Thursday, November 20, 2014

Super Moist Roast Turkey Breast

Seasoned with garlic, celery salt, thyme, basil and onion, this turkey is packed with flavor perfect for Thanksgiving dinner!




It's one week before Thanksgiving - do you know where your turkey is?? Haha, just kidding.

I've actually only cooked a large turkey once. I used a brine recipe I found online. If you've never brined a turkey before, you actually make essentially a giant herbed marinade for the turkey. Turkeys are BIG though - so I actually cleaned out the bottom drawer in my fridge, placed the turkey and brine in a large plastic bag, and let the turkey get comfy in there for a LONG while.

It actually did this three years ago on Halloween. I had my mom and dad come over and see us off with Silas trick or treating. This blog was just a baby back then - as was Wesley! But I wanted to try it and possibly share it with you all.

Don't go searching, there's no turkey brining recipe on here. I guess you can assume what I thought of that turkey.

Blech. 

Ok, well maybe it was edible, but not much more than that. It was super dry and I know I had followed all the directions. From that time forward, I left the turkey making to my mom.

This year though I felt like I OWED it to you all amazing readers to bring you a Crockpot turkey recipe. I gathered the herbs that I wanted to use. Went and plopped the turkey in the slow cooker. Even sprinkled it with some of the herbs... and that's when I noticed something.

The bird was too big.

So I guess he wasn't meant to be slow cooked! No matter though - this turkey is amazingly flavorful and moist. It's a wonderful recipe for a smaller gathering - or double the spice mixture for a full turkey. I will say, my husband really does not like turkey, and he willingly gobbled this one up.

See what I did there. ;)


Super Moist Roast Turkey Breast

5 - 10 pound bone in turkey breast (buy the one with the pop up thingy, it's worth the extra few dollars :)
2 packets onion soup mix
2 tablespoons garlic powder
1 tablespoon celery salt
1 tablespoon dried thyme
1 tablespoon dried basil
32 oz (one carton) chicken broth


Be sure the turkey breast is thawed completely before cooking. Place turkey breast into roasting pan and sprinkle both onion soup mixes over the skin. In a small bowl, stir together the remaining spices. Sprinkle those on as well, rubbing them into the sides as needed. Pour 1 cup chicken broth into the bottom of the roasting pan. Bake at 350 degrees for anywhere from 1 1/2 hours to 3 hours (or more) depending on the size of your turkey - consult the instructions on your turkey for specifics, but usually 15 - 20 minutes per pound. About 45 minutes into cooking, pour another cup of chicken broth over the top of the turkey. Repeat again after another 45 minutes, and then using the liquid at the bottom to baste over the top of the turkey every 30 minutes after that - until the turkey is done and the pop up thingy has... popped up! Remove from the oven and cover the turkey with foil. Allow it to rest for 15 minutes before slicing. I like to slice the turkey and then allow the slices to sit in the bottom of the pan soaking up all the juices until everyone's ready to eat.





We actually both commented that this was one of the best turkeys we had ever had! Made excellent sandwiches the next day, too. 


Here are some of my favorite Thanksgiving side dish recipes:


Cheesy Cauliflower Casserole




Layered Sweet Potato Casserole




Loaded Mashed Potato Casserole




Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!

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Wednesday, November 19, 2014

Show & Share Wednesday #102

This picture pretty much sums up my week thus far:





The schedule is busy and sometimes all I want to do is curl up with my munchkins and watch Elf for the 43rd time. So then, let's take a look at the features from last week's party:


Sweet Potato Casserole - My Kitchen Craze







Butterscotch Kit Kat Brownies - Table for 7







Turkey Legs and Acorns - Amy's Cooking Adventures







Apple Spice Waffles with Spiced Applesauce - Annie's Noms







Show & Share link party rules:

  • Link up your newest recipe, diy project, kid activity, anything you are proud of and want to share. Please, no more than THREE links per blog.
  • While I love Etsy shops and giveaways, they are not in the spirit of this party.
  • I reserve the right to remove any link that is not family friendly.
  • Grab a button below to display on your post or provide a text link back either in the post or on your link party page.
  • Some link-ups will be featured on Mostly Homemade Mom's Facebook and Twitter, so make sure you follow both. Check back next week to see who gets featured!



Grab button for Semi Homemade Mom


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Cranberry Pecan Pie Sugar Cookie Cups with Salted Caramel Tea

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

Refrigerated sugar cookie crust, pressed into mini muffin tins, with pecan pie filling and topped with dried cranberries. The perfect holiday tea cookie to serve and give! 
#AmericasTea #CollectiveBias




We're getting into the colder months, bitter cold actually, where colds and flues are rampant. Paul and I both had pretty nasty head colds, and then Silas and Wesley both caught Croup. THAT was real fun, let me tell you. Listening to your child cough and almost gasp for breath, all while sobbing because their throat is on fire. They're still too young to take medication for coughs and sore throats, but I know from experience, those things only mask symptoms and just generally make me tired. There are very few things that make me feel more human when I'm sick than a hot cup of tea!





The warm steam through your airways and the clean taste of tea on your throat - makes me even right now say, "AAhhh." While we all now have our flu vaccines, I can imagine all the germs my two little boogers will be bringing home with them this winter. I plan on being stocked with some of the delightful seasonal flavored teas from Bigelow ready for Paul and I the next time we come down with something.





I have to say though, when I tried this Salted Caramel tea from Bigelow, I remember thinking, "I SO need to drink more tea!" This seasonal flavor is absolutely delicious! The flavor is just enough that it pairs wonderfully with these sweet Cranberry Pecan Pie Sugar Cookie Cups. Speaking of those cookie cups, if you're looking for an over-the-top addition to your gift giving cookie trays, no need to look any further! These little guys were simple to make, and they are amazing. Once you let them cool completely, they are stackable - which is perfect for packaging.


Cranberry Pecan Sugar Cookie Cups

1 roll refrigerated sugar cookie dough
2 tablespoons flour
2/3 cup brown sugar
1 tablespoon melted butter
1 egg
1/2 cup pecan pieces
1 cup dried cranberries

Place sugar cookie dough in a large mixing bowl and break up with your fingers. Add flour and knead with your hands until well combined in with the dough. Break up the dough evenly among 30 greased miniature muffin cups, pressing dough into bottom and up side of each cup. Pre-bake cookie cups at 350 degrees for 6 - 8 minutes or until light brown on the edges. In another mixing bowl, beat together brown sugar, melted butter, and egg until smooth. Stir in pecan pieces. Fill each pre-baked sugar cookie cup with about 1 teaspoon of filling. Sprinkle the tops with 3 or 4 dried cranberries. Return to oven and finish baking another 8 - 12 minutes or until the edges are browned and the filling has caramelized (it will harden more as they cool). Cool completely before serving or packaging in a gift.





Oh I can't describe to you how perfectly these little cookie cups pair with Bigelow's Salted Caramel Tea! And if you're planning a Thanksgiving or Christmas get together - these tea bags come in adorable little envelopes with a leaf pattern which is so festive to set out next to your hot drink station!





I found this amazing seasonal flavor at my local Walmart, and I'm more than excited to support a company that is 100 % American made and owned by an American family. Bigelow's Charleston tea plantation is actually the largest working tea garden in America, so they know what they're doing when it comes to tea! If you are local or on vacation, it's actually opened to weddings, tours, and music festivals - on my bucket list for sure. Bigelow has sent almost 4 million tea bags to troops overseas with their Tea for Troops program as well! Be sure to print a coupon for $.55 off your next trip to pick up some Bigelow tea. Follow Bigelow on Facebook and Twitter for great tea updates and ideas!


Visit Bigelow's Pinterest board for more tea inspiration:




Here are some more of my favorite cookie recipes:


Oatmeal Butterscotch Spice Cookies




Sparkly Gingersnaps




Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

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