Moist, succulent turkey with a glaze made zippy with the use of horseradish. It is addictive, I warn you!
Merry Christmas Eve my friends!! Today is the day of the big dinner in my family. Well, we actually have a couple days of eating, but it all starts today. We will start it off with cheese and meat platters, dips, cheese balls, chips, sliced baguette, and a lot of wine. The kids get here early and we watch a few holiday movies while everything is cooking away. We gather around the tree and each take turns opening a gift. Then there is the family photo in front of the tree, which always ends up crazy. Just check out a couple of the past years photos!
Ya, just a tad bit crazy here, but then you guys already knew that right?
This year we are changing up the traditional prime rib by smoking it instead of roasting it. I was a bit skeptical of it at first. I do love smoked meat, I mean reallllllllllllllly love smoked meat. But prime rib? I am just so used to the traditional way of preparing it. But Kevin convinced me to give it a try. We purchased a small prime rib and tried it back a few months ago and my friends, I will never look back!! I did a rub/crust of salt, pepper, garlic, and rosemary. Let that sit on the prime rib in the fridge overnight, then into the smoker it went, a few hours later? Perfection!! OhhEmmmGeeee people.....there are seriously now words......just drool.
We will also be having Ham, Roasted Garlic Mashed Potatoes, Bacon Wrapped Asparagus Bundles, Onion Gratin, Dinner Rolls, oh and this turkey too! I asked the family what they wanted me to make for dessert this year and they all said they will just want a comfy place to lay down as they go into their food comas!
Christmas day I am going to trying a new recipe. I know. A new recipe on the holidays Bobbi? Nothing like added stress on top of stress right? Well that is just how I roll people. I can handle stress. I have plenty of wine! But I know it will come out OK, and if it doesn't? Well we will have tons of leftovers from Christmas Eve right?
So I am super excited to kick off today's festivities with the fam. I love it when we can all get together. Next year there will be a grandbaby!!!!!
I would love to hear what you are having for your holiday meal, so leave me a comment at let me know. What is your favorite part of the meal?
2 years ago - Steak with Red Wine, Shallot, and Mustard Sauce
3 years ago - Standing Rib Roast with Rosemary and Garlic
Mini Beef Wellingtons
- 1 cup honey
- 2 heaping tablespoons Dijon mustard
- 2 heaping tablespoons prepared horseradish
- Kosher salt
- Fresh cracked black pepper
- 1 (8 to 10 pound) turkey breast, patted dry
- 4 tablespoons unsalted butter, room temp
- 4 cups chicken stock
- 4 large carrots
- 1 large onion, quartered
- 2 heads fennel, cored and quartered
- 2 pounds baby Yukon gold potatoes
- Whisk the honey, mustard, and horseradish in a bowl and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes to allow the flavors to meld.
- Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 325 degrees F. Rub the outside of the turkey with the butter and season liberally with salt and pepper. Put 4 cups chicken stock in a medium saucepan and keep warm over low heat.
- Place the carrots, celery and onions in a large roasting pan and place the turkey breast on top.
- Place in the oven and roast, basting with the warm stock every 30 mins, until an internal thermometer registers 155 degrees F.
- begin basting with the maple glaze; continue roasting, basting with the glaze every 10 minutes, until an instant-read thermometer 165 degrees F, about 20 more minutes.
- Remove the turkey from the tent loosely with foil and let rest at least 45 minutes before slicing.
- Serve with roasted vegetables and spoon drippings over the top.
Total time: 3 hrs. 30 mins.
Tags: turkey, Dijon mustard, honey, horseradish, Christmas, Thanksgiving, Holiday Meals
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