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November 19, 2006

Comments

Sissy Willis

The pleasure was all ours. :-)

Teresa

Oh good you got pictures up! It was wonderful to see you again. An excellent time. I gave lots of kudos to our non-blogging spouses that put up with us and our free flowing conversation. *grin*

Gayle Miller

Just an fyi to all y'all! I don't exactly know what came over me yesterday morning but I ended up buying a turkey breast - and then cooking it. I "brined" it for 2 hours or so (1 cup kosher salt in one inch water, brought to a boil, stirred thoroughly and then add the turkey breast and enough COLD water to cover, plus 2 lemons juiced and floated in the brine.

When ready to put into the oven, drain off all the brine thoroughly. Put the turkey breast on a rack in a roasting pan (with some of the lemon tucked up in the cavity) and lightly grease the breast and all exposed parts. Then pour low sodium chicken stock over the birdie. Then pepper the breast thoroughlyl but NO ADDITIONAL salt because of the brine. Put it into 350 degree oven for 1 hour to 1-1/2 hours, basting with chicken stock periodically.

Unbelievably juicy and delicious. Make the gravy from the drippings - I browned portobello slices for about 5-10 minutes in the drippings, added more chicken stock to deglaze and then added Wondra flour until I got a nice thick gravy. The gravy will be a nice rich brown.

miss kelly

Yowza, that sounds fantastic! Love the heafty flavor of portobellos. Thanks Gayle!

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