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October 8, 2010
Cactus Style Thanksgiving Dinner
As we all prepare for ourselves for turkey comas this weekend, we thought some of you might need a good recipe for your dinner…
Enter Rob Feenie:
Whiskey Marinated Turkey Breast
Whiskey Turkey Brine
- 1 each 5-6 lb turkey breast
- 4 L water
- 1 L whiskey
- 200 ml coarse salt
- 375 ml sugar
- 1 tbsp black peppercorn – whole
- 2 tbsp coriander – whole
- 1 each carrot – diced
- 2 each celery – diced
- 1 each onion – diced
- Bunch rosemary, thyme, bay leaf
- Bring water, whisky, salt and sugar to boil.
- Take off the heat and add the remaining ingredients. Steep until cool, approximately 45 minutes to 1 hour.
- Place turkey in brine and brine for 24 hours.
- Preheat the oven to 375 degrees.
- Remove turkey from brine.
- Heat a large roasting pan on the stove top with 3 Tbsp olive oil. Sear the top side of the turkey breast.
- Remove pan from stove top and place in oven.
- Half way through cooking, about 30 minutes, take 2 cups of the reserved whiskey brine and baste top of turkey.
- As the turkey cooks, continually baste it with the reserved liquid in the bottom of the pan.
- When the turkey reaches 160 degrees, approximately 1 hour to 1½ hours, remove from oven. Cover turkey with aluminum foil and allow to rest for 30 minutes. Slice and fan on a serving platter.
Pancetta Brussel Sprouts
- 2 lb brussels sprouts – stems trimmed, halved
- 2 tbsp butter
- 1 tbsp shallots – minced
- 250 ml honey
- 10 oz pancetta – diced
- 1 tbsp sugar
- Salt and pepper to taste
- Heat a large pot with salted water. Blanch brussel sprouts for 5 minutes and drain.
- Heat a large pan with butter. Add shallots and sauté for 2-3 minutes.
- Add brussel sprouts and cook for 2-3 minutes. Add pancetta and continue cooking for 2-3 minutes.
- Add honey and sugar. Turn heat down and allow sprouts to naturally caramelize from the honey and sugar. Season with salt and pepper.
Cranberry Port Wine Jus
- 4 cups cranberries – whole, fresh or frozen
- 250 ml orange juice – fresh
- 250 ml port wine
- 60 ml honey
- 2 each star anise
- 2 each cinnamon sticks
- 1 tsp lemon juice
- Fine sea salt and freshly ground pepper
- Bring first 6 ingredients (cranberries through to cinnamon sticks) to a boil in a pot. Simmer cranberries until they are soft, but whole, approximately 20 minutes. Do not over cook.
- Remove cranberries, star anise and cinnamon sticks. Reserve cranberries.
- Reduce liquid by half. Add lemon juice and season with salt and pepper.
- To serve: Return cranberries to sauce and stir together.
HAVE A GREAT THANKSGIVING WEEKEND!