An fantastic alternative to cooking a whole turkey for Thanksgiving! Since my family all loves breast meat, I fixed two of these for a family dinner. Instead of oil, I used butter because it not only gives the meat great flavor but gives the skin that wonderful golden color. I added chopped onions, carrots, celery, rosemary, sage and garlic cloves to the roasting pan to flavor the juices. I basted the breasts every 20-30 minutes with the pan juices. Some of the most tender, best tasting white meat I ever had. Several people said it had to be dark meat it was so tender and juicy.
Was this review helpful?
12 users found this review helpful
An fantastic alternative to cooking a whole turkey for Thanksgiving! Since my family all...