Grill-Roasted Turkey Breast (for Gas Grill)

Last Sunday I was planning to toss this turkey breast in the slow cooker, go to church, and come home to a delicious dinner. That plan failed when I realized my slow cooker is much too small to even consider putting something this size in it.

I ended up searching online and found this great recipe from Cook's Country. It's simple, fairly quick, and honestly one of the best tasting turkeys I have ever had.

Grill-Roasted Turkey Breast

1 bone-in whole turkey breast (5-6 lbs), thawed

3 Tbsp brown sugar, divided

1 Tbsp salt

1 tsp black pepper

2-3 Tbsp butter

Rinse turkey breast in cool water. Pat dry with paper towels.

Combine 2 Tbsp brown sugar and salt in a small bowl. Gently loosen skin on turkey. Rub brown sugar and salt mixture onto and under skin. Wrap turkey tightly in plastic wrap and refrigerate at least 8 hours.

Remove plastic wrap. Pat turkey dry again with paper towels.

Combine remaining 1 Tbsp brown sugar and pepper in a small bowl. Rub onto and under turkey skin.

Use a skewer to poke numerous holes throughout the turkey breast.

Cut butter into very thin slices. Scatter butter slices under skin.

Turn all burners on gas grill to high. Cover, and let heat for 15 minutes.

Leave primary burner on high. Turn off all other burners. Place turkey breast, skin side up, on cooler part of grill.

Cover and grill. Lift lid only once, after about 40 minutes, and rotate turkey breast. Continue cooking until thickest part of meat registers 160 degrees on meat thermometer (about 70-90 minutes). Remove from grill. Cover with foil and let rest for 20 minutes. Serve.

Pumpkin Sheet Cake

If you have canned pumpkin leftover from Thanksgiving, here is a very moist sheet cake that will put it to good use. I like it plain, but mini chocolate chips or finely chopped nuts would be good additions too.

Pumpkin Sheet Cake

3 eggs

1 2/3 cups sugar

1 cup vegetable oil

30 oz canned pumpkin puree

2 cups flour

2 tsp baking powder

1 tsp baking soda

1 Tbsp pumpkin pie spice

1 tsp salt

8 oz cream cheese, softened

1 cup butter, softened

2 tsp vanilla

4 cups powdered sugar

Milk, to taste

*This recipe calls for canned pumpkin which is different from pumpkin pie filling. If you use pumpkin pie filling, take out the pumpkin pie spice and add 1/2 tsp cinnamon.

In a medium bowl, lightly beat eggs. Add sugar, oil, and pumpkin. Beat until light and fluffy. Add flour, baking soda, baking powder, pumpkin pie spice, and salt. Blend until well-combined.

Spread evenly in an ungreased jelly roll pan. Bake at 350 for 25-30 minutes (27 works great for me). Cool before frosting.

To make frosting, cream together cream cheese, butter, and vanilla. Add powdered sugar gradually and beat until smooth. Add milk to reach desired consistency.

Cranberry Bars

These cranberry bars would make a welcome addition to any Thanksgiving dessert table or Christmas gift. I love the bright red color and the shortbread crust.

Cranberry Bars

3/4 cup butter, cut into cubes

2 cups flour

1/2 tsp salt

1/2 cup sugar

3 cups fresh cranberries

2/3 cup sugar

1/4 cup water

1/4 cup raspberry jam

Zest of 1 lemon

Powdered sugar

Butter a 9" square pan so that it is well-greased. Preheat oven to 350 degrees.

Combine butter, flour, salt, and 1/2 cup sugar in a food processor. Pulse to blend until clumps start to form. If you don't have a food processor, use a pastry blender or cut it together with knives. Press mixture into the bottom of greased pan. Bake for 18-22 minutes or until crust is very lightly golden brown on the edges.

While crust is cooking, combine cranberries, water, and 2/3 cup sugar in a medium saucepan. Cook on medium heat, stirring occasionally, for 8-10 minutes or until all cranberries have burst.

In a separate bowl, combine jam and lemon zest. Pour cranberry mixture through a sieve (to remove skins) into this bowl. Stir to combine. Pour over hot crust and bake for an additional 20 minutes or until mixture begins to "set." Cranberries will set more as they cool.

When cool, cut into squares. Sprinkle powdered sugar on top, if desired, immediately before serving.

Fresh Cranberry Cookies

Fresh cranberries are one of my favorite things about this time of year. They have just the right amount of crunch and zing! The cranberries make these cookies very moist. The glaze is optional.

Fresh Cranberry Cookies

1 cup butter, softened

1/2 cup brown sugar

1 cup sugar

1 egg

1 tsp freshly grated orange zest

2 Tbsp orange juice

1/2 Tbsp vanilla extract

2 3/4 cups flour

1/2 tsp baking soda

1/2 tsp salt

2 cups fresh cranberries

Glaze

Powdered sugar

Orange juice

Cream together butter and sugars. Stir in egg, orange zest, orange juice, and vanilla until well-combined. Add flour, baking soda, and salt. Stir well. Chop cranberries and then fold them into the mixture. Drop by rounded spoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8-11 minutes or until edges start to lightly brown.

For glaze, combine powdered sugar with orange juice until desired consistency is reached. Spoon over cookies. Yield: About 3 dozen.