5-HERB ROASTED TURKEY BREAST WITH ROASTED PEPPER RELISH You may also use fresh herbs with this recipe; simply double the amounts. Because the breast is boneless, the tur- key breast will serve more people than a whole turkey of equal weight and cook more quickly, too. Pepper relish: 2 red bell peppers 2 yellow bell peppers 2 green bell peppers 1 cup minced red or Bermuda onion 1 /4 cup balsamic vinegar 2 Tbsp. olive oil salt and pepper to taste Turkey breast: 1 5- to 6-lb. turkey breast, skin on, bones removed and flattened 2 Tbsp. extra-virgin olive oil 1 Tbsp. dried parsley flakes 1 tsp. dried rubbed sage 1 tsp. dried rosemary 1 tsp. thyme 1 tsp. dried tarragon kosher salt and pepper to taste Make the relish: Place bell peppers in the top third of the oven with a baking sheet situated on the rack just below to catch juices. Broil the peppers, turning occasionally with tongs, EASY SAVORY TURKEY IN A BAG 1 whole turkey (12 lbs. and up), thawed if frozen olive oil 2 tsp. granulated garlic kosher salt and pepper to taste 'A cup flour 6 stalks celery, halved 2 large onions, peeled and cut into chunks 1 Golden Delicious apple, cut into wedges 2 sprigs fresh rosemary paprika for garnish Preheat oven to 350 degrees. Place the oven rack on the lowest level (remove GRILLED TURKEY BREAST WITH LEMON, HERBS AND GARLIC 1 4- to 5-lb. boneless turkey breast Herb rub: 3 Tbsp. olive oil 1 tsp. minced garlic 3 Tbsp. chopped fresh thyme leaves 3 Tbsp. chopped fresh dill 3 Tbsp. chopped fresh mint leaves 1 /4 cup fresh chopped parsley grated peel of 1 lemon kosher salt and pepper to taste juice of 1 lemon Combine all rub ingredients in a small bowl, and stir well. Set aside. Place the turkey breast in a large baking or mari- nating dish. Using your hands to spread until charred on all sides (the skin should turn black). Alternately, you may grill the peppers. Place the peppers in a paper or plastic bag, or wrap in foil until cool (about 15-20 minutes). Use your hands to remove the skin, stem and seeds from the peppers (you may rinse them briefly under cold water if desired). Chop the pepper, and combine with remaining relish ingredients in a medium bowl. Stir well, and adjust seasoning to taste. Cover, and chill until ready to use, up to 2 days. Make the turkey breast: Preheat oven to 375 degrees. Spray a baking pan or a disposable aluminum pan with nonstick cooking spray. Rub the turkey breast well with the oil. Combine the parsley, sage, rosemary, thyme and tarragon in a small bowl, and stir to mix. Use your hand to rub this mixture over all sides of the turkey breast. Season to taste with salt and pepper. Place the turkey breast (lobes and skin side up) in the prepared pan. Roast, uncovered, for 30 to 45 minutes. (A thermometer inserted into thickest part of the breast should register 160 degrees; the turkey will cook more as it cools.) Allow the turkey to rest for 10 minutes before thinly slicing against the grain and serving with pan juices drizzled over and the relish on the side. Makes 8 or more servings. other racks from oven). Rinse turkey; remove neck and giblets, and discard. Rub with olive oil, sprinkle with gar- lic and then salt and pepper to taste. Sprinkle the bottom of a large turkey- size oven bag with flour. Place the turkey, celery, onions, apple and rosemary in the bag. Seal bag, and poke several holes in it with a fork. Cook 3 to 3 1/2 hours (more if turkey is large), or until internal tem- perature of the thigh meat reaches 165- 170 degrees (the turkey will continue to cook as it cools). Let stand in the bag for 20 minutes more before removing to a serving platter. Drizzle the juices over the turkey (or make gravy; see Orange and Honey Glazed Turkey), and sprinkle with paprika. Serves about 8. the rub over the turkey breast on all sides. Cover with plastic wrap, and chill for 2 hours or up to one day. Remove from refrigerator one hour before grilling. Preheat grill to medium. Place tur- key breast on the grill, and grill for about 15 minutes per pound, turning every half hour or so. The turkey is done when an instant-read thermom- eter inserted into the thickest part reads 160 degrees (the turkey will cook more as it cools). Let stand 10 minutes before carving. Alternatively, roast turkey in a roasting pan in a 350-degree oven for 30-45 minutes or until a thermometer inserted into thickest part of the breast registers 160 degrees. Makes 8 or more servings. 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Expires 11/30/11 mamma assaaaamtaa L'3 m= ea ra er, Ent mmo a mem Alt Mon-Thurs:4pm-lOpm • Fri:11am-11pm Sat:4pm-11pm • Sun: 4pm-9pm +fri/P., Banquets Weddings OPEN 7 DAYS A WEEK! (248) 538-8954 1 1 33210 W. 14 Mile Rd In Simsbury Plaza, just east of Farmington Rd. West Bloomfield 'Me" bosedt— cerze,e, Bar/Bat Mitzvahs Showers Reunions Anniversaries Birthdays WE CATER AT MOST SYNAGOGUES, TEMPLES, HOTELS AND THE HALLS OF YOUR C ICE 44epuic&I JEWEL CUISINE CLASSIC CUISINE Approved by Council of Orthodox Rabbis KOSHER CATERERS PHILIP TEE, food & Beverage Director 148-661-4050 farmington Hills SUPPORT OUR COMMUNITY, SHOP WITH OUR ADVERTISERS! Mention that you saw them in the JN! Visit JNonline.us All recipes @ Annabel Cohen 2011; annabelonthemenu@gmail.com . November 3 - 2011 49