Tuesday, August 18, 2009

Turkey with Mushroom-Tarragon Gravy

A couple of weeks ago, one of the grocery stores had turkey breasts on sale for $0.99/lb, I think. SP decided to check them out. He found one that was labeled $1.98 but did not have a weight on the label. It was bigger then 2 lbs. He bought it - I guess we got lucky and found a mis-marked turkey. We estimate it was a 5-6 lb turkey breast.

In an ongoing effort to try to eat food in the freezer (yes, the refrigerator is still moaning like a monster and no, we haven't found a solution to the small space issue yet and yes, we fear it conking out before we resolve the small space issue) we decided to thaw and cook the turkey last night.

Our oven seems to cook meats like this faster than we expect. We estimated the weight of the turkey and then estimated the cooking time. Our best guess was to cook it at 325 for 1.5-2 hours. Of course we have a meat thermometer, but we were trying to figure out when to put the turkey in the oven so it would be nice and hot and juicy when SP got home from work. Since SP's return home from work time can vary by about a half an hour depending on how busy work is and how horrible traffic is, I debated and debated and finally decided to put it in around 5:30. SP got home around 7 but unfortunately, the turkey was only registering 140 on the thermometer. We wanted it to hit 170, which it finally did around 7:30. Here's some photos of the cooked turkey:While the turkey continued to cook, we ate our tomato-mozzarella salad and croissant. This was more of the 'eat existing food' approach. We had fresh mozzarella leftover from last week's pasta/stuffed banana pepper so I sliced 2 tomatoes, sliced the mozzarella, added some fresh basil from our basil plant, and drizzled it all with balsamic syrup.The croissant - well, we still had 2 in the freezer. We thawed the croissants and split one for dinner. We have one left for later in the week. We each used our half croissant to mop up the balsamic and tomato juices left on our plates. Yum!While the turkey rested, SP made the gravy. This is from a recipe we found in the paperback Costco cookbook. Basically, you take the turkey pan drippings and add cider vinegar, tarragon, and mushrooms to make a gravy. You can add cornstarch to thicken it, but we don't. It's very tasty - the tarragon adds a very nice flavor and we love mushrooms in gravy.For dessert we finished the Kennywood fudge while watching more True Blood. Not too exciting of a dessert, but we decided to try to have small desserts or no dessert this week since we've been eating a lot. Of course, I know there's a container of Starbucks coffee ice cream in the freezer. It was on sale (again) and we had a coupon (again) but I plan to have just one scoop at a time. A small scoop.

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