Cranberry Turkey Pizza

Remember that cranberry sauce you made for Thanksgiving ages ago and didn't eat all of it?  Oh, you ate it all?  Well we had some and I thought it would make a delicious barbecue sauce.  My recipes almost always have destiny.  This particular recipe is destined for a turkey and cheese pizza.  Yep I was reinventing Thanksgiving dinner as a pizza.  Anyway, you don't have to try my idea, but if you do, I think you'll like this new spin on a Thanksgiving pizza.  

Pizza is our Friday tradition, and this was a great addition to our traditional pepperoni. 

Cranberry barbecue sauce, the secret sauce of the delicous cranberry turkey pizza.

Cranberry Barbecue Sauce Ingredients:

1 cup Cranberry Sauce
1/2 cup Brown Sugar
1 cup Orange Juice
1 tablespoon Spicy Brown Mustard
1 tablespoon Worcesthershire Sauce

Place all ingredients in blender and blend until smooth.

Pour sauce into small saucepan and boil over medium heat and reduce heat to low
and simmer until thickened about 10 minutes.

Remove sauce from sauce pan and pour into lidded container, I used a pint sized Mason Jar.

Refrigerate remaining unused sauce.

Cranberry Turkey Pizza Ingredients:

Cranberry Barbecue Sauce
4 Slices Turkey Breast (sliced into strips)
2 cups Sharp Cheddar Cheese (grated)
Pizza Dough

Preheat oven to 500 Farhenheit for atleast a half hour after the oven has reached temperature.

Roll out pizza dough to 12 inch wide thin circle.  Spread a thin layer of sauce.

Add all the cheese, then the turkey and finally drizzle some more sauce on the pizza.

Bake pizza on the bottom of the oven for 5-8 minutes, until golden brown around the edges
and underneath.  Rest for three minutes before slicing, this allows the cheese to cool
enough to cut and become slightly solid.

Enjoy!

Cranberry Turkey Pizza

Cranberry Barbecue Sauce Ingredients:

1 cup Cranberry Sauce
1/2 cup Brown Sugar
1 cup Orange Juice
1 tablespoon Spicy Brown Mustard
1 tablespoon Worcesthershire Sauce

Process:

Place all ingredients in blender and blend until smooth.

Pour sauce into small saucepan and boil over medium heat and reduce heat to low and simmer until thickened about 10 minutes.

Remove sauce from sauce pana and pour into lidded container, I used a pint sized Mason Jar.

Refrigerate remaining unused sauce.

Cranberry Turkey Pizza Ingredients:

Cranberry Barbecue Sauce
4 Slices Turkey Breast (sliced into strips)
2 cups Sharp Cheddar Cheese (grated)
Pizza Dough

Process:

Preheat oven to 500 Farhenheit for atleast a half hour after the oven has reached temperature.

Roll out pizza dough to 12 inch wide thin circle.  Spread a thin layer of sauce.

Add all the cheese, then the turkey and finally drizzle some more sauce on the pizza.

Bake pizza on the bottom of the oven for 5-8 minutes, until golden brown around the edges and underneath.  Rest for three minutes before slicing, this allows the cheese to cool enough to cut and become slightly solid.

Enjoy!

Rotisserie Turkey

I used my rotisserie to cook turkey tonight.  OH MY GOODNESS, it was moist and delicious and full of flavor.  I used my previous method of flavoring the turkey and the rotisserie to cook it and well let's say we reached food coma inducing nirvana with this recipe.  This is how I will prepare our Thanksgiving turkey from now on.  Yes it really was that good, and yes I have no leftovers.  Oh, and we ate it with the Tetrazzini sauce poured over the top.   I posted the recipe here.  

 That is the beautiful turkey and Tetrazinni sauce together, and yes it was delicious!

Ingredients for Dry Brine Recipe:

6 lb. Turkey Breast (Mine was a small turkey with wings attached still)
Sea Salt

 Rub salt all over thawed turkey breast, cover with plastic wrap and refrigerate for 24 hours.

Ingredients for Aromatics:

1 Yellow Onion

4 cloves peeled Garlic

2 sprigs Fresh Rosemary

Peel onion and slice ends off.

Place onion, garlic, and rosemary inside cavity of turkey.  

Place a ball of aluminum foil in cavity to keep vegetables and herbs inside turkey.

Place turkey on rotisserie spit and tie with butchers twine to prevent wings from flapping.

Set rotisserie to roast for 2 hours or until turkey internal temperature reaches 160 Fahrenheit.

Allow turkey to continue rotating for 15-20 minutes without heat in the rotisserie, this will help to redistribute juices evenly and resting also brings the temperature up slowly without losing any juice.

Remove from spit and place in oven safe dish with aluminum foil to rest 5 more minutes before carving.

Enjoy!

Rotisserie Turkey Breast

Printable Recipe Found Here

6 lb. Turkey Breast (small turkey with wings, no legs)

Sea Salt

1 Yellow Onion

4 cloves peeled Garlic

2 sprigs Fresh Rosemary

Rub salt all over thawed turkey breast, cover with plastic wrap and refrigerate for 24 hours.

Peel onion and slice ends off.

Place onion, garlic, and rosemary inside cavity of turkey.  

Place a ball of aluminum foil in cavity to keep vegetables and herbs inside turkey.

Place turkey on rotisserie spit and tie with butchers twine to prevent wings from flapping.

Set rotisserie to roast for 2 hours or until the breast internal temperature reaches 160 Fahrenheit.

Allow turkey to continue rotating for 15 minutes without heat in the rotisserie, this will help to redistribute juices evenly and resting also brings the temperature up slowly without losing any juice.  

Remove from spit and place in oven safe dish with aluminum foil to rest 5 more minutes before carving.

Slice and serve.

Enjoy!