Thanksgiving 2012 – Bobby Flay Recipes


Might be good.  This just needs sweet potato pie, mac & cheese, greens and those damn delicious buttery rolls I remember from childhood.  Now, to find that roll recipe…


Turkey Breast with roasted lemons, rosemary and garlic, crust the skin in roasting pan on top of the stove, finish in the oven Roasted Turkey Breast and Legs with Roasted Lemons, Rosemary and GarlicServes: 6 to 8 1 18 pound fresh turkey, legs/thigh portions removed and breasts removed and boned to yield 2 halves½ cup chopped rosemary, plus whole sprigs for roasting6 garlic cloves1 ½ cups canola oilSalt and freshly ground black pepper5 fresh lemons, halved2 quarts homemade chicken stock1 large carrot, chopped1 large stock celery, chopped1 medium Spanish onion, choppedParsley sprigs2 bay leaves Roasting the Breast1. Preheat the oven to 350 degrees F. Put the chicken stock in a large saucepan and bring to a simmer over low heat.2. Combine 1 cup of oil, 3 cloves of garlic and the chopped rosemary in a blender with salt and pepper and blend until smooth.   Pour half of the oil over the breasts, cover and marinate for at least an hour and up to 24 hours.   Heat a medium roasting pan over medium-high heat.  Season the breasts with salt and pepper on both sides and sear, skin side down until golden brown and a crust has formed.  Turn over and roast until bottom is gol

via Thanksgiving 2012 – Bobby Flay Recipes.


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