Buy a turkey breast that has the gravy pouch inside the packaging. Harris Teeter has this.
Rinse off the breast, place it breast side up in a roasting pan or Dutch oven, smear over and under the skin with mayo, baste with the gravy juices frequently, and cook until the thermometer reads done for turkey--180F.
Make gravy by adding cornstarch or flour to a bit of the juice, creating a slurry, which you then slink back into a pan with the rest of the turkey's cooking juice. Stir/whisk until it thickens. Why people bother to strain out the misc. turkey goop, I can't say. It's all golden. And don't even think about seasoning the gravy (or the turkey for that matter) because it's all in the gravy packet.
Make gravy by adding cornstarch or flour to a bit of the juice, creating a slurry, which you then slink back into a pan with the rest of the turkey's cooking juice. Stir/whisk until it thickens. Why people bother to strain out the misc. turkey goop, I can't say. It's all golden. And don't even think about seasoning the gravy (or the turkey for that matter) because it's all in the gravy packet.
Do I even need to suggest mashed potatoes?
