The rotation of chicken thighs and various cuts of pork gets old, at least for me. So I leaned toward turkey this week. I’m fairly certain that turkey tenderloin is a made up cut off the turkey breast. Still, it fit the bill and didn’t require defrosting in the fridge.
6 gathered for dinner this week (6 adults; 0 kids).
For the turkey – Rub turkey with the spice blend and rest in the refrigerator for 2 hours. Bring turkey out to the counter for ~30 minutes prior to cooking. Heat 2 Tbsp. oil in an oven-safe skillet over medium heat until shimmering. Sear each side for 5 minutes and then transfer to a 375° F oven. Cook for approx. 10 minutes and check the temperature. If you’ve hit 160-165°F then remove the skillet from the oven, transfer the turkey to a cutting board and cover while it rests for 10 minutes.
The orzo recipe was roughly based upon the filling for this recipe. I prepared the carrots, onions, and celery per the recipe, tossed the dried orzo with the veggies, then added 4 cups of water along with some random spices. Brought it to a simmer over medium-low heat, covered the pot and cooked for ~10 minutes. I then uncovered the pot, stirred in about 1/2 cup of Parmesan cheese and let it rest for 5 minutes to thicken.
The bread recipe is from the March/April 2018 issue of Cook’s Illustrated.