John Frailey
TVWBB Fan
I keep seeing these beautiful, boneless sklinless turkey breasts on smoking sites everywhere, including the poultry section of this one under "cooking topics". Some even with skin intact. A couple of questions.
First, how do you get 2 breast halves to form into such a seamless "roast" look? (reference this sites photos). And second, where do these people find 8 and 10 pound turkey breasts. All I see in my grocery stpores is 2 -3 pounders. I am interested in making my own sandwich slices to avoid the disgusting overuse of sodium in the commercial ones.
First, how do you get 2 breast halves to form into such a seamless "roast" look? (reference this sites photos). And second, where do these people find 8 and 10 pound turkey breasts. All I see in my grocery stpores is 2 -3 pounders. I am interested in making my own sandwich slices to avoid the disgusting overuse of sodium in the commercial ones.