November 22nd, 2017

Second Time’s a Charm (Hopefully)

Ina Garten’s roasted turkey roulade

Once again it is the day before Thanksgiving and I am the designated cook. I am a terrible cook (no one will contradict me on this) and yet I always end up shopping for and making Thanksgiving dinner.

A few years ago I was inspired to make Ina Garten’s stuffed turkey breast and made the mistake of buying the largest breast possible (leftovers anyone?). It looked hideous before it was cooked and was borderline inedible when done. Not wanting to cook a full turkey where 50% will go to waste, I have bravely decided to try the above recipe again.

You would think Americans were all serving our last meal ever by the crowd at Whole Foods yesterday. But I made my way and bought a small organic, free-range, boneless (ridiculously expensive) turkey breast. And who knows, I may get it right this time.

Wishing everyone a very happy Thanksgiving!

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  • Ina Garten’s ‘Parties’ cookbook has a simple roast turkey recipe with two sides we adore. She treats it like a roast chicken, no stuffing, just some vegetables in the roasting pan. That said, my husband puts Tom Turkey on the rotisserie – we started doing this the year our kitchen was under construction. Works like a charm! Wishing you and your readers the happiest of Thanksgivings!!

    PaulaNovember 23rd, 2017  2:49 AM

  • Good luck Preston – I think Paula’s suggestion above is a good one – keep it simple. I understand the angst – I love good food and am easily inspired by recipes. But somewhere in the execution, my lack of natural cooking instincts betray me. Practice may eventually make perfect 😉

    Charlotte GoldfarbNovember 23rd, 2017  8:31 AM

  • Stuffed turkey breast is about 100x more trouble than a whole turkey. Get a whole bird then make bone broth it’s so much better.

    MargaretNovember 23rd, 2017  9:12 AM

  • I am a terrible cook too and so I like to keep things as absolutely simple as possible. Hoping that you have great success with this recipe – it looks delicious!

    SusanNovember 23rd, 2017  10:10 AM

  • I did Ina’s stuffed turkey breast a few years ago. It was a little time consuming BUT it was fabulous. We did her balsamic oven roasted brussels sprouts too. There were rave reviews all around the table.
    Enjoy !!

    kathleenNovember 23rd, 2017  10:18 AM

  • Hope that it is a success this time. Every year I make her herb roasted turkey breast – it is so easy and never fails. Happy Thanksgiving to you and all the lovely followers of your blog.

    gpcNovember 23rd, 2017  12:02 PM

  • I, too, get caught up in the “romance” of the recipes and am usually poorly disappointed. Simple is the best! I love Ina’s shredded sautéed brussel sprouts from her Thanksgiving special last year. Along with a green salad, mashed potatoes, gravy, and roasted butternut squash that is my menu. And our guests are welcome to fill in the blanks. Happy Thanksgiving to you, Preston and all of your readers. This blog, along with the helpful comments, is my favorite.

    BarbaraNovember 23rd, 2017  12:48 PM

  • Along with a turkey, too, of course! Sorry–surrounded by grandkids and my grown children I have a difficult time thinking straight! But wouldn’t have it any other way!

    BarbaraNovember 23rd, 2017  12:58 PM

  • Preston, stuffed turkey breast is a lot of work. I highly recommend this easy roast turkey with cider gravy recipe from Bon Appetit (see link below). I have made this at least five times, and am making it again today. You can’t screw it up and there are very few ingredients involved. You probably already have dried sage and butter—so all you will need to buy for this recipe is the turkey, fresh sage, Calvados (apple brandy) and apple cider. I use Kerrygold butter for almost everything now, and in this recipe, it really makes a difference. Also, i substitute corn starch for the flour in the gravy, but if you are not gluten-free, the flour is fine. This recipe is almost fool-proof. The turkey goes in the oven for three hours and needs very little attention. The real work is in making the gravy at the very end and even that’s not hard.

    Laura Zinn FrommNovember 23rd, 2017  1:38 PM

  • Preston,
    The love and attempt will matter to your family. Happy Thanksgiving and I’m going to try all of these suggestions.

    TaunulaNovember 23rd, 2017  3:07 PM

  • Thank you for all of the helpful comments. In the end, I did not stuff the breast, roasted it with veggies and stuffing on the side. It was fine, but on the bone is more tender in my experience and next year I will go the traditional route.
    Hope everyone had a wonderful holiday!

    PrestonNovember 24th, 2017  8:13 AM


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