This Easter I wanted to do something different from the usual 'huge bird' and try a new recipe that has been buzzing in my head ever since tasting a dish in Southern California a couple of years ago..needless to say, it was a memorable Christmas dinner on the west coast. So on Sunday I tried some masterful cooking wizardry in the kitchen trying to duplicate that one time amazing gastronomical extravaganza . I knew the spice blend had to be a mix of cinnamon, cardomon, savory and a few other spices. I knew I would be heavy on the Grand Marnier too. So here is my recipe. It was every bit like the meal at Splashes and if I say so myself, a tad better! Four pound turkey breast. This one came in the net casing. I saved it in order to put it over the stuffed breast after it was stuffed. Wash and pat the meat dry. Lightly salt. ( I did not 'brine' this tureky breast and it was still very moist.) The night before: Soak one cup of dried cranberries and orange rind (one very large orange) in about 1 1/2 cups of Grand Marnier. No pith ( white from the orange skin)..this will make it bitter. Prepare the stuffing. 1/2 cup of butter- melt it. Saute one minced onion in the butter till clear. Add 1/2 tsp of savory 1/4 tsp of cardomon 1/4 tsp of cinnamon fresh ground WHITE pepper. I like it peppery so the amount depends on you. Blend together in the butter and onions. Add the dried cranberries and orange and all the liquid. The smell will drive you mad! Stir only until mixed and turn off heat. Add approx 2 cups of very fine unseasoned bread crumbs. Do not use any of the flavoured ones. You want to taste only the flavours you're using....butter and spices and that lovely orange....and of course the Grand Marnier! Stir well until bread crumbs are well mixed. Let cool well before placing on the open breasts. Once you lay the stuffing on the breasts, press the two of them together and squeeze them back into the net bag. If you're using string to tie, you may need some help holding the breasts together. It was a bit awkward, but I managed and then stuffed any of the extra stuffing that escaped back into the pockets of the meat. Then melt about 1/4 cup of butter and two tbsps of Herbes de Provence ( and yes, I strongly recommned you use this due to the lavender..gives it an amazing taste and ohh so French along with the Grand Marnier! Mwah! Roll the netted breast in the Herbes de Provence and melted butter. Place in a cooking bag that has another cup of Grand Marnier waiting. Roast at 350 for 25 mins/pound. When finished cooking, let set for 45 mins before slicing. Enjoy!! This really is an easy recipe that gives you an eventful outcome~ special indeed! Amazing flavour!

Garbage Can Turkey 20-30 gallon galvanized steel trashcan 1 roll heavy strand picture wire 1 roll aluminum foil 1 dozen bricks 1 pair wire cutters 1 pair heat resistant gloves 1 bag charcoal briquettes (the cheaper the better) 1 thawed turkey – don’t buy Butterball, it has butter added (really!) 2 large onions, quartered 2 stalks celery, chopped into 1-2 inch pieces 1 bottle Lawry’s seasoning salt 1 stick butter Place the trashcan on non-flammable surface. Line bottom of can with layers of brick, staggered to form 2 layers. This will keep the bottom of the can from touching the coals. Use equal pounds of briquettes and pounds of turkey (10-pound turkey, 10 pounds of briquettes). Start charcoal in usual manner; wait until coals are white. While waiting, prepare turkey. Wash and rinse the turkey with cold water. Remove giblets from breast cavity or neck cavity. Fill breast cavity with onions and celery pieces, if desired. Place 1 stick of butter in cavity. Rub entire turkey with seasoning salt. Mold foil on bottom of turkey only. Puncture small holes in foil. This will allow the fat to drip on coals and create smoke. Tie turkey to rod with three separate picture wire ties, making sure the wire is secure and firm around turkey. Turkey should hang on rod with foil in place on bottom of turkey. Place suspended turkey across top of trashcan. Cover with lid slightly ajar. Cook for 7 minutes per pound (1 1/2 hours for a 12-14 pound bird. About 3 hours for a 35-40 pound bird,) Test with meat thermometer in thickest part of the thigh – not touching a bone. After turkey is done, remove turkey from the rod and wires while using heat resistant gloves. Place on serving dish. Let rest 5 minutes before slicing. Note: If the skin browns too quickly, reduce heat by pulling back the lid further, or removing lid for a while.