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I usually don't like turkey, because most people overcook it and tend to dry it out. This one is very moist and flavorful, because it's first browned and then simmered in a little bit of liquid.
In a small bowl, mix together 1 tblsp. olive oil, curry powder, crushed garlic cloves, crushed bay leaves, and salt.
With just a small opening at the end, carefully free the skin from the breast to create a pocket between the skin and the meat. Spoon the curry mixture into the pocket and massage the skin to distribute the mixture evenly.
Heat the rest of the olive oil in a Dutch oven over high heat. Brown the turkey breast on all sides. Cover and turn the heat down to medium. Turn the turkey breast every 10 minutes for 40 minutes.
Pour in the broth and put in the whole bay leaves. Once it boils, turn the heat to low and cover tightly. Turn the turkey breast every 10 minutes for another 30 minutes.
Turn off the heat and let the turkey breast rest for at least 20 minutes. Carve the turkey breast as usual and serve with the pan gravy on the side.
A whole chicken can also be used with this recipe. Cut out the vertebrate so the chicken can be laid flat, breaking the ribs and breast bone if necessary. Since there is skin only one side, there is no need to turn the chicken while it's "roasting." Turn the chicken just before pouring in the broth. Reduce cooking time to about an hour for an average size chicken (2-3 lbs).
This recipe was provided by Mabel Menard from Chicago.