I'm not brining my Turkey Breast. I've used this under-the-skin rub in the past, and I'll be using it this year. Herbed Turkey Breast Ingredients: Bone-in turkey breast 3 Tbs lemon juice 2 Tbs olive oil (divided) 2 garlic cloves 1 1/2 tsp salt 1 tsp lemon zest 1 tsp dried Thyme 3/4 tsp pepper 1/2 tsp rubbed sage 1. Loosen skin from turkey, leaving attached along bottom edges. 2. Combine 1 Tbs lemon juice, 1 Tbs oil, garlic and seasonings. Spread under turkey skin. 3. Combine remaining lemon juice and oil; set aside. 4. Place Turkey on rack in roasting pan. Bake uncovered at 350 degrees, basting every 10-15 minutes. Let stand 10 minutes before cutting. (Bake to 170 degrees). Bonnie

Here is another low fat one. Sunset magazine first suggested making these to take camping, so the instructions are geared to travel. I just make 'em and eat 'em. I use very little oil because I hate frying... Thai Turkey Sausage From Sunset magazine Perfect for campouts, you can cook up a big batch of patties at home and freeze. Heat them in camp for a great breakfast with eggs or hash-browns (Wilderness Cuisine author Carole Latimer uses sweet potatoes), tangerine juice, and papaya wedges. Notes: It's easiest to mince lemon grass in a food processor or minichopper. For best texture, mince the remaining ingredients with a knife. 1 pound ground turkey 1/4 pound green beans, ends and strings removed, minced 8 green onions, ends trimmed, minced 1 stalk (5 to 8 in.) fresh lemon grass, tough outer layers, stem end, and coarse leaves removed, minced 3 tablespoons minced fresh cilantro 2 to 3 teaspoons fresh serrano chilies (2 or 3), stemmed, seeded, and finely minced 2 tablespoons Asian fish sauce (nuoc mam or nam pla) 1 large egg 2 tablespoons cornstarch 1/4 teaspoon sugar About 2 tablespoons olive oil 1. At home: Mix turkey well with beans, onions, lemon grass, cilantro, chilies (lesser amount for mildest flavor), fish sauce, egg, cornstarch, and sugar. Divide into 16 equal portions and shape into 16 patties, each 1/2 inch thick. 2. Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add a few patties, without crowding. Cook until brown on each side and no longer pink in center (cut to test), about 7 minutes total. Remove as cooked and drain on paper towels; add more patties to pan. 3. When patties are cool, freeze in a single layer in a metal pan until hard, then seal airtight in plastic freezer bags. Transport in an insulated chest. 4. In camp: Place frozen patties in a 9- to 10-inch nonstick frying pan over low heat, cover, and cook until warm, 3 to 5 minutes; turn at least once.

Lars' Algerian Chicken is easy, delicious and just as good cold or at room temperature as it is hot. It's good reheated or made into sandwiches or chicken salad too. I like it a lot. However, here in the sticks I can't often pick up the more unusual ingredients, and I never have fenugreek so I leave it out. You pretty much HAVE to have the sumac, though, so I got some from Penzey's and it lasts for several chickens. I don't always have whole chickens either, and I've just used chicken pieces successfully. And, of course, I never grill, so I do mine in the oven at 350F, works just fine although it would probably be much better on the grill. Algerian Roasted Chicken Lars--based on recipe by Chef Farid Zadi 1 whole chicken 4 cloves of garlic 1-1/2 tbsp Kosher salt 1 teaspoon of sumac 1/2 teaspoon of sesame seeds 1/2 tsp coriander seeds 1/2 tsp fenugreek 3/4 tsp cumin 3 tablespoons of butter, room temperature 1 tbsp minced Thai basil (or 1/2 tsp fennel) 2 lemons 1 tbsp extra virgin olive oil Freshly ground black pepper extra herbs, 1 tsp each minced fresh oregano and basil, optional 4-5 sprigs of thyme Start charcoal for outdoor barbeque, using large chunks of mesquite wood and charcoal. Place the chicken in a roasting pan with a rack. Slide your fingers under the breasts to separate the skin from the meat, turn the chicken over and do the same with the thighs. Mash the garlic with 1-1/2 tablespoons of salt in a mortar and pestle or finely chop the garlic and incorporate the salt into it with the side of your knife or back of a spoon. Add the sumac, sesame seeds, coriander seeds, fenugreek seeds, and cumin and mix to pulverize the seeds. Add butter and basil and combine to mix. Tuck pieces of the butter into the "pockets" under the skin. Squeeze the juice of one lemon all over the chicken, drizzle with extra virgin olive oil, sprinkle freshly ground black pepper. Season the cavity with pepper, tuck in the lemon halves and more herbs into the cavity if desired. Place the chicken on the barbeque and cover, leaving vents fully open to maintain heat. Baste the chicken every 15 minutes alternating water and pan drippings. Midway through cooking turn the chicken 90 degrees. Continue frequent basting. The cooking time for a 3-1/2 pound bird is about 1-1/2 hours, depending on how hot your fire is. Cook to an internal temperature of 160°, measured in the thigh. Let rest covered about 30 minutes before carving. Squeeze fresh lemon juice into the roasting juices, and pour into a gravy boat. Add salt, if needed. Annie

Kind of OT, but funny(ish). Last night we were watching a rerun of "Everybody Loves Raymond" where the whole family was having a birthday party for one of the characters Robert Barone. His wife Amy was wearing a lovely sheath dress with a lemon print and a lemon yellow shrug over the top. I asked my husband if he liked the dress . . . predictably he said "No." and then "Maybe if it was in a different color . . . " I told him that was yet another data point in my theory that he hates everything about lemons. He said yes. Then he said, "I like Debra's dress." That was similar except it was black with a few specks of white and watermelon pink, some type of floral pattern but mostly black. If my husband was younger I would say he is a goth. His son only wears black and grey clothing . . . but my husband has a special dislike for anything pastel. I just might be married to a vampire . . .