If you think the recent election showed how petty politics can be, believe me, the squabbles over nonsense are nothing new. Take Thanksgiving. In 1939, it was on the last Thursday in November. But retailers wanted to have more days for Christmas shopping so they convinced president FDR to change the date to the 4th Thursday. Republicans refused to comply with a Democratic president's plan! GOP states continued to celebrate on the last Thursday and for years there were two Thanksgivings!
Even after a joint resolution of Congress, some states refused to comply. It wasn't until 1957 that every state celebrated on the 4th Thursday. The last holdout was Texas.
Mmmmm.
I am happy to celebrate this coming Thanksgiving with everyone else on the 28th, the 4th Thursday. So, with a wink and a nod to Texas, here's a recipe for Southwest style turkey breast for those who don't want to roast a whole turkey on Thanksgiving or any other time. (If you do, double the seasonings and juice).
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Turkey Breast, Southwest Style
1 half turkey breast about 3 pounds
3 tablespoons olive oil
2 cloves garlic, mashed
2 teaspoons chopped fresh oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup apricot or orange juice
salt if desired
Preheat the oven to 400 degrees. Rinse and dry the turkey and place it skin side up in a roasting pan. Combine the olive oil, garlic, oregano, chili powder, cumin, and cayenne pepper and brush the turkey with this mixture. Sprinkle with salt if desired. Place the turkey in the oven and immediately reduce the heat to 350 degrees. Roast for 20 minutes. Pour the juice over the turkey. Roast for another 40-65 minutes, basting occasionally, or until a meat thermometer stuck into the thickest part of the breast reads 160 degrees. Remove the turkey from the oven and let rest for about 15 minutes before carving.
Makes 4 servings.
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