Monday, August 29, 2011

Slow Turkey with Rice

Simple weekend lazy goodness.  Made this while I was outside carting off our neigghbor's tree remains. The oven temp is so low it didn't even heat the kitchen too bady.

I make this in my coveted and lust worthy Le Creuset oval, but any cast iron or, heck, a crockpot would work with a very little adaptation.

12 oz turkey loin

½ bottle of poppy seed dressing

6 strips of cooked bacon, chopped

1 tsp red pepper flakes

1 cup rice

Preheat the oven to 300 degrees.

Empty the ½ bottle of Poppy seed dressing into the bottom of a large cast iron pot with tight fitting lid.  Fill the bottle with water, shake well, and reseve.  Plop in the turkey loin, the chopped bacon and the red pepper flakes, stir it around it bit.  Cook for an hour and a ½.  Turkey should be done, but much of the juices will remain.  Add the rice and the reserved bottle of water/dressing and stir to submerge.  Cook for another hour.  Rice should be fluffy and turkey pull apart tender.  Fluff and serve.

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