Holiday Traditions at the Table by Paul Lindemuth November 5, 2015 by Jill Foucre Leave a Comment We’ve turned the calendar page to November and that means that the holidays are here! Thanksgiving is only a few weeks away, with Hanukah, Christmas and the New Year not far behind. These holidays involve so many traditions. For many of us the most important ones are centered at the holiday table with family and friends. For the past 16 years I have been so fortunate to be part of both Thanksgiving and Christmas Eve dinners with a family that I’ve seen both grow and grow up. What a joy to bring smiles to their faces with the bounty of their holiday feasts! Those feasts have come to include some favorite foods that I’ve prepared almost every year….the traditional roast turkey, stuffing, cranberries with apples and pears. When you’re cooking for a dinner that has now grown to 40+ guests, the usual roasted whole turkey is no longer feasible or for that matter, really desirable. Even several spatchcocked whole turkeys take too long to cook and take up too much valuable oven space. So my solution is to roast whole, bone-in turkey breasts at high temperature in under an hour. The resulting shatteringly crisp skin and tender, juicy meat is a real holiday treat. You too can create this delicious turkey that is certain to become a tradition at your holiday table as well! Perfect 55-Minute Roast Turkey Breast 2015-11-04 23:59:31 Serves 6 Print Ingredients one 5 ½ to 6 pound whole turkey breast, thawed if frozen olive oil kosher salt freshly ground black pepper Instructions Position oven rack to the second level from the bottom. Preheat oven to 500 F. Place the turkey breast skin side up on a large rimmed baking sheet. Rub lightly with olive oil and season with kosher salt and pepper. Roast the turkey for 50 to 55 minutes, or until the skin is crisp and brown and the juices run clear. Remove the turkey from the oven and tent with foil. Allow to rest for 10 minutes before carving. Using a long carving knife, remove the breast halves from the bones. Carve each breast across the grain into thick slices and serve. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/