Many folk are starting to think about their Christmas dinner, and most often people have at least one dish that is turkey.
The name turkey was first given in England to the guinea fowl, which was originally introduced into the country from West Africa.
Turkeys were discovered in Mexico, where they have been domesticated for some time by the Spaniards who are said to have brought them to Europe in the early 1550s.
It is recorded that by 1555 the turkey was a prized table bird. It seems that not until the reign of Queen Anne was the turkey as we know it today.
More turkeys are eaten at Thanksgiving and Christmas than any other time of the year.
Can you imagine if you were a turkey at this time of the year.
You may be going around saying goodbye to family and friends or looking for a good religious turkey that could give you the last “gobble” rights.
You would know perhaps that your life was going to be short lived and the only hope would be that you would go to a nice family who would appreciate your fine body.
I like turkey, especially the dark meat, which I believe is the most tasty and tender, however, if the bird is cooked right, the white meat should also be especially moist.
The only problem I have with turkey is that there are normally leftovers for days on end and only creative turkey dishes can make me eat the bird for several days after the ‘big meal.’
Here’s a recipe that came from a friend in Regina, Sask., who was happy eating only the breast of the big bird.
Before Christmas Turkey Breast (or perhaps left over turkey breast)
• One-half cup dry white wine
• One-quarter cup sesame oil
• One-quarter cup soy sauce
• Three tablespoons fresh lemon juice
• Five tsp minced garlic
• One tsp dried thyme
• One-half teaspoon crushed red pepper flakes
• One boneless turkey breast
Mix all ingredients of the marinade in a large plastic bag.
Place turkey breast in a large plastic bag and marinate in the refrigerator overnight.
Remove turkey, and transfer marinade to a small saucepan, bring to a boil.
Grill turkey breast, basting with reserved marinade, until the temperature registers 175 to 180 degrees, about 35 to 45 minutes .
Transfer turkey to a cutting board and slice crosswise.
Arrange slices onto a platter, spoon boiled marinade over the turkey slices. Enjoy!
You could use a cooked breast and marinate it for about four hours and warm in a pan with marinate.
Make sure you are getting organized for your Christmas dinner. Now is the time.
Three weeks from today we will be eating left-overs.
Bye for now and GOOOD COOKING.
Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.
