Sage Cured Turkey, Roasted Root Vegetables & Buttermilk Whipped Potatoes
Updated: Dec 9, 2019
Executive Chef Brittany Greene recently appeared on Milwaukee's Fox 6 Wake-up News
and Channel 12's news casts. She shared tips and tricks for cooking for holiday gatherings. Chef Greene shared some great insight into "keeping things simple" and how to best plan ahead when preparing your holiday menu.
What if you don't need to cook an entire turkey or forgot to start the thawing process?
She has a great solution! Roast a turkey breast instead! What are you making for your side dishes? Keep it simple with the naturally delicious flavors of Roasted Root Vegetables! Do you want to add an extra element of flavor to your mashed potatoes this year? Whip up Chef's Buttermilk Whipped Potatoes!
Click HERE to view her appearance on Channel 12!
The recipes she shared are featured on our Holiday Party Menu. Now through December 1st when you book a holiday party with us you will receive a free champagne toast as well as free dessert for your guests! Click HERE to learn more about this great offer!
As promised, here are the recipes that Chef Greene used to create her holiday feast!
SAGE CURED TURKEY BREAST
Boneless, Skin-On Turkey Breast (the one Chef Greene prepared was 6 pounds)
2 Bunches of Fresh Sage Leaves
1 Cup Extra Virgin Olive Oil
2 Tbsp. Roasted Garlic Paste
1 Tbsp. Lemon Juice
Sale & Pepper
Rosemary, Bay Leaves, Carrots, Celery, Onions to roast with the turkey breast
Preparing the Sage Marinade:
Put the fresh sage, garlic paste, olive oil and lemon juice into a blender or food processor and mix until thoroughly blended.
Preparing the Turkey Breast:
Place turkey breast in roasting pan; season generously with salt and pepper; surround turkey breast with chopped (large pieces are fine) carrots, celery and onion, add whole Rosemary Sprigs and Bay Leaves to "bed" of vegetables around the turkey breast; Pour the Sage mixture over the turkey breast and vegetables; let it marinade overnight in the refrigerator.
Cooking the Turkey Breast:
Preheat over to 325 degrees; cook the turkey breast tented in foil for approximately 45 minutes or until the internal temperature reaches 165 degrees. Remove the foil and place under the broiler until the skin has a rich, brown crispy texture.
Use the drippings for the herbs, veggies and turkey breast to make the gravy!!!
This year Chef Greene kept it simple and let mother nature do the work. She recommends letting the natural flavors of the vegetables shine! She says, "Life is hard enough, don't over-complicate it!" She recommends a beautiful blend of tri-color carrots, asparagus, pearl onions and zucchini. Simply season them with salt and pepper and roast them until tender.
WHIPPED BUTTERMILK POTATOES
2 pounds potatoes, peeled and cut into 1 inch cubes
2 cups water
1 cup chicken or vegetable broth
6 Garlic Cloves, peeled
1/2 cup Buttermilk
1 tsp. salt
In large saucepan combine potatoes, water, broth and garlic; Bring to a boil; Reduce heat, cover and simmer for 12-15 minutes or until potatoes are tender. Meanwhile, in a small saucepan heat buttermilk until warm. Drain the potatoes and garlic. Combine potatoes and garlic with buttermilk using a hand mixer until a smooth, whipped consistency is achieved; stir in the salt to taste.