Roasted Turkey Breast with Mashed Sweet Potatoes, Simple Pan Gravy

and Brussels Sprout Quinoa with Pomegranate and Pecan

Easy Roasted Turkey Breast

1 3 to4 pound free-range turkey breast

2 tablespoons garlic salt

2 tablespoons onion salt

2 tablespoons dried sage

1 tablespoons finely cracked pepper

1 tablespoon celery seeds

Mix all seasonings together and dry rub into turkey. If you can reach under the skin, rub there too. Heat a seasoned cast iron skillet in oven until hot. Remove from oven and place turkey breast in pan, skin side up. Place in 500 degree oven for 15 minutes, then reduce oven to 325 for 45 minutes. At this point, start checking the temperature and remove from oven when thermometer reaches 160 degrees. Let rest for a few minutes before you remove from the pan. Reserve juices to make gravy. Let turkey rest for at least 10 minutes before slicing.


Old School Pan Gravy

4 tablespoons butter

2 tablespoons flour

Sea salt and pepper

Return pan to medium heat and deglaze with 1/4 cup of water from your sweet potato pot (see next recipe), scraping any browned bits off the bottom of the pan. After liquid is almost absorbed, add 2 tablespoons butter and 2 tablespoons flour to the pan, to make a quick roux. Keep stirring, on low heat for 3 to 4 minutes until flour browns. Slowly another cup and a half of water and bring the gravy to a simmer. Whisk away any lumps. Yes, you can strain if you really are concerned. Otherwise, don’t worry! Remove from heat. Whisk in 2 tablespoons of butter, one tablespoon at a time, until incorporated. Taste and adjust seasonings.

Mashed Sweet Potatoes

3 to 4 medium sweet potatoes

1 tablespoon butter

¼ teaspoon sea salt

Peel and dice sweet potatoes. Place in pot with cold water to cover and bring to a boil. Cook until tender. Drain, reserving a bit of boiling water with the potatoes (about 1/5 cup). Mash. Add 1 tablespoon of unsalted butter and ¼ teaspoon of sea salt per potato. Mash.



Pomegranate, Pecan and Brussels Sprout Quinoa

1 cup quinoa

2 cups water or homemade vegetable stock

1 pound Brussels sprouts, trimmed

2 tablespoons coconut oil

1 cup pomegranate arils

¼ cup orange juice

½ cup raw pecan halves, chopped

1 tablespoon good balsamic vinegar

1 teaspoon local honey

½ cup goat cheese, crumbled, optional

local sea salt

cracked black pepper

In a medium-sized saucepan, combine the quinoa and broth or water and bring to a boil. Reduce heat, cover and lightly simmer for 15 minutes or until liquid is nearly absorbed and the quinoa is tender.

Heat a cast iron skillet until hot but not smoking. Add coconut oil and Brussel sprouts. Toss sprouts to coat with oil and continue cooking on medium high heat for about 5 minutes. Move the sprouts around; you do want them to get a bit brown on the edges. Add orange juice to deglaze pan and steam-finish the sprouts. Add pecans and heat for a few more minutes to bring out the oils from the nuts.

In bowl large enough to hold all of your ingredients, create your vinaigrette. Combine balsamic vinegar, honey, a pinch of sea salt and a grind or two of black pepper. Whisk to combine. Add quinoa to vinaigrette and toss. When plating, top quinoa with Brussels sprout mixture, the pomegranate arils and a sprinkle of goat cheese.

Recipe courtesy of Outer Banks Epicurean

(We try to use all organic/natural/real ingredients)

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