Roasting Turkey Breast Instead Of The Whole Bird - How?
I'm hosting Thanksgiving this year. I don't like turkey or stuffing, so the dinner will revolve around a leg of lamb and creamed veg. Still, there is always someone who wants turkey.
So, I was planning to get some skin-on turkey breast and roast that - not the whole bird, just the breast. With some "make-ahead" gravy.
However, I have never cooked just the breast before - again, I don't like turkey so I cook it once a year - and would prefer not to serve a leathery "experiment". Without the mass of the whole bird, I'm not sure how I'll get the skin crisp without overcooking the meat. Break out the propane torch?
I would be grateful for any suggestions. Thanks.