I recommend doing turkey different ways than simply roasting the whole bird at one go.
There are a lot of good reasons for this. I am not going to go into them.
You can slice raw turkey breast, rather thin, and southern fry it for Thanksgiving.
You could do a schnitzel, pound the raw breast slices, if neccesary, to get the required thinness, then dredge it for a moment in rendered bacon fat before flouring.....lemon wedges served on the side!
You can also do it Italian scallopini style for example. You can do it alla Marsala. Various veal type recipes.
I suggest using bacon somehow. Or a cream, or cream tomato sauce. These moisturize and flavor bland dry turkey breast.
You can do turkey breast saltimbocca.
The rest of the bird can be done other ways the next days. How about a fricassee?
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