Fresh Approach Cooking

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I am here to remind you that a rolled-stuffed-sliced turkey breast is simple to make and takes so much less space in your refrigerator than a whole fowl. Brilliant. And when you see how easy (and by "easy" I mean, not particularly helpful unless you already know how to use butchers twine. I thought about trying to explain how...I just, am too hung over to try to string too many words together right now, and in a bit of a pinch for time. Oh and by the way? If you are going to see Beowulf in IMAX 3D? Don't have a few margaritas first, and for sure, don't get seats too close to the screen. Trust me.) the recipe below is, you will wonder what you have been thinking all these years with that ginourmous bird. And all that delicious dark meat.



Or, you can think of this as a revelation. You can make it in advance and offer it in addition to the whole roast. More meat for the pickin'. Clever, right? (And to my international readers...sorry this post is so US-centric. And to my vegan readers...well, just sorry.)

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Don't like Brussels sprouts? There is a snippet of DNA that gives some people the ability to taste a compound that makes many vegetables taste bitter. And they are different than those who are blind to bitter taste — who actually like brussels sprouts — by a single spelling change in our four-letter genetic alphabet: somewhere on human chromosome 7, the former have a G where the later have have a C. - NY Times.com

Here is a recipe that actually explains how to do all this.

Labels: Entree, Turkey