Sunday, November 23, 2014

Preparing for Thanksgiving


Busy, Busy Busy!!!!!!  Stress,    weary, stress!  But  I am  taking a hiatus  from  stuff for a day or so,   to catch my breath!  But  even though it was  extremely taxing  this year, for reasons I  wont  go into...  suffice it to say, the enemy  is  very busy  trying to stop the move of God in the world.  Friday we  set up the  Family Life Center of our church with  bags of  Thanksgiving   groceries  that  our  gracious  brothers and sisters  have provided this month..,    Then Saturday morning    the Benevolent committee met at the grocer   and  purchased  a $ 1000.00  worth of turkeys, pies and rolls.  A Sunday school class  provided the  61  5 pound bags of potatoes, and from 10 til noon, Saturday, we provided  Thanksgiving  supplies  for over 60  families  who either came in to receive  the   items, or  had them personally delivered to their residences.  It is so wonderful  to see and feel the    love and mercy that  transpires  when  you  know you  are  helping the needy who appreciate  it so much...  and  you so desperately  wish that they see Christ  in the hugs and smiles you  share.  Today  I have been resting in the Lord,  preparing for  another   loaded week  of  meetings and  choir practices....  but I did  enjoy  perusing the  ideas for  Thanksgiving  preparations and found this great recipe for  roasting a juicy  and succulent  turkey breast  in Food.com..

Moist and Tender Turkey Breast




  • Prep Time: 10 mins
  • Total Time: 3 hrs 10 mins
  • Serves: 12, Yield: 1 turkey

Ingredients

    • 1 (5 -20 lb) fresh or frozen turkey breast (thawed) or 1 (5 -20 lb) turkey
    • 1/4 cup butter, melted
    • 12 ounces chicken broth or 12 ounces beer or 12 ounces white wine
    • 1 -2 tablespoon mayonnaise

Directions

  1. Place turkey or turkey breast in a roasting pan.
  2. (I use a foil-lined 13x9-inch pan) Combine melted butter and chicken broth.
  3. Pour over turkey.
  4. Rub mayonnaise all over turkey's exterior.
  5. Salt lightly if desired.
  6. Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin).
  7. Remove from oven and let sit for about 30 minutes before slicing.
  8. Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.

No comments:

Post a Comment

Your comments are a huge blessing and encouragement to me~