Thaw a 4- to 7-pound turkey breast. Dry well and rub salt and pepper in the cavity. Place in a small roasting pan with a couple of stalks of celery and half an onion, quartered. Place 2 large squares of butter on top of the breast and loosely tent it with a square of aluminum foil to keep it from over-browning.

Bake in a preheated 325-degree F. oven 25 minutes per pound. After the first 15 minutes of cooking, when the butter has melted, baste the breast with 1 cup of dry white wine and continue to baste every 15 minutes until done. Baste as above-outlined even if label says �self-basting�. Add additional wine as needed to prevent drippings from burning.

Serve hot with gravy and dressing or at room temperature or cold for sandwiches.

This is really good and the every-15-minute-basting makes it special. Slice it thin and the sandwiches are wonderful with mayo and lettuce.


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