1 x double turkey breast, on the rib bone (about 4-5 lbs)
fresh limes (2-3)
the spice rub:
1 tspn achiote (ground annato) *
1 tspn ground pasilla**
1/2 tspn cayenne pepper ***
2 tspn salt flakes
the roast vegetables:
1 butternut squash
1 large red onion
1 large brown onion
1 lb tiny new potatoes
the cornbread salad:
1 loaf store bought cornbread (1 lb)
1 red bell pepper
1 cob corn
1 jalapeno pepper
1/2 cup dried cranberries
2 tblspn orange muscat champagne vinegar +
6-8 fistfuls of fresh arugula / mixed greens
1 ripe avocado
1 can black beans
1/4 cup chipotle garlic olive oil++
1/4 cup orange muscat champagne vinegar+
you will need:
time: 30 minutes active
2 hr baking
* sweet paprika
+champagne vinegar with a squeeze of fresh orange juice added
++roast a garlic bulb with the squash and onions and squeeze the roasted flesh into olive oil, add some ground chipotle spice. mix to combine
Buxom Beulah, the
southwestern thanksgiving salad
This is a gob-smackingly simple way to get thanksgiving dinner on the table and still have time and energy left to enjoy the day.
The entire meal comes together in 2 hours. No brining, no basting, no tears. All the frills and none of the fuss.
A hearty dose of southwestern flavour is added with the 3 chili spice rub, the roasted cornbread and jalapenos. The traditionalists will love the zing of cranberries.
But most of all, you will love the ease and simplicity of serving a thanksgiving dinner single platter style.The combination of flavours makes it feel as though you have cooked all the side dishes too (and, in a way, you have!). If one of your guests really feels the need for sweet potatoes covered in marshmallows, then let them bring it themselves (and then push them face down into the dish).
The incidental appearance of a bed of arugula prompts me to file this one under 'salads', but like the '67 hurricane I am naming her for, Buxom Beulah could storm her way into any chapter of the cook book!
take the turkey out of the fridge 30 mins before she needs to go into the oven.
preheat the oven to 400f / 200c
line both the baking dish (it will need sides 2 inches tall) and the baking tray with aluminum foil
pour about 3-4 tblspn olive oil into the baking dish and pop it into the oven to heat
peel the butternut squash. Lop the top and rounded bottom off it and slice the neck in half lengthwise. Slice into 1-inch half moons.
top n' tail the onions, peel the outer skin off them, slice them in half and then slice each half into quarters.
pop the squash moons and the onion wedges into the hot baking dish and douse with a little more olive oil. Put the wire rack over the baking tray and put the whole arrangement back in the oven.
mix all of the spice rub ingredients together.
squeeze the juice from 1 lime over the turkey breast, a little on the underside (rib cage) too. Sprinkle the spice rub all over the turkey breasts and pat it into the skin a little.
place the turkey onto the wire rack, atop the roasting veggies. Roast for 30 minutes.
remove the turkey from the oven, add the potatoes to the baking dish and douse with a little olive oil. Add the turkey and wire rack back on top and douse it with a little oil too. Cover the turkey loosely with foil. Roast a further hour.
place the cranberries into a small bowl and pour the vinegar over them. set aside.
dice the bell pepper, slice the jalapeno into rounds and slice the corn kernals from the cob.
slice the cornbread into 1 inch cubes.
mix the oil, vinegar and juice from 1 lime and whisk to make the dressing.
when the turkey has roasted for 1 1/2 hrs...
remove it from the oven, place it on a white plate and cover snugly with foil. Let it rest for 30 minutes whilst you finish everything else. At some point, check its juices. They will have a pink hue from the spices, but if they are at all bloody, then pop the bird back into the oven. (165f is the safe temp)
pour 2-3 tblspns olive oil onto the foil lined baking tray and pop it into the oven to heat.
raise the oven temperature to 425f / 220c
tumble the cubed corn bread, bell peppers, corn and jalapeno onto the baking tray. drizzle with a little more oil and pour about 2 tblspns salad dressing over the corn bread. Roast alongside the vegetables for 30 minutes.
wash and dry the salad greens, and place onto a large serving platter. Add the drained, rinsed black beans and sliced avocado. Squeeze the juice of 1 lime over everything.
add the cranberries and any liquid to the roasting cornbread for the last 5 minutes of cooking.Whilst you are bending down with your head in the oven, you might as well sprinkle a little salt over the veggies and make sure they are browning nicely.
remove the vegetables and cornbread from the oven, arrange on the serving platter and place the roast turkey breast onto the top.
pour the salad dressing around the turkey.
garnish with red and green chili peppers and escort Beulah to the dining table.
place a carving board at the table and have a sharp carving knife ready. Remove Beulah from atop the salad and place her on the carving board. Holding your carving knife pointed down, slice along through the skin and along the spine. Slice the entire length of one breast and carve it cleanly from the bone. Remove the whole breast and slice it across into medallions. Take care to leave the gorgeous skin on each slice, then place the breast carefully back onto the bird. Leave the second breast intact until people are ready for second helpings. One breast should feed 4-6 people.
You will be able to find these spices in the latin cooking aisle of your supermarket, but failing that, I have listed substitutions for all of the tricky ingredients on the right hand side.
For some sensational desserts, click here (although I really think it is unfair to make you cook everything!)