I bought a turkey breast today, the local grocery store splits up a couple of turkeys a day while they grind turkey burger. I am going to marinate it in Reed's Premium Ginger Brew, season it with Jamaican Jerk spices and cook it in the Green Egg grill/barbeque/oven. Probably going to boil 1 cup red quinoa, 1 pint organic vegetable broth,water, sea salt, cayeenne and stir in a couple of handfulls of sharp cheese at the end. The recipe originall used a can of Rotell with green chiles also but we will just try to work around that.

New weeks experiment might be turkey breast with my Fig Barbeque sauce, with the price of beef turkey has gotten a LOT more popular with my grill. Unfortunately the price of lamb has soared also because rack of lamb would be great with that fig bbque sauce.

Ooohhh sounds delicious!!!

What time is dinner?  

Marinating! that means cooking tomorrow. I tell you what, you clean and I'll cook. A Colorado gal couldn't go outside during daylight hrs down here anyway.

Look at all the B girls flocking to gcg's deck, smellin' that grill firin'...
"What's cookin', Fella?"

That sounds good, GCG.    I like to buy pasture fed turkey thighs from Whole Foods when they have them and oven roast them so the skin gets crispy like roast duckling.  That is soooo good!  I like the dark meat of turkey.  I like the breast, too, but it's a little dry.

Quoted from O in Virginia

That sounds good, GCG.    I like to buy pasture fed turkey thighs from Whole Foods when they have them and oven roast them so the skin gets crispy like roast duckling.  That is soooo good!  I like the dark meat of turkey.  I like the breast, too, but it's a little dry.

No worries, OIV: GCG knows his way around a turkey.

Quoted from san j

No worries, OIV: GCG knows his way around a turkey.

Yes, and knows his way around an egg grill, too, I would imagine.

Quoted from O in Virginia

Yes, and knows his way around an egg grill, too, I would imagine.

Yes the Egg grill eliminates the dry turkey breast problem, once you learn to cook to the temperature of the meat rather than by time. It is still easier to cook one type of cut at a time. Also let it rest 10 minutes before carving.
The store also had turkey thighs, unlike Wally World, but they were actually over 50 cents a pound more expensive. I like thighs better but not that much better.

That's funny that the thighs were MORE expensive than turkey breast, I would have thought less.  Anyway, enjoy your turkey breast this evening.  

Dark meat rocks! My local grocery only sells breast meat. The funny thing is, ground turkey meat actually has additives (and they were avoids, too). I am so glad I read the label. I found local butchers that were about 10 miles away. Totally worth the drive: nice and scenic. Off to the farm I go. Literally, the butchers are next to farms.

GCG - I will clean if you cook!

Ya don't know what you are getting in for woman!

, GCG. I am a grad student. Grad students follow FREE FOOD! Ha ha ha. Besides, your fare sounds a lot more tasty than most of our cooking.

Quoted from gulfcoastguy

Marinating! that means cooking tomorrow. I tell you what, you clean and I'll cook. A Colorado gal couldn't go outside during daylight hrs down here anyway.

Oh hey, that's a deal! I actually like to clean. Me and pp will be there with buckets and scrub brushes in hand.

And you're right, I'd probably melt in the humid heat... or were you thinking we are all vampires up here in the high country? One never knows, do they......  

Quoted Text

A Colorado gal couldn't go outside during daylight hrs down here anyway.

I was kinda wondering what you meant by that too. I don't like to clean, I'd rather help cook

So -- what time is dinner?  

A bit of a delay, it's raining outside finally. The turkey half breast is marinating in the fridge. And Kristin I flew from New Orleans to Denver to Montrose and then by van to Telluride back in  September of 2000. From about 5 feet above sealevel to over 10,000 within 8 hours(went hiking first thing). So I know the climate difference.

Detailed descriptions of culinary masterpieces, as well you know, gcg, interest me. So, after dinner, while the gals are a-scrubbin', consider waxing poetic about the evenings repast, right here, for a rapt reader(ship).  

Quoted from O in Virginia

That sounds good, GCG.    I like to buy pasture fed turkey thighs from Whole Foods when they have them and oven roast them so the skin gets crispy like roast duckling.  That is soooo good!  I like the dark meat of turkey.  I like the breast, too, but it's a little dry.

This sounds good.. I never thought of getting turkey thighs from there. THanks!

Quoted from san j

Detailed descriptions of culinary masterpieces, as well you know, gcg, interest me. So, after dinner, while the gals are a-scrubbin', consider waxing poetic about the evenings repast, right here, for a rapt reader(ship).  

Isn't that like food porn?

Every time I ask, that's what's said.
Ever watch a chef reality show?
Ever listen to art historians describe interesting works?
Ever read good lit crit?
If it's a worthy dish, tell us about it; some of us will appreciate it.

The turkey was moist with a slighly sweet but gingery succulent flesh covered in a spicy skin. The seductive side dish of red quinoa simmered with sweet vidalia onions, chiles, vegetable broth had pinto beans and that Nomad Nosh, sharp cheese lovingly stirred in at the end. All followed by that noble beverage Shiner Boch. Titillating enough for you?

I'll tell you if you tell me: Were there vegetables? A salad, for instance?

Black grapes and dried bing cherries.

If your question is whether I "deem it a worthy dish", based upon your description of it, I do.
While I am not "titillated", I am impressed with the following:

The juxtaposition of textures: "Moist" turkey breast with a skin that I'm desiring to imagine as crisp. I will give you serious points if you pulled off that combination.

The juxtaposition of flavors: Sweetness vs. Spice seems to be the fulcrum here. The ginger and chilis versus the vidalia onions, and the "salad" element of grapes and cherries. (I don''t really know what you did with the grapes and cherries - I'm inclined to lean toward the succulence and lightness of the grapes, over the greater density and darkness of the cherries.)

I'm not really keen - intellectually - on the inclusion of cheese on this plate. I might have preferred you veer more Asia-ward, what with the gingery marinade and baste. But because you've also got the pintos in that quinoa dish, I see you're going rather Mexico/Gulf in regional direction and make an allowance.

In any case I feel a very fresh, light vegetable salad is called for here. A slaw, perhaps, that would bring in a citrus-y dressing and some crunch, the latter being especially called for, versus the unctuousness of the cheesy grain. I'm also missing the color green here. Kill two birds with the stone of a salad that is iight in flavor, but not flimsy / leafy  in consistency. A hard crunch such as with cabbage, or blanched julienne of green beans, for instance, is called for, IMO.

All of this is both sight-unseen and in the absence of taste.

I think you're a talented guy. If you send photos of your next creation, I can perhaps be of greater assistance.  
Are you having fun? Another crucial question.