This time of year office talk inevitably turns to what everybody is doing for Thanksgiving and more importantly what they will be eating. One co-worker mentioned that she really doesn’t eat much turkey throughout the year, while another mentioned that he uses it in some form a couple of times a week. Still another co-worker talked about how juicy her turkey burgers were.
Naturally all this turkey talk had me craving turkey well before the big day. It also made me think about how often I eat turkey. (not that much actually) At this point I couldn’t wait till the holiday to have some turkey – I needed to satisfy my craving soon with a little “pre-game” turkey dinner.
I found a turkey breast that was reasonably sized ( there is only 2 in my house after all) and some beautiful veggies at the local public market.
I roasted them at the same time but in different pans. The veggies were spread on a sheet pan with parchment, coated in olive oil, salt, pepper and ground cumin.
The turkey breast was massaged with butter and sprinkled with salt, pepper, dried rosemary and poultry seasoning. The turkey breast sat atop a bed of diced onion, celery and apple. The turkey juices, melted butter and soft veggies makes a wonderful chunky sauce to serve alongside.
The turkey breast, once cooled, can be sliced thin to make the most wonderful turkey sandwiches!