For those who would like to dispense
with a full-bird turkey this Thanksgiving Day, especially for a
smaller crowd and not spend hours preparing, served with traditional
side dishes, like dressing, cranberry sauce, biscuits and yams –
this Turkey-in-Pot recipe is for you.
The breast alone is easier to cook and
carve and yet roasted. The solution is turkey breast French style: in
a pot. Surprisingly it produces a very moist and tender meat; most
often the method being used to cook whole chickens.
Bone-in turkey breasts will vary in
size, like frozen turkeys at the grocery mart. 6 to 7 pounds is the
ideal size that will feed a small crowd up to eight, yet small enough
to fit into a 7-quart Dutch oven, especially when the rib bones are
trimmed.