Thanksgiving Turkey Alternatives
Bone in turkey breast
Roast for about 20 minutes per pound (unstuffed), or until internal temperature reaches 165⁰F OR about 25 minutes per pound if stuffed
De-bone at home if stuffing. You can also ask your local Meat Expert to do this for you.
o Remove backbone using poultry sheers
o Place turkey breast, skin side down on a cutting board
o Find the wishbone with your fingers and gently scrap away from the meat
o Cut between the rib bones until you reach the breast bone. Carve around breast bone and pull bones out in one piece
o Remove tendons
Pineapple Cornish Hen
Makes 2 Cornish hens
Total time: 1 hour
1 Tbsp. butter, softened
1 Tbsp. canola oil
1 Tbsp. chopped cilantro
½ Tbsp. lime zest (approx. 1 lime)
1 Tbsp. salt
1 tsp. dried sage
½ tsp. black pepper
½ tsp. garlic powder
¼ tsp. salt
2 Cornish game hens, approx. 1 pound each
2 (6 ounce) cans pineapple juice
While the hens are defrosting, COMBINE butter, oil, lime zest, cilantro, salt, sage and pepper in a small bowl, TRANSFER to a piece of plastic wrap and ROLL into a cylinder. CHILL until firm (about an hour).
PREPARE pineapple cans by removing the paper labels and scrubbing off any glue left behind. OPEN each can and POUR out about half.
RINSE and PAT dry Cornish hens once they are defrosted. SPRINKLE salt, pepper and garlic powder inside and out of each bird. SLICE coins of the chilled butter and PLACE them under the skin all around the bird-don't forget the back, too. TUCK the wings back, drizzle the birds with oil. Set birds on top of the pineapple juice cans (so can is firmly inside the cavity) and stand chicken upright using the can and legs as a tripod.
Preheat oven to 350⁰F. Roast for approximately 30 minutes per pound, or until internal temperature reaches 165⁰F on an instant read thermometer. To brown outside of chicken, increase temperature to 400⁰F during the last ten minutes.