Plastic wrap is the devil’s work! I swear it is.
I consider myself fairly handy in the kitchen. I can flip an omelette from the pan. I can slice shallots paper thin. I can carefully remove a crepe from the pan without it tearing. What I can’t do, is handle plastic wrap.
There are times during prep that you may need to use the evil stuff. When I get to that point, I dread it. I try to find a way around it. Can I put it into a sealable container? If I can, I do. There are some things (items on a cookie sheet for instance) that you need not only covered (foil can do that) but need to keep the air mostly out. When I am faced with that situation, I sigh and resign myself to the battle, for which I already know that I will lose.
It starts off innocently enough. I reach into the bottom drawer and pull out the thin yellow or green box. The flap opens and there it is. The wrap is not sitting nicely waiting for use; of course it isn’t. The edge of the wrap is twisted around and around at obscene angles. I pry up an edge with my fingernail and then twist and turn until I get the whole edge. I unroll it over my dish and invariably it will slip out of my hand and roll across the floor, unraveling as it goes. Five to ten curses later, I slowly roll the tube and the part of the wrap that was sitting on the dish, drags across it and lands on the floor. Can’t use that part now. Here is where I lose every time.
I spread the surface over the cutting edge of the box, close the box cover, and tear the sheet off against the cutting surface. Well, that is how it is supposed to go. What really happens is more comes flying out of the roll, the cutting edge does nothing to the plastic wrap, but is sharp enough to draw blood from my thumb and once again the roll goes flying across the room. More curses!
After using 250′ of the stuff to cover my 18″ tray, ignoring the cutting edge and just tearing it with my hands (and teeth), I am finally able to get a piece the right size. Then, and only then, do I discover it will not stick to the tray. Sure, it stuck at various times through the process when I didn’t want it to, but now??? No way. I usually just scream my primal scream and put the dish partially covered into the fridge.
I am sooooo happy I didn’t have to use plastic wrap for this dish.
This is such a simple dish and as it uses only one pan, it is great for cleanup too.
Searing the turkey.
Adding the veggies and into the oven.
This ends up so juicy with great flavor.
Skillet Turkey With Roasted Vegetables
Prep Time: 0 hours 20 minutes | Cook Time: 0 hours 20 minutes | Makes: 4 servings | Difficulty: Easy
- 1 skin-on boneless turkey breast (1 1/2 to 1 3/4 pounds)
- 3tablespoons extra-virgin olive oil
- 3/4teaspoon dried marjoram
- 2cloves garlic, finely chopped
- Kosher salt and freshly ground pepper
- 2bunches spring onions or small regular onions trimmed and halved
- 4stalks celery, cut into 3-inch pieces
- 2bunches small carrots, trimmed
- 110-to-12-ounce package mixed mushrooms, stemmed
- 2tablespoons chopped fresh parsley
Preheat the oven to 475 degrees F. Heat a large cast-iron skillet over high heat. Rub the turkey skin with 1 tablespoon olive oil; rub over and under the skin with the marjoram, garlic, salt and pepper.
Sear the turkey, skin-side down, without moving, until golden, 4 to 5 minutes. Flip the turkey, then add the onions, cut-side down, and cook until slightly browned, 4 to 5 more minutes.
Scatter the celery and carrots over the onions, drizzle with 1 tablespoon olive oil and season with salt and pepper. Add the mushrooms, drizzle with the remaining 1 tablespoon oil and season with salt and pepper.
Transfer the skillet to the oven and roast until a thermometer inserted into the thickest part of the turkey registers 160 degrees F and the vegetables are tender, 20 to 25 minutes.
Let the turkey rest 5 minutes before slicing. Sprinkle with the parsley.
Per serving: Calories 371; Fat 15 g (Saturated 3 g); Cholesterol 119 mg; Sodium 671 mg; Carbohydrate 14 g; Fiber 4 g; Protein 44 g