I haven't made this recipe personally, but a friend has and liked it a lot. I usually roast brussels sprouts in the oven after coating with oil, salt and pepper - 400 for 20-40 minutes or so - depending upon the size - I cut them in half if they're really large. They carmelize and are just delicious - even though they look pretty ugly. When I roasted them when DS was visiting, he politely took one or two and then passed the plate - then when he tasted one, he got the plate back and finished them all up! BRUSSELS SPROUT HASH WITH CARAMELIZED SHALLOTS Bon Appétit : November 2007 Thinly sliced brussels sprouts are sauteed with shallots in this comforting hash. Makes 8 to 10 servings - Molly Stevens 6 tablespoons (3/4 stick) butter, divided 1/2 pound shallots, thinly sliced Coarse kosher salt 2 tablespoons apple cider vinegar 4 teaspoons sugar 1 1/2 pounds brussels sprouts, trimmed 3 tablespoons extra-virgin olive oil 1 cup water Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Saute until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Saute until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Saute until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Oh anne_ct, I am disappointed! I was looking forward to hearing how it turned out in the microwave for future reference! Expect you to do ONE little thing and there you go! Sheesh! ;) Glad you enjoyed it as best you could. That's one reason I dislike Butterball and all the fuel-injected birds. Too salty and I find it's almost always mushy from the salt slime. And they cost more too because of the name. Not for me. I've thought many times about picking up one of the boneless breasts from Aldi. Slightly spendy but should be easy. Seems to me they're 3# for about $9. FWIW, Aldi and Trader Joe's are only kissing cousins. Two brothers owned the Aldi chain and got into a fight in the 60s over whether to sell cigarettes. Because of this disagreement, they split the company and literally, the world. They have lines drawn up and they don't cross them. One brother's division owns Aldi Sud which is the division of the Aldi chain in the US and the other brother owned Aldi Nord and his division bought Trader Joe's. Both brothers are now dead. There was/is some sharing of advertising, some cooperation on purchasing and things but the Aldi and Trader Joe's stores are very different. Don't expect to see more than one or two items the same in both stores. Very different operations. It's an interesting history of a single family store turned global.

I saw your turkey on the dinner thread. Would you mind sharing how you make it? I'm always looking for healthy choices and this looks really good! Thanks!

The FDA says 150º is safe if held at that temp for at least 4 minutes. Not a typo. (I just checked again). Out of the oven, tented, it will increase to at least 160 within 20-30 minutes. Just pulled out my big file folder last night. Old Food&Wine recipe, after resting, cranks the broiler and gives the breast skin a quick re-heat so it is sizzle crisp to the table. edited to add...the FDA has advanced charts for precision cooking that involves times held at certain temps for safety. Why SousVide works and why the length of time is important. Many home ovens run low and high and rarely checked by the homeowner. My old vintage gas double wall ovens were off...the upper ran a bit high and the lower a bit under. Why we see recipes for 155-160º so often.