So a few days ago I took inspiration from Stacey, who made a whole breast last week. I couldn't remember the last time I made a whole turkey breast. They have a lot of advantages. For one thing, they're a lot of food. You can get a lot of milage out of one with all of the leftovers (which is a good thing because whole turkey breasts are EXPENSIVE). For another thing, my husband really likes turkey.
Although I'm finally reducing the amount of herbage in my refrigerator, I did still have lots of leftover thyme. I used this to my advantage with the turkey.
No need to use a recipe here. I just mooshed up the thyme with some butter and stuffed it under the skin.
Next I put the breast on a roasting rack. I poured some white wine and chicken stock into the pan. I cooked the breast at 375, frequently basting it with the wine/broth mixture.
I served it with Ree's Crash Hot Potatoes. I've wanted to make these forever, but again, it was Stacey who gave me the nudge.
I used yukon gold potatoes as Sir Pickypants isn't so fond of red ones. I made roasted cauliflower without really thinking about how my meal would look in a photgraph. As a result, I came up with a meal that was rather startlingly beige.
I had lots of leftovers for sanwiches. This is a nice turkey sandwich on a challah roll with a fruity mustard I made by mixing dijon with a little preserves. I have enough turkey left over for sandwiches for a week. At $35 a pop I had better have a week's worth of sandwiches!