Spring in South-Central Texas
Guest Post by Ruby Dee
Yes indeedy, it’s Springtime in South-Central Texas: sunny and gorgeous one day, overcast and thundering the next. Heck, sunny one hour, thundering the next! Just a few weeks ago, Dallas was hit by tornadoes, hail and flooding, all while Austin was basking in the soft glow of temperatures in the upper 80’s. Yup, I love me some Springtime in South-Central Texas!
So with the warmer temperatures, my tastebuds turn to the sunnier flavors of chile peppers and citrus- all those yummy Southwest ingredients. And those who know me know that I love turkey almost more than any other bird, so I moseyed over to our local farmer’s market to pick up a coupe of pastured turkey breasts- locally raised and organically grown.
Once home, I made up a little SW Chipotle glaze for the breasts, starting off with an orange juice, maple syrup and chipotle reduction, then added in spices, citrus, and butter. I let that cool down and rubbed it all over the turkey breasts- both under the skin and on top- then threw the turkey onto the grill indirectly on medium high heat over a drip pan, and let the grill do it’s work.
Once the turkey was cooked through, about an hour and fifteen minutes, I added the remaining glaze to the drippings along with a couple of ounces of tequila to make a savory gravy. And oh my goodness, this is now one of my new favorite grill meals! Just make up some smashed potatoes and fresh Spring peas, and you have a meal suitable for any turkey lover out there.
SW Chipotle Glazed Turkey
2 turkey breasts
2 c oj
1/3 c maple syrup
1 T chipotle, minced, plus juice from can
½ stick butter
1 t ea fresh marjoram and thyme
1 T ea lemon and lime juice
S&P to taste
¼ t cumin
1 T flour
2 T tequila
- Boil cider, maple syrup and chipotle in heavy sauce pan over medium high heat til reduced by half- about 15 minutes
- Add butter, thyme, marjoram, lemon and lime juices, S&P and cumin. Mix until butter well blended in. Allow to come to room temperature.
- Cover and refrigerate for at least two hours. Can also be made a day ahead.
- Pat turkey breasts dry. The insert hand between the skin and meat of the breast, working your fingers to the edges of the breast to loosen the skin.
- Rub ½ c of glaze under the skin, massaging the glaze into the meat. Rub ½ c on top of skin.
- Prepare grill by brushing with oil. Place breasts on rack over a drip pan and grill indirectly at medium-high heat until thermometer inserted into breast meat reads 170°, about 1 1/2 -2 hours.
- Remove bird from grill onto plate and loosely tent with aluminum foil.
- Pour pan drippings into medium heavy saucepan along with remaining 1 cup of glaze. Stir to blend. Place 3 T of mix in a cup along with 1 T flour and mix well until all flour clumps have been worked out. Add back into drippings-glaze mix. Bring to boil, stirring often, until gravy has reached desired consistency. Reduce heat. Add tequila and mix over low heat until well mixed in.
- Slice the rested turkey breast and serve with gravy alongside smashed potatoes and Spring peas. Enjoy!
I hope you enjoy this recipe as much as I do- feel free to change it up to suit your palate by omitting the tequila, or using beer in the gravy, or adding a little chile powder to give it an extra kick. Either way, keep it tasty, and I hope to see you in Ruby’s Kitchen sometime soon.
Ruby Dee, from Ruby Dee and the Snakehandlers, brings many years various life experiences along for the ride. Ruby grew up traveling back and forth from Northern California foothill ranches to the cotton and oil fields of the Texas panhandle. She enrolled in college at 15, and dropped out to hit the streets as a punk. Later, she spent years fishing in Alaska, driving big rigs, and owning restaurants in Seattle, Washington, until she finally gave all that up to settle down back in Texas, where she is at long last furthering her career as a writer and singer/songwriter. These experiences are reflected in Ruby’s writing style, and in the band’s hopped up high-octane successes on stage and on the road.
Ruby’s latest release, “Live From Austin Texas”, out on Dionysus Records, earned the band a Grammy nomination for Best Americana Album. Her cookbook, “Ruby’s Juke Joint Americana Cookbook”, shares 120 of Ruby’s original recipes, and includes a CD of music to cook by, including original songs by Marti Brom, Two Hoots and a Holler, Lloyd Tripp, Teri Joyce, Earl Poole Ball, and others (and Ruby, of course!).
For more information on Ruby’s Juke Joint Americana Cookbook, or to contact the author, go to www.rubysjukejoint.com. Also, of course, all the usual suspect places: Facebook at http://www.facebook.com/home.php#!/pages/Rubys-Juke-Joint-Americana-Cookbook/183336818364780 and Twitter at @rubysjukejoint. Catch ya in the kitchen!