Roast Turkey Breast with Gravy
WHEN IT COMES to eating the Thanksgiving turkey, my family has a preference for white meat. That suits me fine, as it means there’s always plenty of rich, silky dark meat for me. But this year I decided to put my own preferences aside and roast just two turkey breasts for the family. The turkey breasts would be a breeze to carve, and I wouldn’t have to face the usual challenge of bringing the white and dark meat to perfect doneness at the same time.
The white meat of a turkey breast is less flavorful than the dark meat, so I’d need to crank up the flavor. And since it’s lean, I’d have to take care in the cooking to not dry
