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Article: The Main Ingredient: Make juicy, flavorful turkey breast in under 2 hours
- Article from:
- Sunday Gazette-Mail
- Article date:
- November 20, 2005
- Author:
CopyrightCopyright 2005 Sunday Gazette-Mail. Provided by ProQuest LLC. (Hide copyright information)
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robbyers@wvgazette.com
tara@wvgazette.com
I (Tara) never cared for white-meat turkey growing up. I announced
at about age 4 that if I'm ever on death row, my last meal must be
Thanksgiving dinner, but it went without saying that that meant dark
meat only.
Fast-forward 20-odd years to my first Thanksgiving as a newlywed.
It was just the two of us, but my lifetime renunciation of white meat
was so deeply embedded in my psyche that I was actually surprised,
not to mention alarmed, when grocery-shopper Rob brought home not a
20-pound gobbler but a modest bone-in breast.
"How much turkey can one woman possibly eat?" he defended his
choice, quite reasonably.
Well, there was nothing to do but cook ...