I often make one small whole turkey and an extra turkey breast for my Thanksgiving. Most of the crowd at my house prefers white meat, and I really like it left over for sandwiches, so this plan makes the most sense for our holiday. This is my go-to recipe for turkey breast that is the opposite of dry and boring and also cooks so quickly, which is the antithesis of most Thanksgiving turkey. The real trick here is getting boneless, skin-on turkey breasts, which you essentially treat as really large boneless chicken breasts. To serve twelve, you’ll need more than one turkey breast. If you don’t have a roasting pan large enough to roast the turkey breasts in a single layer, use two pans (double the onions, oil, and water and rotate the pans halfway through roasting).
— Julia Turshen
Reprinted from Now & Again by Julia Turshen with permission by Chronicle Books, 2018. Photo copyright © 2018 David Loftus.