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.

Sorry I no longer post photos on this forum due to some complaints about the last time I did so. I did pickup some shredded brocolli stem and carrot slaw for the left overs as well as some fresh Bing cherries. The grapes and dried bing cherries were eaten as is last night. The skin could have been crisper but I was dealing with some temperature problems. Ceramic grill soak up moisture and you have to drive it out with the next cook. So the temperature was too low to long. Ideally I'd have started out at 450F and dropped it to 350F rather than starting at 250F and gradually rising to 385F.

You guys are driving me crazy out here!  It's been a looong time since breakfast and my saliva is flowing.  What can I pull together fast, fast, fast so that I don't start chewing on the laptop?  

I know, I was so hungry for turkey after reading this yesterday that I got some out of the freezer lol.

Quoted from Victoria

You guys are driving me crazy out here!  It's been a looong time since breakfast and my saliva is flowing.  What can I pull together fast, fast, fast so that I don't start chewing on the laptop?  

Hands Victoria a rice cake with ghee.

Quoted from ruthiegirl

Hands Victoria a rice cake with ghee.

I don't snack, so it had to be a meal.  I made a quick stir-fry of lamb and broccoli.  Survival food, even if not especially creative!  

Hey, I was just giving you something fast before you chewed up your laptop!

Hand her a rice cake with some Jarlsberg melted on top, she's a Nomad.

Thanks GCG and Ruthie!  I'm sitting down now with my lamb and broccoli, while you all carry on with your creative gourmet delights!  

I could only offer her what's already in my house. The only B in my family is too young to appreciate the flavor of jarlesberg. He likes mild cheddar- as a finger food.

I bought turkey cutlets because this thread has me craving turkey now, too.  I would have bought the thighs but we've done that enough for now.  I'm not tired of them - I could never tire of those - but I think DH might be.  I don't know how I'm going to do the turkey breast cutlets yet.

Quoted from ruthiegirl

I could only offer her what's already in my house. The only B in my family is too young to appreciate the flavor of jarlesberg. He likes mild cheddar- as a finger food.

Jarlsberg is very, very, very mild. Melt it over something and watch him gobble it up!

Quoted from gulfcoastguy

Sorry I no longer post photos on this forum due to some complaints about the last time I did so. I did pickup some shredded brocolli stem and carrot slaw for the left overs as well as some fresh Bing cherries. The grapes and dried bing cherries were eaten as is last night. The skin could have been crisper but I was dealing with some temperature problems. Ceramic grill soak up moisture and you have to drive it out with the next cook. So the temperature was too low to long. Ideally I'd have started out at 450F and dropped it to 350F rather than starting at 250F and gradually rising to 385F.

So glad you're going for a slaw - we're on the same page there.
Thanks for the information about moisture and the Egg.
Glad this was a learning experience for you and that you made it one for us, too, by writing - and that beautifully, I may add, even without the photos (and I wasn't in on any controversy about pictures, but they are missed here).
May your future endeavors be...crispy!  

Quoted from O in Virginia

I don't know how I'm going to do the turkey breast cutlets yet.

Would make great schnitzel. We pound ours until flat, coat in egg wash, then coat in a crumb; which is just a quick blender crumb of lemon rind, macadamia nuts, Parmesan, parsley, garlic, chilli powder, spelt bread, sea salt.
Drizzle pan and schnitzel with a lil rice bran oil or melted ghee.

Then bake in hot oven until golden. Great with wilted greens!

Yup...making some Turkey vegetable and wild rice soup tonight! MMMMMMM
Keep posting your turkey recipes GCG! Its a superfood for me!

Quoted from ruthiegirl

I could only offer her what's already in my house. The only B in my family is too young to appreciate the flavor of jarlesberg. He likes mild cheddar- as a finger food.

Do you have any nutritional yeast in the house?  
If you lightly toast that rice cake before spreading it with ghee, and then sprinkle it heavily with nutritional yeast, I'll gobble it up!  

Quoted from honeybee

Would make great schnitzel. We pound ours until flat, coat in egg wash, then coat in a crumb; which is just a quick blender crumb of lemon rind, macadamia nuts, Parmesan, parsley, garlic, chilli powder, spelt bread, sea salt.
Drizzle pan and schnitzel with a lil rice bran oil or melted ghee.

Then bake in hot oven until golden. Great with wilted greens!

That sounds good.  I could tweak that to make it compliant.  I would use pecans and crushed rice cakes for my crumb (no cheese).  Thank you very much for the idea!    I was thinking of making a warm potato salad with wilted greens.

Quoted from O in Virginia

That sounds good.  I could tweak that to make it compliant.  I would use pecans and crushed rice cakes for my crumb (no cheese).  Thank you very much for the idea!    I was thinking of making a warm potato salad with wilted greens.

HTH! Let us know how it turns out, I would be careful with the rice cakes tho, they burn quickly in my experience   You could use just nuts and herbs/spices I reckon, I forgot the parmesan once and it turned out fine too