Thanksgiving is only two weeks away. It is without a doubt one of my favorite holidays — it’s all about family and food! Now cooking a Thanksgiving feast might be the most daunting meal you cook all year long. We have all been there: lumpy gravy, turkey not cooked through, pie filling not setting. Today, I am teaming up with OXO to help you make your holiday cooking as simple and efficient as possible. Plus, OXO is giving away a set of these Thanksgiving cooking tools!
Now let’s get to talking about these OXO goodies that YOU could win!
OXO Turkey Lifter: This tool makes it so much easier (and safer) to transfer your hot, cooked bird from the roaster to the serving plate. No more roasted turkey jumping off the roaster and onto the floor.
OXO Turkey Baster: Keeps your bird tender and juicy. There are standard and metric measurement markings on the tube, and the brush that comes with it makes it easier to get the grease out of the baster.
OXO Stainless Steel Butter Dish: Attractive and mess-free way to store butter in the refrigerator compartment and serve on your dinner table.
OXO 2-Cup Fat Separator: The lid is a removable strainer to catch all of the bits that you don’t want to go into your gravy and the stopper in the spout keeps the fat out. It holds a good amount of liquid, but not so much as to be difficult to pour. Very easy to use!
OXO Perfect Cut Twine Dispenser: This is my far my favorite product! Such a clever, nifty kitchen helper. It has a protective top to keep the twine sanitary, which is great when working with raw meat because you never have to touch the roll of kitchen twine or scissor.
Which brings me to this recipe: Lemon Herbed Turkey Roulade. Turkey is arguably the most important part of any Thanksgiving meal. If you are serving a small family or group of friends and don’t want to commit to a 14-pound turkey, roulade is a great option. To keep it flavorful and moist, I start with brining the turkey breast for at least several hours. Afterwards, I remove it from the brine, rinse off, pat dry, and then start rolling it up into a log. If you don’t want to brine the turkey breast, you can flavor it at this point with salt, pepper, lemon zest, and herbs before rolling it up.
I then start with one end first and tie it up with a kitchen twine wrapped around twice.
Then I keep tying it every inch to make a compact roulade. Like this.
Place the turkey roulade seam side down on a roasting pan, brush with butter, and it’s ready for roasting. I serve mine with a side of stuffing and a mole sauce James had made earlier, but use your favorite gravy recipe by all means. Turkey for Thanksgiving — done and done!
- Serves 4
- 1 cup salt
- 1 cup brown sugar
- 10 peppercorns
- 1 gallon water
- 2 lemons, sliced
- 5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 garlic cloves, crushed
- 1 boneless whole turkey breast (about 5 lbs)
- 4 tbsps unsalted butter, melted
- In a large soup pot, combine salt, sugar, peppercorns, and water and bring to a boil. Whisk until salt and sugar is dissolved. Let the mixture cool to room temperature. Add lemon, thyme, rosemary, garlic, and turkey to the brine and let the turkey sit in the brine for 8-24 hours.
- Remove turkey from brine, rinse off, and pat dry. Roll it up starting with the short side and tie the roast firmly with kitchen twine every 1 inch to make a compact cylinder.
- Place the turkey roulade seam side down on a roasting pan and brush with melted butter. Cook for 1½ hours, or until internal temperature reads 165F. Let roulade rest for 5 minutes, then slice into 1-inch thick slices and serve alongside gravy and stuffing.
Enter the Giveaway
To enter the giveaway, follow the PromoSimple widget below. Giveaway ends on Thursday, November 20th at 5pm EST. Good luck!
While I received OXO products for review, all thoughts and opinions are my own.