since some of you people cook actual food rather than microwave Stouffer's Turkey Breast (*With Real Gravy!) post your favorite recipes here.
I'll start with my favorite way to prepare turkey. The problem with turkey is it's such a large bird it takes forever to cook. The white meat is done before the dark meat is, then it starts to dry out. Brining the turkey helps keep the breast moist. (insert bug joke here).
this recipe is not "mine" btw, it comes from Alice Waters. I've used it the last few years and love it.
2-1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme, or 4 tablespoons dried
1 whole head of garlic, peeled
5 whole allspice berries, crushed
4 juniper berries, crushed
Place the water in a large pot that can easily hold the liquid and the turkey you intend to brine. Add all the ingredients and stir for a minute or so until the sugar and salt dissolve. Refrigerate turkey in the brine for 24 hours. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.
Stuff the cavity with lemons, herbs, and onions, if desired. Rub the skin with oil and sprinkle with fresh ground pepper. Cook uncovered in a 400-degree oven for 12 to 15 minutes per pound until the internal temperature at the thickest part of the thigh registers at least 165 degrees.