Ok so I know that you're probably thinking to yourself right now: "But... Marina! Trifle is for dessert! What are you doing?!" Haha. Silly, silly fans of mine. Don't you know how much we love breaking rules here on Marinated?

Technically, a trifle is just a layered dish. Yes, it's typically used to describe puddings and custards and etc., I wanted to make a savory trifle with layers of deliciousness. Yes that is turkey, mashed potatoes, AND cranberry chutney you see above this text. It's is a dish with many different parts. And trust me, the reward is well worth it. The presentation is just gorgeous. 

Turkey Trifle

Ingredients:

Turkey

1 whole turkey breast roast (Butterball works great)

1 cup buttermilk

1/2 stick butter 

3 cloves garlic 

4 sprigs fresh parsley

20 sprigs fresh chives 

Palm full of cracked black pepper

Mashed Potatoes

7-8 yukon gold potatoes

1 cup sour cream 

1/4 cup light cream 

1/2 stick butter 

8 sprigs fresh chives

2 cloves garlic 

1/2 Tbs garlic salt  

S&P to taste

Cranberry Chutney

1 package cranberries 

1 can mandarin oranges 

1/2 cup water 

1/2 cup white sugar

1/4 cup golden raisins  

Instructions: 

Let's start with the cranberry chutney because it can be made days in advance and eliminates an extra distraction from roasting your perfect turkey. In a large sauce pan, put the cranberries, sugar, and water over medium high heat. Stir until all the sugar is dissolved. Let it boil for about 15 minutes, or until most of the cranberries have popped and it begins to thicken. Lower the heat to a simmer. Once this happens, add the mandarin oranges (juice and all) and raisins. Let simmer for another 10 minutes. Take off the heat and store in an air-tight container in the fridge for up to a week. 

Now we can put our turkey in the oven while we make our potatoes. Preheat your oven to 375 degrees while we prep our marinade. For the initial coating, I used butter, fresh parsley, and two cloves of garlic. After you've covered your turkey, feel free to throw it in the oven. You know the rule: one half hour for every pound. I made two turkey breasts at about five pounds each, so I left them in there for five hours. Every thirty minutes I would brush it with the marinade: buttermilk, crush cloves of garlic, black pepper, and chopped chives. The ratios don't matter here. Just throw it on those turkeys every thirty minutes and you're guaranteed a moist bird. 

For the mashed potatoes, start by peeling and dicing the potatoes. Add the them to a giant pot of water over medium high heat. You can take them off the heat and drain them once a fork pierces easily through them. Transfer the drained potatoes to a large bowl. Add the butter, light cream, sour cream, garlic, chives, salt, and pepper. I used a hand mixer, but you can mash them by hand if you so desire. 

Now that all your parts are ready it's time for the fun part: assembly. Slice your turkey carefully and evenly. I had no idea how to do this, but I did my best with a serrated knife. Place one cut of turkey on the plate, then take a giant scoop of potatoes and put them on top. Then place another cut of turkey on top of those potatoes, and then a smaller scoop of potatoes right on top. Drizzle a small spoonful of the cranberry chutney on top of the layered entree. Take two chives and place them against the meat and potatoes in an X formation for a truly elegant look. And voila, you're done!