Since JJ's parents live in Florida, we were not able to spend holidays with them. They're here visiting, so I wanted to make a holiday-ish dinner, spring style. I chose to prepare a turkey dinner featuring citrus and fresh herbs. Each dish is very simple to prepare, fresh, and healthy. I hope you enjoy this delicious, light feast!
Lemon-Garlic Turkey Breast, Rosemary Roasted New Potatoes, Green Beans with Shallots, and Cranberry and Candied Orange Chutney
For the turkey breast, I used Katie's recipe for the marinade found here. Since I cooked a whole turkey breast, I doubled the marinade, poured it over the turkey in the roasting pan, and then covered it in saran wrap for 4 hours. When I cooked the turkey, I drained the dish, then added 1 cup chicken stock to the bottom of the pan, and I slathered 4 tbsp. butter plus salt and pepper on the breast.
Bake the turkey breast for 2 hours and 45 minutes at 325 degrees, basting every 20 minutes. Remove from the oven, then cover it in tin foil for 20 minutes.
In a saucepan, saute' 1 shallot minced with 2 tbsp. EVOO. Cook for 4 minutes, then add 2 tbsp. flour to make a roux. Cook it for a minute, then strain pan drippings over. Whisk the mixture until there are no lumps, add 1 tsp. gravy master and 1 cup chicken stock. Simmer for 10 minutes, or until it reaches desired thickness.
Rosemary Roasted New Potatoes:
I knew I wanted to make potatoes as the starch with this dinner. I have a pot of rosemary growing on the porch, so I decided to simply roast new potatoes and toss with rosemary. Simple, fresh, and delicious!
2 lbs. new potatoes, quartered
2 tbsp. EVOO
2 tsp. kosher salt
1 tsp. black pepper
1 tbsp. chopped rosemary
Preheat oven to 400 degrees. Quarter potatoes, and spread out on a sheet pan. Drizzle EVOO over the potatoes, then add salt and pepper. Toss to coat all pieces. Roast for 20 minutes, then toss with 3/4 of the rosemary, roast for another 5 minutes, or until tender. Scoop into a serving dish and sprinkle with the remaining rosemary.
Green Beans with Shallots:
2 shallots, sliced
1 lb. green beans, trimmed
1 tbsp. EVOO
1 tbsp. minced taragon
salt and pepper
Steam green beans for 5 minutes, until tender.
In a small pot over medium-low heat, saute' shallots with EVOO for 5 minutes, until soft. Turn off heat, toss in green beans, taragon and salt and pepper. Toss to combine and serve.
Cranberry and Candied Orange Chutney:
I knew I wanted cranberries with dinner because they go so well with Turkey. I wanted to incorporate citrus, and Katie gave me her recipe found here, from Bon Apetit. They paired very well and tasted wonderful!