Welcome to our pages dear friends and readers! Thank you our followers from the US, Canada, Bosnia & Herzegovina, Vietnam, the UK, Argentina, n Saudi Arabia 😉
My dear 1Zumba friend, you’re missing the point. For some reason, you’re repeating what someone else is saying without even thinking about it. Never allow a brain wash, only a massage is ok, haha! 😎
Seriously, some of the people around you say foolish things, so dumb and when you repeat it, others feel you are not acting like yourself.
One of them told me that she expected you to change the subject, or re-direct the attention to more fruitful topics. Or may be you need to make some money, out of selling things, that can give you a good return. 💡
“Enough wasting your precious time”, that was what my daughter told me, when I was explaining a computer matter for a neighbor. When I asked her why she told me that she had a good reason: the guy didn’t understand a lot of English. Good point 😳
Now back to our serious talk, we’re having a great recipe for our coming Turkey Day “Thanksgiving” which is gonna be here very soon. The great about this recipe is that, it takes only one hour to be all ready to eat, which is absolutely awesome in comparison to other given turkey recipes.
Roasted Turkey Breast & Gravy
Total Time: 1 hr 5 min
Prep: 10 min
Cook: 50-55 min
Yield: 8 servings
- 1 small (golf-ball sized) onion
- peeled and coarsely chopped
- 1 lemon
- scrubbed clean 12 fresh sage leaves
- Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
- 3 tablespoons extra-virgin olive oil, plus more for oiling pan
- 1 teaspoon salt, plus more as needed
- 6 fresh bay leaves
- 4 tablespoons butter
- 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
- Freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1/4 cup apple or regular brandy (recommended: Calvados)
- 2 to 3 cups apple cider
- Salt and pepper
Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith.
Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket.
Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.)
Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
Put the roasting pan over the burner on medium heat.
Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes.
Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
Slice the turkey breast on the diagonal, and serve with warm gravy.
Oh! Wow! Great to have everything ready in just one single hour. Can you believe it. Things are getting faster day after day. 🙄
As for the fastest train in the world, it is said to be Japanese. Japan’s new maglev bullet train is now the fastest in the world. Japan Railways’ latest mag-lev bullet train just broke its own record as the fastest train in the world. The bullet train travelled at 603 kph (374 mph), blowing through last week’s top speed of 590 kph (366 mph).
For now, we will say “Good Bye” until we come back to you in few moments. Until then, re-check on our posts. You’ll find some of them not completely read yet. Work on it, to find your word, the word which will open Sesame for you. ❤
So what do we have here then? Oh! You’re missing the point again 1Zumba 😯