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no apologies for the preposterous amount of butter used i mean hey give me a break it s thanksgiving i always make two large whole turkey breasts rather than one large turkey since the demand for white meat in our house far surpasses that of the dark but this process would work equally well with a whole bird though i would still personally stick to turkeys weighing twelve pounds or less i start by brining my two breasts approximately seven pounds each in vegetable stock you will want to be sure to buy breasts that do not say that they have been enhanced with a solution of which means they have essentially already been brined brining one such bird will result in mealy rubbery meat which is not what we are after on thanksgiving or anytime of year for that matter to a gallon of stock i add a couple of sprigs of fresh rosemary thyme and sage a tablespoon or so each of whole black peppercorns and allspice berries eight or nine bay leaves one cup of kosher salt or one half cup of table salt one half cup of dark brown sugar salt toughens the meat while sugar softens it so it is important to have a balance of both in a good brine not only for flavor but also for texture one head of garlic cut in half one large yellow onion quartered two stalks of celery and one large carrot bring that mixture to a boil then turn off the heat and allow it to come to room temperature divide the mixture between your two largest pots add one turkey breast to each and fill with ice water to cover the birds brine in the refrigerator for 24 48 hours remove from the brine and thoroughly rinse the breasts under cold water and pat them dry with paper towels using a kitchen syringe inject each breast with a healthy dose of garlic and herb infused melted butter which bastes the breast meat from the inside out next make a garlic and herb butter paste by combining three sticks of softened butter in a food processor along with a small handful of garlic cloves a sprig or two each of fresh rosemary sage and thyme about a tablespoon of ground mustard a dash of chipotle powder salt and freshly ground black pepper divide this mixture between the two breasts spreading it under and over the skin stuff the cavities with fresh rosemary thyme and quartered onions and place in the refrigerator uncovered for at least 24 hours but up to 48 before baking i add an entire bottle of dry white wine to the roasting pan along with a few bay leaves and any extra celery carrots onions and garlic cloves that i might have on hand and bake the breasts at 325 degrees for one and a half to two and a half hours basting periodically until the internal temperature registers 160 165 degrees at the thickest part tent the breasts with aluminum foil and allow them to rest for twenty minutes when i remove the entire breast from the bone for carving if i happen to see that the meat is still slightly pink near the bone i return the cut breast meat to the pan juices and poach in the oven for an addition ten minutes especially on thanksgiving i would personally always much rather risk under cooking the turkey and then correcting it rather than overcooking it and being forced to serve a dry bird and there you have it my perfectly moist flavorful fool proof herb roasted turkey breasts guaranteed to be a hit at your next holiday gathering or any day of the year enjoy 17 comments filed under beverages meat december 1 2010 5 58 pm my interview with femina magazine i apologize for being away from the blog for so long the thanksgiving holiday had me very busy in my kitchen and all of that is finally starting to wind down enough for me to catch my breath again i want to regale you with stories of thanksgiving triumphs and a few blunders but for now i wanted to share this link with you to my recent interview with india s femina magazine the talented and inspiring rajani mani of eat write think conducted the interview and i am very flattered that she selected jacob s kitchen to be featured she asked for me to share a short recipe with them and i couldn t think of anything easier or more delicious than my salted vanilla caramel sauce which is the perfect thing to have on hand to make any last minute dessert feel really special enjoy 32 comments filed under other november 23 2010 7 03 pm and the winner is so the time has come to crown the winner of my 45 csn gift card giveaway thanks to all of you who entered and thanks for all of your wonderful comments i m already neck deep into thanksgiving cooking and baking and you have all given me some delicious new ideas the winner was selected using a random number generator and that lucky reader is can we have a drum roll please mark from ohio congratulations mark i will be contacting you shortly via email with your gift card information i hope this gift card helps you build your own kitchen arsenal thanks again to all who participated stay tuned for more great giveaways here on jacob s kitchen happy thanksgiving i hope you have a wonderful holiday surrounded by all of the people that you care about most thanks for stopping by i ll be back again later in the week to give you my thanksgiving recap leave a comment filed under other november 19 2010 8 39 pm project food blog in memorium well kids i had a good run unfortunately while i would have loved to make it all the way to the end i have not advanced to the next round of project food blog but just look at how far we ve come together this competition forced me to examine and define exactly what this blog is all about and taught me so much about photography and step by step photos process shots and great blogging it definitely raised the bar around here so instead of feeling sad i am choosing to feel very proud that my humble little blog was able to make the top 48 out 2000 of the best bloggers in the world that s not too shabby if i do say so myself i cannot even begin to thank you all for your amazing support encouragement and kind words they have meant the world to me thank you for your votes your comments and for taking time out of your busy lives to stop by now and then to see what kind of mischief i m stirring up in my kitchen i will be back up again and blogging more consistently right after thanksgiving but in the meantime here is a look back at some of the great times we had together throughout the competition cue sad but triumphant music 56 comments filed under other project food blog november 15 2010 5 38 pm 45 csn giveaway from jacob s kitchen the generous people at the csn stores have given me another great opportunity to give back to all of you by offering a 45 gift card giveaway yay if you are not familiar with the csn online stores they have everything you could ever possibly need and more from every chef s tool you could ever imagine to these beautiful counter stools i have purchased many a kitchen gadget from them and have lots of other wish list items to go they are fabulous you can peruse their entire selection from all of their stores here and i encourage you to do so to enter the giveaway simply leave a comment on this post telling me your favorite thanksgiving recipe a brief description will suffice for additional entries you can 1 follow jacob s kitchen on facebook and or twitter 2 subscribe to jacob s kitchen via email rss you will find a link on the upper right hand side bar 3 retweet check it out 45 csn gift card giveaway from jacobs_kitchen http tinyurl com 2fyfjbe 4 and last but not least in a transparent and shameless act of bribery you can vote for jacob s kitchen in project food blog challenge 7 by clicking here please leave one additional comment for each additional entry telling me which you have done unfortunately only us and canadian readers are eligible to win for the rest of you check back soon for more giveaways comments can be received up until 11 59pm on monday november 22 2010 one winner will be randomly selected and announced on tuesday november 23 2010 best of luck to you all 172 comments filed under other november 15 2010 4 53 pm project food blog voting open for challenge 7 voting has officially opened for project food blog challenge 7 i am competing to be the next food blog star and i need your votes to advance to the next round if you enjoy what you read here at jacob s kitchen or love looking at my delicious food photos please take a moment to cast your vote you can do so by clicking here simply click on vote for the entry along the top bar for those of you not registered on foodbuzz you will be prompted to create an account you don t have to have a food blog to love foodbuzz it is a great way to gather lots of kitchen inspiration commune with other foodies and collect fabulous recipes the registration process will only take twenty seconds it simply asks you to enter your email address and create a user name and password i m in it to win it and i appreciate all of your continued support i hope to make it all the way to the end thank you thank you thank you thank you thank you go team jacob 5 comments filed under other november 14 2010 8 16 pm jacob s kitchen scone secrets revealed project food blog challenge 7 this post is my seventh entry for project food blog foodbuzz com s quest to find the next food blog star click here to see my contestant profile in this round we were challenged to create a video cooking demonstration voting begins monday november 15 2010 follow me on twitter facebook or through my rss feed to keep up to date with my progress in the competition thank you to everyone who took the time to vote for me in the first six rounds i appreciate all of your support more than i can ever express i have always been in love with scones there is something about them that really speaks to me i think it s the perfect balance that they strike between being earthy and rustic while at the same time also feeling fancier than other standard coffee shop fare it wasn t until my early twenties that i first attempted making my own batch at home and let me just say it did not go well they were dry and crumbly and had no real flavor to them beyond that of any ordinary day old biscuit determined to master the art of the scone however i spent quite some time experimenting with countless different recipes over the course of the next year i tried everything alternately making them with milk half n half cream buttermilk shortening butter and sour cream i experimented by adding more salt or sugar or less salt and more baking powder i tried adding fresh fruit to the dough and brushing the tops of the scones with milk or cream egg wash oil or butter before baking to ensure perfect browning in the end i finally reached what i personally consider to be absolute scone nirvana since then i have made more of these scones in every imaginable variation than i could ever possibly count scones have now become one of my signature dishes and over the last couple of years variations of this basic recipe have walked away with a best of class award two first place blue ribbons and one third place white ribbon in the baked foods division at the oregon state fair and up until now i have never shared the recipe with anyone unlike many of the scones that one encounters out there in the world my scones are moist flaky tender and full of fresh flavor they can be made days or weeks in advance and baked off right before serving which makes them absolutely perfect for entertaining in this particular variation dried strawberries white chocolate chips lemon zest and a vanilla bean glaze all harmonize together beautifully to create a flavor reminiscent of a classic strawberry shortcake preparing delicious homemade scones like these doesn t have to be daunting a few simple techniques are all that you need to be making scones at home like a pro it s easy i ll show you how variations it s sometimes difficult to find dried strawberries in the stores these days what i can typically always find however are dried berry medleys often including blueberries cherries strawberries etc which would make a perfect substitution for these strawberry shortcake scones but swap out the dried fruit and the flavorings that you add and you can create any number of different scone variations using this same basic recipe let your imagination run wild the possibilities are really endless cranberry orange lemon ginger apricot or cherry almond blueberry lemon currant pumpkin rum raisin etc to boost the fruit flavor in the scones even further substitute one egg for a generous fourth of a cup of good quality jam glazing glaze the scones right when you pull them out of the oven this way the glaze stays very thin so they aren t too sweet and it easily coats the scones locking in their moist texture while adding a nice shine depending on the level of humidity on any given day you might need to make adjustments to the final glaze you can really be casual about it if it s too thick add a tiny splash of milk and if it s too thin add a little more powdered sugar in the end the glaze should be thick but still pourable storage the cut scone dough can be made and stored in your refrigerator for up to a week and baked off right before serving to prepare the scone dough up to one month in advance place the cut scones onto a baking sheet and freeze uncovered until frozen solid then transfer them to a freezer storage bag bake the scones from frozen adding an additional three to five minutes to the baking time because of the glazing leftover scones not that there ever are any can be stored in an airtight container for up to five days without a significant change in texture egg wash i find that i get the best browning without the addition of milk water cream to the beaten egg for the egg wash but feel free to use whichever you most prefer or to omit the egg wash step entirely i think that it s only natural for us to feel the most attachment to the recipes that we spend the most time carefully cultivating for many years i wouldn t share any of my recipes period it was my hard work and i honestly felt like my ability to make perfect scones biscuits or pecan bars would somehow be diminished if everyone else then also knew how to do it as well as i began writing this blog however i slowly came to the realization that having this knowledge was so much less meaningful than sharing it all with you after all food is so much less enjoyable when there is no one to share it with i hope that you really will make some version of these scones and that this recipe becomes a part of your family s traditions just as they have become a part of mine perfect for a portable breakfast early morning business meeting tea party or a leisurely sunday brunch with friends these decadent scones are literally a winner every time 74 comments filed under blue ribbon winners breads breakfast brunch project food blog snacks older posts contact jacob at jacobskitchen gmail com email subscription enter your email address to subscribe to jacob s kitchen 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