| | turkey rollPage 1 of 1 | None of my family are all that keen on the dark meat of the turkey - we're all breast fans. So I'm cooking a turkey roll this Christmas.
I've ordered one instead of preparing it myself (which I should because I've got the instructions and can make soup with the other bits, but I haven't got time).
Has anyone got any good ideas on how to roast it or what to roast it with? I thought of brushing it with garlic butter and scattering some lemon zest and lemon thyme over it. Does that sound ok? | |
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Posted: 11/28/2009 9:10:58 AM | hi friendly, sounds like i would like your family im a breast fan to lol, ok i'll be serious.i wouldn't use garlic butter i would brush with plain butter and then sprinkle ground sage lightly and black pepper. you can also sprinkle with orange zest . please keep us posted.
atticus | |
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Posted: 11/28/2009 11:31:10 AM | I also love your idea, but most in my family are the dark meat fans. I always have tons of white meat leftover that I make a Pot Pie or Barley Vegetable Soup with. Or one of our favorites is Curried Almond Turkey on Hot Toast.
Like Atticus, I also would not put the garlic in the butter. I would mix the butter, lemon thyme and lemon zest and rub it generously under the skin, then place slices of garlic under the skin. Afterwards, rub the outer skin with the lemon zest butter (without thyme). If you want that speckly look to the skin of the breast, put lots of lemon zest in your butter, or extra on the outside, plus a course ground pepper melange.
I think your combination sounds absolutely wonderful.
What is the turkey roll stuffed with? More turkey, a stuffing? That would depend on what you roast with it, but do you mean as a side, or to lend flavor, or both? I always think large cut vegetables are like jewels and roasted with the lemon thyme you mentioned would be amazing.
Golden and the Red and White Striped Beets
Rutabaga
Baby Sweet Potato, comes in white, ruby or orange all with a little different flavor
Small Whole White Potatoes with lots of little slits cut across the top half deep to make like a fan, well oiled and sprinkled with kosher salt and Paprika
Blue or Purple Potatoes (giving lots of potato possibilities, you can use all or none)
Leek
Baby Artichokes
Brussels Sprouts
Asparagus (this and the one above added later than potatoes, of course)
Carrots, there are like 5 colors of them (cut in half crosswise, then into quarters or halves lengthwise, or whole very small ones with 1" of stem left on)
Green, White, Orange, or Purple Cauliflower in large Florets
Parsnips
Celeriac
Sunchokes or Jerusalem Artichokes, peeled left whole or large chunk
Jicama
Celery Hearts
Baby Bok Choy or Pac Choy, Whole
Heads of Radiccio cut in quarters
Whole Chestnuts, shelled
Fresh Cranberries (as whole and roasted, not in this case as a sauce)
Whole Baby Squashes like PattyPan, Zucchini, Crookneck, Sunburst and so on
Wedges of orange squashes like a Small Pumpkin, Acorn, Sweet Dumpling, Chestnut, Butternut, Hubbard, Golden Nugget (this one you can eat the skin of). They would even be fine roasting with the wedges with the skin on for interesting color.
I so LOVE roasting vegetables and I usually pic 2-3 items of similar color, so I end up with Most of the things on this list, but never all. I do not oil the vegetables, they will not caramelize properly. I generously oil the pan, but not to where it would run or drip if turned up, toss the vegetables well in it, very lightly use kosher salt and fresh sprigs of herb. Roast until darkening on edges and caramelizing. I do them in batches of the time it will take to cook them, so I am not mixing long cooking and short cooking as well as color bleeding vegetables are roasted separately from others. When all done, I toss them together with a little kosher salt, maybe stick a few fresh sprigs of herb after removing the cooked ones, a grinding of peppercorn melange. And then admire their jewel-like appearance and savor each bite.
This is on the menu for my Holiday Party this year. Have lots of fun!
SS | |
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Posted: 11/28/2009 12:07:26 PM | I'm going to do my veggies just like this, SS! Thanks again! And thanks atticus for your suggestions, as well.
The roll is two turkey breasts pushed top-to-tail onto each other, skins pulled across, and then tied up into a shape. You could put something between the two, if you were making it yourself. But there's no stuffing generally. | |
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Posted: 11/28/2009 7:32:12 PM | Cool FFS !
I haven't had lemon thyme in a long time. I need to start another herb garden indoors.
I have decided on this combination for my Roasted Veggie Dish...
Red - Red and White striped Beets,
White - Parsnips, Chestnuts, Jerusalem Artichokes
Orange - Sweet Dumpling Squash (has a green and white striped skin), Sweet Potato, Carrots
Green - Brussels Sprouts, Small Leek Halves, Baby Pac Choy
Yellow - Rutabaga, Baby PattyPan Squash, Golden Beets
Purple - Radiccio, Purple thick Asparagus, Purple Cauliflower
Using only the one item for red will make those red and white striped beets stand out. Even things within the same color group have a differnt shade from the other one. I am doing this party on January 2nd, Saturday Night. I am having
~Roasted Beef Tender Loin with a Port Au Jus reduction
~Roasted Pork Loin with Rosemary and Apple Gravy
~Roasted Vegetables
~Mashed Potatoes
~Butter Leaf and Frisee Salad with Red Pear, Preserved Meyer Lemon, Praline Pecans, Danish Bleu Cheese Crumbles and a Red Raspberry Sour Cream Dressing
~Shrimp Co@ktail
~A Dark Chocolate Cream Cake with a Caramel Dutch Cocoa Buttercream and 4 Colors of Chocolate Leaves falling all around (spice, maroon, robins egg blue and white) and down it, with orange, white, red and black fresh raspberries all over
~With lots of snacks like several flavors of Chex Mix, Sausage Cheese Balls, Rumaki Rickshaw some with Liver some with Duck.
The purpose of this party is to serve as the unveiling and first public taste testing of my new product line. I am going to try to sell my unusual versions of my Turkish Delight and some of my unusual original cookies online. This way I have a whole year to work out bugs and find my way before next holiday season. So I will have about 16 items for people to taste.
I hope I get everything done as planned, on time! I know I will.
SS
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Posted: 11/28/2009 10:53:22 PM | Gee, SS, you should blog it like Julie did in "Julie and Julia"...lol..(finally saw the movie and loved it!).
That is a lot of cooking.
I'm doing the turkey roll as part of a banquet. Don't forget - our Christmas Day is in summer, so I don't want it all to be hot food.
Entree: one whole smoked salmon, sliced thinly, served with home-made horseradish cream and slices of rye bread (guests are bringing these dishes);
bruchetta (ciabatta bread toasted and then rubbed with garlic, topped with chopped roma tomatoes, finely diced onion and basil.
Main: turkey roll, sliced quite thickly, gravy (in a gravy boat), cranberry sauce.
Ham off the bone (I'll glaze it beforehand),
Veal tonnato (guest bringing it - his specialty),
Three different salads, including a green (maybe rocket and pear), potato salad and ...still thinking. Wouldn't mind a tomato and onion salad.
Dessert:
Christmas ice cream cake: Have made the mince - raisons, currants, mixed peel, powdered cinammon, cloves, allspice and freshly ground nutmeg, brown sugar, brandy. I'll let it sit in a sealed dish in the fridge until Christmas eve, where I'll take 2/3 cup and mix it with 2 cups of softened vanilla ice cream, then mix it all up and put it into a plastic lined bowl and refreeze. Christmas Day, I'll unmould it, pour lightly whipped cream over it so it (hopefully) runs down the sides and freezes, then put back in freezer until serving.
I'll also serve mince pies and chocolates and a fruit platter (watermelon, white peaches, grapes, berries).
What do you think? Anything else I should do? Does it sound alright or too weird for a Northern Hemisphere Christmas lunch? lol.. | |
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Posted: 11/29/2009 12:55:28 AM | | I was just re-reading your menu, SS. I couldn't even begin to cook that. It's fine dining, it really is. | |
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Posted: 11/29/2009 1:16:58 AM | Woman, your menu sounds absolutely amazing! I wouldn't change a thing!
Mine is in no way more fine dining than yours. I am planning mine more like a buffet. Besides, most of mine doesn't take much work at all, as far as the meal. Most of the snacks are easy. I just have to work on the chocolate leaves and the items I am presenting for tasting, ahead of time. I picked all of those for the ease and little time to tend and prepare.
Sometimes I think we perceive things to be harder or more work just because we do not do them a lot ourselves. You could make my menu with your eyes blindfolded, believe me. You are an amazing cook.
It is hard to imagine summer for Christmas, but I can imagine it to just be near the equator on a warm island LOL. It is hard to think of it as summer, easer as a warm island LOL.
How does Santa stand it? DOes he take off his coat and pants and sport an undershirt and tropical flowered boxers??
SS | |
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Posted: 11/29/2009 1:47:32 AM | | Oh no, we have a formal Santa. But we do leave out a drink for him on Christmas Eve - we always left Santa a glass of beer and guess what? He used to drink it! | |
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Posted: 11/29/2009 12:19:06 PM | OMG I just don't think Christmas would ever be Christmas to me below the equator.
I imagine it is hard for you to see Christmas as falling snow, cozy fireplaces and fruity evergreen trees.
I laughed at the beer for Santa. I was thinking how strange it must be if he got tipsy and was so hot that he just went nude....I think he would certainly look jolly!
SS | |
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Posted: 11/29/2009 12:31:10 PM |
I imagine it is hard for you to see Christmas as falling snow, cozy fireplaces and fruity evergreen trees.
Actually, it's the opposite, SS. We're so culturally influenced by the US and, of course, the UK, that we pretend it's really winter..lol..hence the fake snow used to decorate trees and windows and the hot Christmas lunches and dinners.
We pretend it's winter and then..off to the beach..lol.. | |
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Posted: 11/29/2009 12:38:51 PM | Lol,, Winters are warm in Texas, too. I have built a fire in my fireplace at holiday time and had to also turn on the a/c, because the house got too hot.
It never snows here...  | |
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Posted: 11/29/2009 12:40:20 PM | OMG! Victorian England still grips the world!!
That is soooooooooooo messed up!
I am always noticing how here in US we do a lot of things just because they were popularized in Victorian England....just before the fall of that empire, they went out with such a bang that it is still reaching down through history and circling the globe. They did not go down without a lasting grip, much like Rome. It is interesting and strange to see these things.
SS
TB, I did the same thing...big fire, a/c on 50. Often though, it would get a cold spell before Christmas and we would get our blankets, carry thermoses filled with cocoa and go riding around looking at all of the Christmas decorations without the van heater being on. No place in this world decorates for Christmas like Texans. They may decorate, but not like that. | |
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