OUTRAGEOUSLY-GOOD ROAST TURKEY BREAST Thaw a 4- to 7-pound turkey breast. Dry well and rub salt and pepper in the cavity. Place in a small roasting pan with a couple of stalks of celery and half an onion, quartered. Place 2 large squares of butter on top of the breast and loosely tent it with a square of aluminum foil to keep it from over-browning. Serve hot with gravy and dressing or at room temperature or cold for sandwiches. This is really good and the every-15-minute-basting makes it special. Slice it thin and the sandwiches are wonderful with mayo and lettuce. JJ
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