Pandemic Thanksgiving

NEW MEXICO SPICE-RUBBED TURKEY BREAST

4-6 pound turkey breast, thawed ahead if frozen, washed and dried

1 tablespoon each stripped fresh herbs: sage, thyme, oregano and/or rosemary

salt and pepper

1/2 stick (4 tablespoons) butter

2 tablespoons New Mexico Spice Rub (recipe follows)

Preheat oven to 425 degrees.

Thoroughly salt and pepper the turkey breast. Slide fingers under skin to loosen. Place fresh herbs under skin as evenly as possible. Set breast on a roasting pan and sprinkle generously with the chile rub.

Melt the butter in a small saucepan. Soak a length of cheesecloth large enough to cover the whole turkey breast. Using a tongs, pull the cheesecloth from the saucepan and arrange over the turkey, covering completely. Take any remaining rub and spread it on the surface of the cheesecloth, if desired (optional.)

Roast the turkey breast for 10-12 minutes per pound, until juices run clear. During the last 10 minutes, remove the cheesecloth to allow to fully brown. When turkey breast is cooked, remove from oven and allow to rest for up to 30 minutes.

TURKEY GRAVY

1/2 cup white wine

2 tablespoons butter

3 tablespoons flour

1-1/2 cup rich turkey or chicken broth

Salt and pepper to taste

Place roasting pan over medium high heat on your stove. Add white wine and scrape bottom with a rubber spatula to deglaze the pan. Add the butter. When melted, turn the heat to low. Add the flour and incorporate into the liquids in the pan. Gradually add the chicken broth, stirring with the spatula to fully incorporate without leaving lumps. Continue until all the broth is added. Cook over low heat until thickened. Strain if desired and pour into a gravy boat.

NEW MEXICO SPICE RUB

1 tablespoon mild red New Mexico chile

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon Mexican oregano

1/4 teaspoon dry mustard