Get up to 50% off of Tamron’s Favorite Products at


Carla Hall’s Turkey Breast With Spicy Gremolata


We’re cooking with gratitude this Thanksgiving! Check out Carla Hall’s Turkey Breast With Spicy Gremolata and Cornbread Skillet with Cinnamon Butter recipes featured in our Thanksgiving episode below.

Turkey Breasts With Spicy Gremolata


  • 2 Turkey Breast Halves

  • 1 1/2 cups flat leaf parsley (packed) – finely chopped

  • 1/4 cup sage leaves – finely chopped

  • 4 garlic cloves (smashed)

  • 3 tablespoons lemon zest (finely grated)

  • 1 teaspoon crushed red pepper flake

  • 2 teaspoons kosher salt

  • 1/2 cup olive oil



  • In a medium bowl, add the parsley, sage, garlic, lemon zest, crushed red pepper flakes, Kosher salt and mix to combine.

  • Stir in olive oil. Set aside.

  • Rub spicy gremolata under the skin of the turkey breasts.

  • Reserve remaining gremolata

  • Heat a heavy bottomed saute pan over medium-high heat with 2 tablespoons olive oil.

  • Sear each breast until golden brown on all sides. (2 minutes per side)

  • Place the seared pieces on a baking sheet, and finish cooking them in the oven.

  • Cook until an internal temperature of 160ºF is reached, about 30 minutes.

  • Finish the turkey with the remaining gremolata by rubbing it on the cooked turkey.

  • Serve warm or at room temperature.

Cornbread Skillet with Cinnamon Butter


Cornbread Skillet

  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ¼ cup buttermilk
  • ½ cup store-bought canned cream-style corn
  • ¼ cup plus 1 tablespoon canola or other neutral oil

Cinnamon Butter

  • 4 ounces (1 stick) salted butter, softened
  • ½ teaspoon ground cinnamon
  • 2 teaspoons powdered sugar
  • 1/8 teaspoon almond or vanilla extract


  • Place four 3.5-inch cast-iron skillets* in the oven, then preheat it to 425.F. Be very careful not to touch the hot skillets without oven mitts or pot holders and be sure to have an adult help with taking the skillets in and out of the oven.
  • In a medium bowl, combine the cornmeal, sugar, baking powder, and salt. In a small bowl, whisk together the eggs, buttermilk, creamed corn, and ¼ cup oil.
  • Pour the wet ingredients into the dry ingredients and mix until smooth. Using oven mitts or pot holders, take the hot skillets out of the oven. Divide the remaining1 tablespoon oil between the skillets, quickly tilting the pans so that the oil coats the bottom and sides, and then pour the batter evenly into the skillets. The batter will begin sizzling right away.
  • Put the skillets in the oven and bake until golden brown and a cake tester inserted in the center comes out clean, about ten to thirteen minutes. Remove the hot skillets from the oven and place on a cooling rack to cool slightly.
  • While the cornbread bakes, prepare the cinnamon butter. In a medium bowl, mix all the ingredients with a rubber spatula. Stir until everything is mixed well and is an even color (no streaks). Transfer the butter into an airtight container.

Serve the cornbread hot or warm with a dollop of cinnamon butter. This recipe makes four 3.5-inch round cornbread.

*You may substitute a muffin tin in place of the skillets.


Related Content