working at a grocery store, a young couple rushed through my line with a frozen
turkey—just hours before Thanksgiving dinner—we had a good laugh! To make
sure this doesn't happen to you, purchase refrigerated turkey breasts found in
the same section as the refrigerated whole turkeys. You may wish to substitute
two small turkeys. Check cooking times on the package and adjust accordingly. A
12-pound turkey will also work with the gravy recipe. For stuffing, purchase
stuffing and follow the package directions. Just don't overfill the cavity.
2 (6 ½-pound) turkey breasts
2 pieces of
cheesecloth, cut to fit over each turkey breast
¼ cup butter
Ground black pepper
½ cups water
3 teaspoons chicken
½ cup all-purpose
Preheat the oven to 450°.
2. Open turkey in the sink and
rinse well. Set both turkey
breasts in a large
oval roasting pan with skin side up.
3. Melt the butter in a 1-quart
saucepan. Place cheesecloth in
butter; use two
forks to lift it out and spread one piece over
breast. This helps to keep the white meat moist.
4. Place in the oven, then reduce
heat to 325°. Set your timer for
2 ½ hours.
5. Set the pan on the stove top.
Carefully remove cheesecloth.
6. Baste turkey, then sprinkle with
poultry seasoning, salt and
with drippings every 15 minutes for 45 minutes
to an hour.
Turkey is done when internal temperature reaches 185
7. Place turkey breasts on a
carving board. Let sit at least 15
minutes before carving. This gives you time to make gravy.
Strain the pan juices into a 2-quart saucepan and set
heat. In a medium bowl, whisk water, chicken
base, flour and
cornstarch. Pour some of the hot liquid into
mixture. Pour back into saucepan and heat,
constantly, until thickened. Strain again if needed.
You can add a
tablespoon of butter to make the gravy richer.
9. Carve the turkey neatly and
arrange on a large serving platter.
Try to keep the
slices neat with the skin attached for a great
Using a newly sharpened knife helps.
Hint: Perfectly roasted turkey breast is delicious served with
Candied Yams, Cream Fruit Salad, Green
Bacon, Cranberry Sauce and Herb Stuffing.
Makes 12 or more servings and 4 ½ cups gravy