TURKEY ROAST

The weather has been perfect to fire up the grill in sunny California. Actually at the Chilebrown household any weather is perfect to fire up the grill. Turkey Roast will step up to the plate and hit a home run on this ‘Giant’ evening. Grilled mushrooms and broccoli will accompany this loaf with some roasted rosemary potatoes. Turkey roast is an easy and convenient meat to cook. The loaf comes frozen and needs to be defrosted. A little seasoning with salt & pepper and it is ready for the grill. The roast will be cooked on an indirect fire with a drip pan to catch all the juices. It will be cooked until the internal temperature reaches 165 degrees. Once done a 12 minute rest and the carving will begin.

The mushrooms and broccoli will be marinated in oil, balsamic vinegar, crushed garlic, salt and pepper. This was prepared several hours before hand and put in a Ziploc bag to marinate. A nonstick grill basket is perfect to cook our vegetables directly over the grill. Our vegetables were only cooked for around 10 minutes. They still had a little crunch to the bite. Ms. Goofy made some rosemary garlic roasted potatoes in the oven.

“Warning” Well, Chilebrown did not read the instructions on the turkey loaf. Before you cook your roast you need to loosen the netting. It is a good idea to then place a little oil underneath the netting. This is done to prevent the netting from sticking to the skin. The netting on our roast was embedded into the skin. When removing our netting we butchered the skin and ultimately ruined the presentation. This did not alter the flavor of our turkey loaf. It was delicious. The vegetables and potatoes stole our home plate with flavor. What a meal to watch the ‘Giant’s win the World Series. The best part will be the sandwich tomorrow.