Set the holiday table with a new entree creation. Instead of plain roast turkey, try basting a turkey breast with herb butter, a spice rub or the following special basting mixture. Or turn to a standing rib roast of beef.
Roast turkey breast with mustard-maple and orange baste
Preparation time: 5 minutes
Cooking time: 1 1/2 hours
Standing time: 10 minutes
Yield: 10 servings
1/4 cup Dijon mustard
2 tablespoons maple syrup
1 tablespoon each: water, orange-juice concentrate
1 bone-in turkey breast, about 6 pounds
1. Heat oven to 350 degrees. Whisk together mustard, maple syrup, water and orange-juice concentrate. Loosen the skin from the turkey; spread some of the mustard baste on the meat with clean fingers. Replace the skin.
2. Place the turkey on a rack in a roasting pan; roast until the internal temperature reaches 175 degrees on an instant-read thermometer, about 1 1/2 hours, basting occasionally with mustard baste and drippings. Remove from oven; allow to rest 10 minutes on a board. Carve the turkey from the bone; arrange on a serving platter.
Nutrition information per serving:
393 calories, 35% of calories from fat, 15 g fat, 4 g saturated fat, 146 mg cholesterol, 5 g carbohydrates, 58 g protein, 269 mg sodium, 0 g fiber
Spice rub for poultry
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Preparation time: 5 minutes
Cooking time: 3 minutes
Cooling time: 5 minutes
Yield: 4 1/2 tablespoons
Adapted from Cook’s Illustrated magazine.
2 teaspoons whole coriander seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon whole allspice
1 teaspoon mustard seeds
1 tablespoon plus 1 1/2 teaspoons sweet paprika
1 tablespoon ground ginger
1 1/2 teaspoons dried thyme, crushed
1/2 teaspoon each: ground red pepper, ground cinnamon
1. Toast the cumin seeds, allspice and mustard seeds in a small skillet over medium heat, shaking the pan often, about 3 minutes or until fragrant. Cool; grind in a spice or coffee grinder. Transfer to a small bowl.
2. Stir in paprika, ginger, thyme, red pepper and cinnamon. Store tightly covered.
Nutrition information per tablespoon:
7.5 calories, 29% of calories from fat, 0.3 g fat, 0 g saturated fat, 0 mg cholesterol, 1 g carbohydrates, 0.3 g protein, 1 mg sodium, 1 g fiber
Herb butter for poultry
Preparation time: 15 minutes
Chilling time: 30 minutes
Yield: 4 tablespoons
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon fresh orange juice
1 teaspoon minced each: orange zest, fresh rosemary, fresh sage, fresh thyme leaves
1/4 teaspoon kosher salt
Freshly ground pepper
1. Put the softened butter in a small bowl; whisk in orange juice and zest. Add rosemary, sage, thyme, salt and several grinds of black pepper. Cover; refrigerate. Remove from refrigerator about 30 minutes before using.
2. To use, loosen the skin covering the turkey breast. Spread some of the butter onto the meat under the skin; replace skin. Use remaining butter for basting.
Nutrition information per teaspoon:
34 calories, 97% of calories from fat, 4 g fat, 2 g saturated fat, 10 mg cholesterol, 0.2 g carbohydrates, 0.1 g protein, 40 mg sodium, 0 g fiber
Standing rib roast of beef
Preparation time: 5 minutes
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Standing time: 1 hour, 15 minutes
Cooking time: 2 1/2 hours
Yield: 10 servings
1 standing beef rib roast, 8-9 pounds
1/2 teaspoon salt
Freshly ground pepper
1. Remove meat from refrigerator about 1 hour before roasting. Heat oven to 350 degrees. Place meat, fat side up, on a rack in a shallow roasting pan. Do not cover. Roast beef 1 hour; season with salt and pepper.
2. Roast beef until an instant-read thermometer inserted in the center of the thickest part of the roast (and not touching fat or bone) reads 140-150 degrees for medium-rare, about 1 1/2 hours, or to desired doneness. Transfer to a cutting board; let stand 15 minutes before carving. Serve with pan juices.
Nutrition information per serving:
841 calories, 74% of calories from fat, 68 g fat, 28 g saturated fat, 197 mg cholesterol, 0 g carbohydrates, 53 g protein, 264 mg sodium, 0 g fiber