4 minutes ago
Wednesday, April 15, 2009
It's officially spring, and while doing a spring cleaning in my garage freezer, I found a frozen Empire kosher turkey breast with the skin and bone in (the only way to buy a turkey breast) tucked way in the back with the frozen puff pastry cups and the hard as a rock bagels that are probably 2 years old.
The sell date was November 30, 2008! Eeeek. I guess I bought an extra one for Thanksgiving and never used it.
Can you use frozen poultry if it's been frozen for 4 months?
I googled it and the answer was YES. 6 months, then throw it away.
So, a turkey it was.
If you haven't made my recipe for Herb Roasted Turkey Breast yet, please do so before the warm weather arrives. It is so good, never dry and great for sandwiches for the next few days. It makes its own rich gravy so you don't have to do much work at all (& no cleaning naked turkeys for those of you who hate the neck, giblets, and other disgusting parts, which I love).
I served Brussels sprouts, sliced and fried up with pancetta and shallots in olive oil and those famous crash potatoes that have the whole world making them for dinner (don't press down on the potatoes so hard!).
This will be my last turkey for a while, probably until fall.
So, gobble, gobble.