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Oven-Roasted Turkey Breast
December 26, 2013

I had 2 turkey breasts about 1.7 lb each, since I couldn't find a 3lb breast in the store. I replaced the paprika, italian seasoning and Mrs. Dash with 3 sprigs of thyme and 1 sprig of rosemary, all finely chopped. I didn't save half the butter for later, but put it all on at the beginning and just basted with pan juices. I also used the shallot at the beginning in the butter mixture. The times provided in the recipe was perfect for me, and the meat was wonderfully tender. For the gravy, I used almost ALL the drippings, and I used chicken stock (not cream), which gave me a lot of delicious gravy. (And today, I used up the gravy, along with leftover turkey and leftover stuffing, to make a turkey pot pie.)

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