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This was the best Roast Turkey Breast recipe I've ever tried. I used exactly what the recipe stated but doubled the amounts because the breast was almost 6 lbs. It took about two and a half hours to cook, and I kept the tented foil on for the first 2 hours. I basted it probably 3 times during cooking, and kept most of the drippings, (not just 1-2 Tbsp), to make the gravy. It turned out fantastic-juicy, tasty, and an incredible gravy, which I used the next night for Turkey and Gravy in pastry shells. So much easier than cooking the whole bird, and not a scrap was leftover.
