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Sit down to have your taste buds tantilized by tasty turkey and a selection of sides from the kitchens of  ainoko

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This is what I was talking about in my Thanksgiving journal.

Ingredients:

Turkey breast (12lb for this recipe)
Ground habenero pepper
Ground black pepper
Garlic powder
Onion powder
Swanson's condensed chicken stock
Garlic and herb rub
Yukon butter gold potatoes (approximately 6-7 large tubers for this meal)
Stove Top turkey stuffing
1 lb each green beans, snap peas, and spinach
1 12 count package Hawaiian butter rolls

Directions:

I bought a 12lb turkey breast for the occasion as well as fresh green beans, spinach, snap peas and butter gold potatoes. Other than that the only things I bought that was premade was the stuffing in a box, condensed chicken stock and Hawaiian butter rolls (which are to die for).

For the main course, I had to start the day before Thanksgiving by prepping the turkey breast. The chicken stock I used was the new Swanson's condensed seasoned stock. I took two packs of the stock and mixed them into 1 cup of hot water, 1/4 tsp ground black pepper, 1/4 tsp garlic powder, about 1/32 tsp ground habenero pepper (have to be careful with this spice due to its extreme heat), and 1/4 tsp onion powder. Once the ingredients were thoroughly blended, I began injecting it into the breast, ensuring a complete and thorough flavor injection. Once done with that I placed the remaining marinade into a jar and put it into the fridge for later use. I then took the garlic and herb seasoning and vigorously rubbed it into the skin and flesh before putting the meat into an airtight bag and into the fridge to let the seasoning infuse the meat for the next 18 hours.

Next I peeled and quartered the Yukon gold potatoes, placing them into a large bowl (after washing the spuds to remove the dirt from the peeling) filled with garlic infused water and into the fridge as well.

The veggies took longer to prep as I had to trim the off the bad parts of the green beans and spinach as well as removing the peas from the pods. Once done I washed the veggies and placed them into the fridge to keep them fresh for cooking the next day.


On Thanksgiving I pulled the turkey breast of the fridge after preheating the oven to 325 degrees, placing it on a foil lined cake pan (I am lazy I hate washing dishes, sue me), I then poured the remainder of the marinade from the day before over the meat and then rubbed in the remains of the peppers, garlic and onion into the breast meat and two sticks of butter into the chest cavity for basting purposes. Once done, I placed the turkey into the oven for about 3 hours, basting every 30 minutes, ensuring a golden brown color.

About 2 hours into cooking the turkey, I put the potatoes and veggies onto the stove on a low heat for the next 45 minutes.

When the potatoes and veggies were done, I strained them , mashing the spuds and adding garlic butter, parsley and milk to achieve my desired thickness. After preparing the stuffing according to the directions, I pulled the turkey from the oven, drew about 1/3 cup of its juices that I added to the gravy mix that came with the turkey breast. Once everything was completed, dinner was served.

Let me tell you the flavor of the meat was to die for, it just melted in you mouth. If you are asking about the habenero pepper's heat, there was none, I basically used the pepper to give the meat a light and rich smokey flavor.

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