Spice up your Thanksgiving dinner

Roasted Turkey Breast


  • 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
  • 1 tablespoon minced garlic (3 cloves)
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 can of beer (of preference)
  1. Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

  2. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the beer into the bottom of the roasting pan.

  3. Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and reaches and internal temperature of 165 degrees F. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes.
Cranberry-Pineapple Relish
Yield: 4 cups


  • 1 (20 ounce) can crushed pineapple (drained)
  • 1 large. thin-skinned navel orange, unpeeled
  • 1 (12 ounce) package fresh cranberries, washed
  • 1 cup sugar
  • 1 Tablespoon Grand Marnier
  • 1/8 teaspoon Ground Black Pepper
  1. Chop orange and cranberries into coarse pieces, either in food processor or blender.

  2. Pour cranberry-orange mixture into a medium sized sauce pan with pineapple, sugar, Grand Marnier and Pepper, then simmer over medium-high heat for 20-30 minutes (or until mixture is thick enough to coat the back of a spoon).

  3. Place mixture into a medium sized bowl and cover with plastic wrap. Bring to room temperature and refrigerate overnight.
Baked Sweet Potato Fries

  • 1 1/2 pounds sweet potatoes
  • 2 tablespoons crushed rosemary
  • ¼ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  1. Wash sweet potatoes and cut into long thin strips, about 1/4 inch thick.

  2. Place sweet potato strips in a single layer onto a baking sheet and season with the rosemary, cumin, salt and pepper.

  3. Bake until edges are crisp and cooked through - about 30 minutes.
Chef Ryan Scott and the turkey troops

Turkey Troops Need:

  • Donated Food Items
  • Food Service Items
  • Printing and Supplies Sponsors
  • Transportation Sponsors
  • Volunteers Thanksgiving Morning 5 a.m.-noon
For more information, email: turkeytroops@gmail.com or visit www.chefryanscottandtheturkeytroops.com

Ryan Scott, Chef/Owner of RyanScott2go

Ryan Scott, 30, zeroed in on his desire to be a chef at the early age of nine when the "toys" at the top of his Christmas list included kitchen utensils, a wok and food dehydrator. Growing up in Modesto, California, he developed a passion for the culinary arts and, at the same time, shaped his well-honed competitive side as a star player on the Los Banos High School varsity basketball team.

Seeking to be the best at any early age, he entered the prestigious California Culinary Academy (CCA) in San Francisco in 1999.

Ryan's professional career began with a one-year internship at the acclaimed Bistro Roxy in Reno, Nevada. In 2001 the enchantment of Hawaii and its array of opportunity compelled him to move out of the landlocked Central Valley to the island of Maui, where he leaped head-first into Polynesian cuisine and took full advantage of his surroundings, eventually staged with two of Hawaii's finest chefs, Peter Merriman and Alan Wong.

A 2001 graduate of the California Culinary Academy, Scott has cooked and learned in the kitchens of many of the country's best chefs. He was a line cook at Restaurant Gary Danko, and staged with Daniel Boulud at Daniel in New York, Charlie Trotter at Trotter's in Chicago, and Suzanne Goin at Luques and A.O.C. in Los Angeles.

In late 2007 Scott was cast as one of 16 contestants on Bravo television's national, top-rated reality cooking show, "Top Chef." Shot in Chicago and judged by some of the country's most famous chefs, the show was an exhilarating, highly educational and singular experience for Scott and his fellow contestants.

Ryan joined Mission Beach Café as Executive Chef/Partner in June 2008 where he gained quick acclaim being rated as one of the Top 10 New Restaurants by USA Today and Zagat Guide 2008. Prior to the Café, he was chef and manager at Myth Café in San Francisco from 2005 to its closure in March 2008.

There he developed an excellent reputation and critical acclaim for his fresh, hearty and thoughtful California cuisine. Lines formed early for his seasonal soups, salads, sandwiches and signature bag lunch, eventually drawing an average of over 300 lunchtime diners a day to this 48-seat, fast-casual spot.

Ryan is currently the Chef/Owner of RyanScott2go, a private catering company that adapts its menu to its clients needs; from parties of 2 to 600, sit-down or buffet, themed or fine dining, Ryan does it all. On top of private parties RyanScott2go offers cooking classes, demos, and team building events for some of San Francisco's esteemed.

In between his busy catering schedule Ryan rounds it all off with personal and Top Chef appearances, magazine shoots, numerous charities, being a spokesperson for numerous products, and local TV and Today Show appearances.

Since the notoriety received from the show, Ryan has used his fame to give back to the community as much as possible. Ryan works extensively with many community organizations, donating time and cuisine to charities such as Meals On Wheels of San Francisco, Inc., Make-A-Wish Foundation, the American Heart Association, the Guardsman Association, SF Opera, Share Our Strength, and the March of Dimes. In addition Ryan has his own annual charity, Ryan Scott and Turkey Troopers Annual Thanksgiving Giveaway, which will feed more than 3,000 people this year.

For more information, visit www.ryanscott2go.com

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