This is simple and delicious, and certainly not rocket science--no need to really add anything or change anything other than the cooking time. Rub the turkey breast all over with a couple tablespoons of butter before adding the onion soup. Mine was done perfectly at 5-1/2 hours, so for those who complained this was dry it was only because the meat was cooked too long, and an instant read meat thermometer might be helpful--you want the temperature to read around 170 degrees. For a lovely pan gravy, strain the drippings into a saucepan with some chicken stock mixed with cornstarch and cook till thickened. The meat is tender, juicy, and delicately seasoned by the onion soup mix, which also lent a nice flavor to the gravy. Since there are just the two of us, we had beautiful slices of turkey breast leftover for sandwiches, as well as the carcass which I froze to make turkey soup.
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