A Simpler Thanksgiving

Enlarge Image Image Gallery With the right recipes, Thanksgiving can be easy and delicious. NEVERNE COVINGTON

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With family members relocating to the Earth's four corners, there are many empty chairs at the Thanksgiving table. Instead of slumping into turkey day doldrums, consider the advantages a small feast has to offer: There's less planning, cooking and cleanup, thus more time for the kitchen crew (me) to watch football. Plus, we have an excuse to break away from the traditional and predictable Thanksgiving fare and eat whatever we desire, not knowing for sure what the Pilgrims ate anyway. We're also free to attend a late-afternoon movie.

Last year, our son decided not to drive his aging Trooper across two states (it already had 150,000 miles on it). My mother-in-law was out of town, and the friends who usually fleshed out our Thanksgiving guest list had made other plans. So we made a lot of phone calls, my husband grilled a rolled turkey breast on the Weber, and we redefined the holiday. And yes, I did use the heirloom china and get out the nice tablecloth.

Herb-Roasted Turkey Breast (Serves 2-4, with leftovers)

For the two of us, I bought a naturally raised, three-pound boneless breast.

3-4 lb free-range, naturally raised or organic-rolled turkey breast
2 tbsp olive oil
4 large cloves garlic, peeled and thinly sliced
1 tbsp each fresh rosemary leaves, thyme leaves
4 sage leaves, chopped (optional)
Coarse salt and coarsely ground pepper

Preheat the oven to 350 degrees. Wash the turkey and pat dry with paper towels. If there's a string holding the turkey roll together, leave it on. Place the turkey on a rack or on foil and put it in a baking pan. Rub the turkey with olive oil, then cut small slits all over and insert the garlic slices. Run your thumb and finger down the stems of the herbs to pull off the leaves. Chop the herbs and sprinkle evenly over the meat, and season to taste with salt and freshly ground pepper.

Roast until the meat reads 160 degrees on an instant-read thermometer, about 20 minutes per pound (that's an hour or more for a 3-lb. turkey). Insert a fork to see if the juices run clear and not pink. Roast just until done or the breast will dry out. Let stand 15 minutes before carving. Carve only what you'll use and store the rest in a Ziploc bag or plastic container after the meat has thoroughly cooled.

Grilling the Turkey

If you have a covered grill and it's warmer than 30 degrees outside, give grilling a try. Use the indirect heating method as indicated in your grill's manual. Keep the lid on and frequently check the temperature inside the grill with an oven thermometer; it should be around 350 degrees. If the temperature is too hot, the turkey will dry out. Use a disposable drip pan to catch any juices. Feel free to add mesquite chips or fruit wood to add a smoky taste to the meat. The grill cooks faster than the oven, and the turkey will be done before you know it, so check the bird with a meat thermometer. (See above.) Grilling time is about 15 minutes per pound, 45 minutes for a 3-lb. rolled breast. Allow time to rest (the turkey, not you) before slicing.

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