When you want the height of flavor but don't want to fool with a whole bird, roast a turkey breast. Basted with a thyme, butter and wine sauce, this one's moist and full of flavor.
The resting time after roasting allows the meat to become more firm, so carving smooth, uniform slices is easier.
Garnish with small whole fruit, such as apples or kumquats, and fresh herbs, such as thyme or sage.
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