Butt Side Up And Breast Side Down

I've been doing a lot of cooking recently. Its a little over the top, considering that I am now cooking for just two people. I also have the problem of not knowing how to cook for just two people. I still cook as if I have two growing, very healthy appetited, teenage boys in the house. True, I am learning to scale back, but really some recipes just can't be cut down.

Anyway, I have been cooking.

This past Friday I made Italian sausage and pepper sandwiches with a nice side salad. Of course since the grocery store only sells previously frozen Italian sausage packages, I have to cook the whole package. I usually eat one sausage and Spousal Unit will eat two. That leaves several to be baggied up and put in the fridge.

Saturday we were out and about most of the day and also went for dinner. There is a new place we tried. A Chinese restaurant the next town over that was actually rather good. I love how, here on all the tables, there is a small jar/container of Sambol Olek along with the soy sauce. Sambol Olek is a fiery hot sauce that we slather on most of our Chinese food. I really love mixing it with soy sauce and dipping my egg rolls in it. I also love it with fried rice.

So I didn't cook on Saturday, but I went all out Sunday.

While visiting in California, my adorable Step Mother-in-Law who doesn't cook, purchased half of a roasted turkey breast. She then proceeded to introduce me to turkey and avocado sandwiches. I fell in love.

To make a long story short, on that scenario, I have been craving more turkey. And I just happened to have a turkey breast in the freezer. I pulled it out to thaw several days ago and roasted it last night. I also made stuffing, mashed potatoes, gravy and a tossed salad.

Thinking that soup also sounded good I pulled a smoked ham bone out of the fridge and simmered that most of the day for some soup stock. I have the start for a 15 bean soup which is always good on a Winter's night.

Well, the directions said that the turkey needed to be in the oven for 2 1/2 - 3 hours for its size, considering that I stuffed it. After the allotted time I got out my handy-dandy meat thermometer and tested it for doneness. 160 degrees. Drats. It needed to cook til 190 degrees. Back into the oven for more cook time.

A couple of hours later I tested it again. 175 degrees. This can't be right. So I had Spousal Unit start carving the breast after it rested. Looked great. I threw the thermometer in the trash and will buy a new on in a few days.

On the up side the meat was moist and succulent. Its a good thing that I now roast the turkey butt side up and breast side down.