Thanksgiving comes but once a year - but what if it didn't have to... What if we ate turkey any time we wanted? This dinner is perfect for right now - get your turkey fix before the season gets into full swing and you eat turkey every single dinner for the next thirty days.
I'm serving this for our "Friendsgiving" that I host every year. This year we've added on so many more families I'll probably cook the whole turkey and not just the breast, but it's going to be amazing. If you're interested, I'll post the link for the whole bird in the next few weeks.
This dinner pairs perfectly with DRY Sparkling's Cranberry flavor. Have you tried it? It's sparkly and delicious but nothing AT ALL REMOTELY like sparkling cider. This is lovely and light and not too sweet. You'll love it on it's own - but jazzed up with a little vodka and some frozen cranberries, you've really got a seasonal delight!
with cranberry couscous
Preheat oven to 450 degrees. Soften butter and combine with rosemary, salt, pepper, and Dijon.
Rub butter mixture over the turkey breast.
Sear turkey in a pan, butter side down, until the skin is brown and crispy. Pop turkey into the oven and bake until thermometer reads 160 degrees. Let rest 10 minutes before cutting.
In a stock pan, brown onions in 2 tbs olive oil until soft.
Add 2 cups chicken stock to the onions and bring to a boil. Remove from heat
Stir couscous, cranberries and thyme into the couscous. Cover and let rest five minutes.
When couscous has absorbed all of the liquid, fluff with a fork, toss with olive oil and vinegar. Serve with sliced turkey.
½ cup Butter, room temperature
2 tbs fresh rosemary leaves
4 lb bone in Turkey breast
2 tbs Dijon mustard
1 sliced onion
2 tbs olive oil
2 cups chicken stock
2 cups couscous
1 cup dried cranberries
4 sprigs fresh thyme
¼ cup olive oil
2 tbs champagne vinegar
salt & pepper
sponsored by DRY Sparkling