Tis the season for tryptophan advocates and chore ignorers alike to embrace the savoury, juicy tasty of turkey! My family thrives on the classic roast; butter, sage and stuffing in the rear. Recently, we tossed the bird upside down in a pressure cooker and let me tell you, that was an experience to remember! Typical Sarah, I like to pick up a nice cut of turkey breast and practice whenever I can. To start the week off on the right foot, I tossed together a clean classic Sunday Dinner. Get ready, it’s a good one
What You Need
Sweet and Spicy Glazed Turkey Breast
1 turkey breast, thawed or fresh
1/2 c organic maple syrup
1 tbsp paprika
1 tbsp dried chili flakes
1 tbsp fresh ground pepper
Preheat oven to 375. In a glass pan, baste the bird with a light layer of coconut oil and some fresh ground pepper. With a brush, cover the morsel with about a third of your maple glaze. Pop in the oven, set your time for 20 minutes. I did 3 rounds of 20, each time basting with the glaze. As the dish cooks, the syrup will caramelize in the dish – using the brush, smooth the extra sauce onto the turkey. Cook until the outside is golden and close to the bone is no longer pink – for most pieces about an hour. Low and slow, people.
But while your bird is baking – you’ve got something else to do!
What You Need
Sweet Potato Hash
2 medium sweet potatoes
1 tbsp coconut oil
Salt & pepper to taste
In a large pot, bring water to a boil with a dash of salt. Peel and cut your sweet P’s into medallions, then quarter – perfect bite sized pieces. Toss the gems in and let boil until tender. In a pan over medium heat, warm up your coconut oil. Strain your tender pieces and toss them in the heated pan and season with salt and pepper to your liking. I like getting a bit of colour on them. Feel free to toss some onions in prior to the potato!
What You Need
1 handful of spinach
3 stalks celery, chopped
2 stalks cauliflower
Chop all these fresh vegs and toss them in a bowl. Add a splash of your favourite dressing and enjoy. What’s your favourite salad topping? I’m consistently impartial to anything balsamic, be in a bottled dressing or my own vinaigrette concoction. I also love sundried tomatoes, and anything of the sorts. Sunflower seeds are a great addition to any salad. Sometimes, I get a little wild and toss in some dried cranberries to my balsamic topped salads.
I was so happy with how the turkey turned out. It was tender, but so perfectly glazed. The trick is to really reuse that golden glazed that’s caramelized in the pan and bring it back on to the turkey. It helps bronze up the skin and really adds a sharp taste. You can substitute the chili flakes for cayenne if you wish. I like the flakes because not every bite is spicy – it’s sort of a surprise. I can’t wait to share this dish with my family this holiday season! How do you like to cook up your festive birds? Do you do any alternatives to turkey?