22 October, 2018

Roasted Whole Turkey Breast


 A whole Turkey Breast contains two lobes of breast meat. Serving Turkey Breast roasted is the most common way and also the broadest. Using this cooking method allows for you to experiment with different vegetables and spices that all create different flavors suited to your dining experience. With this roasted turkey I decided to use Arabic spices that have aromas of cumin, pepper, lemon, dill, turmeric amongst many others. However; as stated before, you may use any vegetables and spices that you wish, but use this same method of cooking.

Another debate on turkey breast is whether to cook it breast down or breast up. Cooking the turkey breast up will allow your turkey skin to get crispy while leaving the breast tender. Note* skin must cover all of the turkey meat or your meat will dry out.* cooking your turkey breast side down will cook the breast within the juices allowing for flavor and tenderness. I personally do both. First I cook the breast side down then the last 30 min I flip it over and crisp the turkey skin.

  1. Preheat oven to 325
  2. In a small bowl mix a ¼ cup of butter and your choice of spices ( in this recipe I used Kabsah spices which is an Arabic blend, salt, and pepper) set aside
  3. Cut vegetables ( I used onions, carrots, and tomatoes) options: celery, onions, potatoes, carrots, turnips, green beans.
  4. In a 3 in deep pan place turkey breast side up and separate skin from meat. Add butter mixture over the meat, under the skin as well as the inner cavity of the breast. Pull skin over the meat, so it covers all exposed areas completely. Then turn over and cook breast side down.
  5. While holding the breast upright, place vegetables around turkey so they can help support the turkey breast up.
  6. Add 1 cup of water and cover with foil.
  7. Cook for 1 ½ to 2 hours
  8. At the remaining ½ hour: remove foil, and turn turkey breast side up and continue to cook for 30 min.
  9. When finished, tent the foil over the turkey breast and allow turkey to rest for 15 min before 
22 October, 2018

Whole Turkey (bag version)

Cooking a whole turkey in a cooking or oven bag is primarily what my mother did for thanksgiving and what I have grown up with. Cooking the turkey in a bag seals the moisture in and prevents it from getting out; this allows your turkey to be very tender.

  1. Preheat oven to 325 and adjust racks in oven so when bag expands it does not touch the top of the oven, hang over the dish, or touch side walls of oven.
  2. Take oven bag and pour about 2-4 tablespoons of flour in bag so it coats the inside of the bag completely (this prevents bag from bursting)
  3. Place your turkey inside the bag  and place turkey and bag inside a deep cooking dish (3-4 inches)
  4. In a small mixing bowl; mix ½ cup of butter and your spices ( I used fresh sage, salt, pepper, and wild tree’s “Lemon Rosemary Blend”)
  5. Cut vegetables of your choice ( usually only onions and celery are used)
  6. Add stuffing into the inner cavity of the turkey (see recipe corner for stuffing recipe)
  7. Separate skin from meat and rub butter mixture over meat under skin of turkey.  Place vegetables inside of bag and 2/3 to 1 ½ cup of water (depending on the size of your turkey).
  8. Tie bag tightly and poke 6-8 holes in the top of bag with a fork  ( you do this by resting bag over the turkey breast and puncture into the turkey)
  9. Cook for desired time (see chart below)
  10. If you wish to have crispy skin, cut open top of bag and cook exposed for the last 30 min (do not cook 30 longer) lest rest for 15-20 min
Whole Turkey *Unstuffed 12-16 lb. 2 - 2 1/2 hours 180*
1Whole Turkey *Unstuffed 16-20 lb. 2 1/2 - 3 hours 180*
Whole Turkey *Unstuffed 20-24 lb. 3 - 3 1/2 hours 180*
Whole Turkey *Stuffed 12-16 lb. 2 1/2 - 3 hours 180*
Whole Turkey *Stuffed 16-20 lb.  3 - 3 1/2 hours 180*
Whole Turkey *Stuffed 20-24 lb. 3 1/2 - 4 hours 180*
Turkey Breast *Bone In 8-12 lb.  2 1/2 hours 180*


Steak with Wine Sauce

From the Wildtree Workshop: Backyard BBQ


2 pounds sirloin steak
1 yellow onion thinly sliced
5 tablespoons tomato paste
1/2 cup red wine
2 teaspoons Rancher Steak Rub
1/4 cup water
Preheat grill to high heat. Clean and grease the grill grates. Making sure to reserve the marinade, remove steaks from freezer bag and grill for 5-6 minutes on each side until cooked to desired doneness: 130°F for medium rare. Mix water with leftover marinade and bring to a boil in a small saucepan over medium-high heat. Reduce to a simmer and cook for 5 minutes. Serve steaks with prepared wine sauce.
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Lemon Dijon Chicken

A recipe from Wildtree Workshop: Backyard BBQ


2 pounds boneless skinless chicken thighs
1/4 cup Dijon mustard
2 tablespoons honey
1 lemon juiced
1 tablespoon Lemon Pepper Blend
2 lemon halved
  • Add chicken thighs, Dijon mustard, honey, lemon juice, European Dipping Oil-Mediterranean Balsamic, Lemon Pepper Blend, and Red Bell Pepper & Garlic Blend to a freezer bag and seal. Squeeze bag to combine ingredients. 
  • Preheat grill to high heat. Clean and grease the grill grates. Grill lemon halves for 1-2 minutes until browned and lightly caramelized. Grill chicken for 5-6 minutes on each side until lightly charred and cooked through: 165°F. Serve chicken with a squeeze of grilled lemon.
30 July, 2018

Chipotle Lime Burgers

A recipe from WIldtree Workshop: Backyard BBQ


2 pounds lean ground beef
1/4 yellow onion finely diced
1/2 red bell pepper finely diced
1/4 cup panko bread crumbs
2 tablespoons Chipotle Lime Rub
1 teaspoon Rancher Steak Rub
8 hamburger buns
1 avocado sliced
1 tomato sliced
1 red onion sliced
1 head lettuce


  • Mix ground beef, onion, bell pepper, panko bread crumbs, Roasted Garlic Grapeseed Oil, Chipotle Lime Rub, and Rancher Steak Rub 
  • Preheat grill to high heat. Clean and grease the grill grates. Shape  into 8 burger patties. Grill for 5-6 minutes on each side until cooked through: 160°F. Serve on buns topped with avocado, tomato, onion, and lettuce leaves.

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