Posts Tagged ‘Turkey’

A Visit to the Fishers Farm Market

I have high jacked my husbands blog for the day (that is what he gets for letting me set everything up, I know the username and password)!

But I have taken over the blog to chat about our visit to the Fishers Farmers Market this past Saturday.  Johnny and I have far different experiences at Farm Markets – he searches high and low for the best produce, squeezes tomatoes, asks the proper questions about blueberry season, looks for spots on apples, and stands in long lines for the sweetest, tastiest corn in history.  I watch Christopher dance to the live music and pet puppies, I take pictures of flowers and visit the guy selling chocolate (I also happened to find a lady selling cute baby girl headbands – I left her booth with two new things for Baby Girl Buckner).

As Johnny mentioned before, he was cooking a pre-Thanksgiving dinner for me (it turned out so delicious), and he had to find the proper ingredients for an optimum taste experience.  While he went on his search, I took photos:

Pretty pink flowers... I ended up buying the most gorgeous mums for $5!

Don't these colorful pumpkins just scream "FALL is here!"?

Sweet, crisp apples - I am actually eating one as I type...

Christopher's favorite thing about the farm market? PEACHES.

Peppers & onions & cucumbers - Oh my! I think a few of these found their way into the turkey dinner, it was goooood.

If you see this corn truck - hand over all of your money - you won't regret it!

Sadly, the Fishers Market only goes for one more week.  The good news?  You can visit the Carmel Market through Saturday, October 2nd or the Noblesville Market through Saturday, October 30!

Sarah, happily gaining one pound at a time through Johnny’s experimental cooking.


Oven Roasted Turkey Breast

As some of you know, my wife Sarah is currently pregnant and what mama wants….mama gets.  Her favorite meal is Turkey with all the fixings, so that is what I decided to make tonight.  Plus, I needed to perfect my Thanksgiving Turkey, well before Thanksgiving.  For best results for a delicious Oven Roasted Turkey Breast, you are going to need a full day to really do it right.  First off, you need to brine your Turkey in Water, Fruit Juice, lots of Salt, and Sugar making sure that the entire Turkey is submerged.  It is best to brine overnight, but if you do not have that much time, a few hours will make do.

Ingredients Needed

1 Turkey Breast

1-2 White Onions

1-2 Apples

Bell Peppers

1 stick of butter

Tony Chachere Creole Butter Injectable Marinade





Preheat your oven to 450 degrees.  After preheating your oven, it is time to prepare you Turkey.  Take the Turkey out of the Brine, and pat dry until dry to the touch.  First I dice up an Onion, Apple, and half the stick of Butter.  I stuff that into the cavity of the Turkey Breast, and then lay it in a oven safe baking dish.  In the bottom of the dish around the Turkey, I fill with Bell Peppers, Onions, and any other Vegetable that will add to the delicious broth that will come while the Turkey cooks.  Next, I inject the Turkey Breast in every possible location with the Injectable Marinade.  After injecting, I rub down the bird with Extra Virgin Olive Oil or Butter.  I then finish off with lots of Salt, Pepper, Minced Garlic, and Rosemary.  I like to rub this on top of the skin and under the skin as well.  This will help create a great tasting skin and give it that golden brown color that you are looking for.  Here is a picture of what you will have before cooking.

Bake at 450 for 25 mins until the Turkey starts to brown, then back the temperature back down to 350 and tent your Turkey with aluminum foil.  Do not seal it, just make a tent over the top of the turkey so the heat comes in still from the sides, but it has a cover.  This will help keep all the juices in your pan and prevent your Turkey from drying out.  I had a 6.5 lb Turkey Breast, and it took me 2 hrs and 10 minutes to finish the Turkey.  Once the Turkey reaches and internal temperature of 165-170, it is done.  When you are done cooking, you will have something that looks like this.

Once your cooking is done, let the Turkey sit for 10 minutes or so to let the juices redistribute throughout the meat.  Then take the bird out and carve to your liking.  Also, drain all the vegetables out of the drippings, and use the drippings for a great dipping sauce or gravy.  Enjoy!