Mariposa
Bluelight Crew
Happy Holidays, Bluelight.
Why haven't we had a recipe thread in here yet?
I'll start with what I did for Thanksgiving. My friends really enjoyed this preparation. I used a turkey breast; the recipe for the glaze, I'll describe below can be applied to a whole turkey.
- 1 meat thermometer
- 1 turkey breast (fresh is breast, pure BL, right?)
GLAZE:
- 2 onions (Walla Walla onions are what I utilized)
- 1/2 cup butter (real butter - no margarine)
- 1/3 cup sherry
- Liberally sprinkled paprika
OPTIONAL:
- Poultry seasoning
- Garlic
- Additional tarragon
Place the bird in a steady pan after glazing. Add your own spices, if you would like - tarragon always goes well with poultry.
Bake at 375F about 2 hours. Check on the bird and baste with pan juices. You might or might not need a meat thermometer - when in doubt, use one. (If the juices run clear, you're good, if they don't, you're not.)Save the pan drippings for gravy. That's the next recipe...
Please share your favorite recipes here.

I'll start with what I did for Thanksgiving. My friends really enjoyed this preparation. I used a turkey breast; the recipe for the glaze, I'll describe below can be applied to a whole turkey.
- 1 meat thermometer
- 1 turkey breast (fresh is breast, pure BL, right?)
GLAZE:
- 2 onions (Walla Walla onions are what I utilized)
- 1/2 cup butter (real butter - no margarine)
- 1/3 cup sherry
- Liberally sprinkled paprika
OPTIONAL:
- Poultry seasoning
- Garlic
- Additional tarragon
Place the bird in a steady pan after glazing. Add your own spices, if you would like - tarragon always goes well with poultry.
Bake at 375F about 2 hours. Check on the bird and baste with pan juices. You might or might not need a meat thermometer - when in doubt, use one. (If the juices run clear, you're good, if they don't, you're not.)Save the pan drippings for gravy. That's the next recipe...

Please share your favorite recipes here.