Turkey Breast Southwest Style

If you think the recent election showed how petty politics can be, believe me, the squabbles over nonsense are nothing new. Take Thanksgiving. In 1939, it was on the last Thursday in November. But retailers wanted to have more days for Christmas shopping so they convinced president FDR to change the date to the 4th Thursday. Republicans refused to comply with a Democratic president's plan! GOP states continued to celebrate on the last Thursday and for years there were two Thanksgivings!

Even after a joint resolution of Congress, some states refused to comply. It wasn't until 1957 that every state celebrated on the 4th Thursday. The last holdout was Texas.

Mmmmm.

I am happy to celebrate this coming Thanksgiving with everyone else on the 28th, the 4th Thursday. So, with a wink and a nod to Texas, here's a recipe for Southwest style turkey breast for those who don't want to roast a whole turkey on Thanksgiving or any other time. (If you do, double the seasonings and juice).

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Turkey Breast, Southwest Style

1 half turkey breast about 3 pounds

3 tablespoons olive oil

2 cloves garlic, mashed

2 teaspoons chopped fresh oregano

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 cup apricot or orange juice

salt if desired

Preheat the oven to 400 degrees. Rinse and dry the turkey and place it skin side up in a roasting pan. Combine the olive oil, garlic, oregano, chili powder, cumin, and cayenne pepper and brush the turkey with this mixture. Sprinkle with salt if desired. Place the turkey in the oven and immediately reduce the heat to 350 degrees. Roast for 20 minutes. Pour the juice over the turkey. Roast for another 40-65 minutes, basting occasionally, or until a meat thermometer stuck into the thickest part of the breast reads 160 degrees. Remove the turkey from the oven and let rest for about 15 minutes before carving.

Makes 4 servings.

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Roasted Turkey Breast with Pineapple, Balsamic Vinegar and Sweet White Wine

Don't want to make a whole turkey?

Fortunately these days you can have it your way. Breast. Drumsticks. Whatever! Every part is sold separately. I always buy extra wings and necks when the whole gang is over.

I made this recipe using 3-pound half breast that was enough for 6 people.

The seasonings and liquids will also work with a large or two medium thighs or drumsticks or 4 wings. Double the ingredients for a whole breast. I’ve doubled this recipe when I roast a whole bird. 

Roasted Turkey Half Breast with Pineapple, Balsamic Vinegar and Wine

• 1 small pineapple

• 1/2 turkey breast, about 3-4 pounds

• 2 tablespoons olive oil

• 1 clove garlic, finely chopped

• 1 tablespoon finely chopped fresh ginger

• 1-1/2 teaspoons chopped fresh thyme leaves

• salt and freshly ground black pepper to taste

• 1/2 cup sweet white wine

• 2 tablespoons Balsamic vinegar

• 1 tablespoon honey

Preheat the oven to 400°F. Cut out the pineapple flesh and chop it into bite-size pieces. Place the chunks in a roasting pan. Place the turkey breast skin-side up on top of the pineapple chunks and brush the surface with olive oil. Sprinkle with the garlic, ginger, thyme, salt and pepper to taste. Place the turkey in the oven and reduce the heat to 350 degrees. Roast for 25 minutes. Mix the wine, Balsamic vinegar and honey and pour it over the turkey. Continue to roast for 40-60 minutes or until a meat thermometer placed in the thickest part of the breast measures 160 degrees, basting occasionally with the pan juices. Remove the turkey from the oven and let rest for about 15 minutes before carving. Serve with the pineapple and pan fluids.

Makes 6 servings.

Roasting a turkey half breast

Suppose you're not roasting a whole turkey for Thanksgiving?

For example, your family just likes white meat. Or dark.

A whole turkey does look festive. And is traditional.

Still, if you don't like one part or another, just cook the part you like.

Fortunately for me, my Thanksgiving gang likes every part of the turkey. But when it's just Ed and me, or when I have Eileen and Jeff over for dinner, it's breast-only.

So, if you'll be cooking turkey breast for Thanksgiving or some other time, here's one of my easy, go-to recipes.

Roasted Turkey Half Breast with Sweet White Wine

• half turkey breast, about 4 pounds

• 1 tablespoon olive oil

• 1-½ tablespoons chopped fresh ginger

• 1 large clove garlic, finely chopped

• 1 teaspoon fresh thyme leaves (or use 1/2 teaspoon dried)

• salt and freshly ground black pepper to taste

• 1-½ cups sweet white wine such as Riesling

Preheat the oven to 425 degrees. Rinse and dry the turkey breast and place it skin side up in a roasting pan. Brush the skin with the olive oil. Scatter the ginger, garlic and thyme over the breast. Sprinkle with salt and pepper. Reduce the heat to 325 degrees. Place the turkey in the oven. Roast for 30 minutes. Pour the wine over the turkey. Continue to roast for another 40-50 minutes, basting occasionally, or until a meat thermometer placed in the thickest part of the breast measures 160°F. Remove the turkey from the oven and let rest for about 15 minutes before carving. Serve with pan fluids.

Makes 6 servings.