Nancy Young wrote:

> Karen AKA KajiKit wrote:
>
>>Help! It's my first thanksgiving in the USA and I have no idea
>>whatsoever about what's required. I'd hoped that we'd be invited to a
>>'proper' thanksgiving someplace else but none of his family came up to
>>bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
>>breast (the smallest they had in the store), some potatoes and a sweet
>>potato to roast. What else do we need? In Australia turkey is a
>>christmas dish, but I've never been the one to do the cooking - my
>>uncle or my mother has! How do I roast the beast without ruining it?
>>
>>What else do I need to buy at the market tonight to make this a
>>'proper' thanksgiving dinner?
>
>
> That is the cutest story I've heard in a long time. Okay, it's hard
> to envision Thanksgiving without cranberry sauce, some nice green
> vegetable, pumpkin pie, and *most* important ... STUFFING.
> Okay, in your case, dressing. Me, I'm having sausage stuffing, but
> there are so many recipes for stuffing, and I don't know what you
> like, it's your decision.
>
> I hope someone will help you with cooking the turkey breast, I won't
> as I've never made one. Whatever you do, don't dry it out, and I
> forgot, you need gravy!
>
> Good luck! nancy

I usually do a whole stuffed bird but for a breast I'd probably
preheat the oven to 350dF. Then create a pocket with my fingers
between the skin and breast and rub some sage and savory flavored
butter in the pocket. Pat the outside dry with paper towels. Season
the outside with salt, pepper, and a little more sage and savory.
Place it on a rack in a shallow roasting pan and bake it uncovered for
around 2.5-3 hours until it reads between 165-170 dF with an instant
read thermometer in the thick portion of the breast. Then let it rest
outside the oven for 10-15 minutes. Make sure that as with most things
that you slice it against the grain.

There are a multitude of things served as side dishes but for me
mashed potatoes and gravy are necessities. As I said, I stuff the bird
we have that as well. Nancy likes rutabaga (sp?) <blech> but I make it
'cause she and her family like it. Usually have creamed pearl onions,
corn, and fresh cranberry sauce. That canned stuff is nasty as far as
I'm concerned but YMMV.

For dessert we usually have pumpkin pie with fresh whipped cream.
Nancy's Mother brings a mincemeat pie <again, BLECH>. I use the excuse
that I don't know how to make it. Truth be known, I don't care how to
make it and have even less desire to eat the stuff! ;-)

A lot of people have this green bean casserole with Cambells Cream of
Mushroom soup and Frenchs dried onion rings on top and baked in the
oven but we don't.

Bottom line, there's really no firm rules. Have what you like. The
whole idea is to share a nice meal with family, friends, or preferably
both.

Good luck and above all else have a great day.


--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"