilk, set the breast on a
rimmed plate and bring it to room temperature.
Step 3
Position a rack in the upper third of the oven and heat to 425
degrees. Place breast skin-side up on a rimmed baking sheet lined
with a wire rack or parchment paper.
The proven alchemy of a salt-and-buttermilk brine does wonders for the often-dry roast turkey breast.
The recipe is so easy, the trickiest step will be pulling out your kitchen scale to weigh out the salt. But
it's worth doing if you can in order to ensure a properly balanced brine. Emerging from the oven with
a beautiful lacquered skin and an incredibly moist and tender texture within, this roast is ideal for a
scaled-down Thanksgiving meal, a cozy family dinner or to generate a stack of unbelievably tasty
sandwiches.
Step 4
Place baking sheet on the prepared oven rack and roast the
turkey until an instant-read thermometer inserted into the
deepest part of the breast without touching bone registers 150
degrees, about 40 minutes for a boneless breast or 50 minutes for
a bone-in breast. (You may want to tent the breast with aluminum
foil if it’s darkening too quickly.)
Step 5
Transfer turkey to a cutting board or platter and allow to rest at
least 15 minutes before carving.
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The best thing I cooked yesterday? Bacon. As in bacon and eggs for breakfast.
Other than that, I ate my 85 year-old MIL's cooking. Lord, that woman can cook... Turkey, ham, cornbread dressing, sweet potato casserole with crunchy pecan topping, mac &cheese, steamed broccoli, buttered carrots, green bean casserole, yeast rolls, dutch apple pie, pecan pie and a lemon pie.
Her dressing was good, but that lemon pie...Homemade from the crust up and just outstanding.
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I SO miss my MIL's pie crust. Fantastic stuff. You know you're an adult when you pay more attention to the crust than the filling, and more attention to the cake than the icing.
George, I just made a mix gravy, Kinders' Bone Broth Turkey Gravy Mix. Was acceptable. We had mashed sweet potatoes, so no gravy needed there.
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But.. if you like Bordeaux, give the Chateau La Tour De Mons - Margaux 2020 a shot. A lot of wine for $30-40. Close in flavor and style to Chateau Margaux, which is like $500-600.
