turkey breast

This is embarrassingly simple, but always a hit even with  a family 2 year old who's yet to eat anything else I've cooked.

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.

Do I even need to suggest mashed potatoes?