EagleTribune.com, North Andover, MA   November 18, 2011  Only
like white meat? Try cooking just a turkey breast  If you are a
white meat and turkey breast fan, you might want to consider
cooking just the turkey breast instead of the whole turkey. It
takes a lot less time to cook, is easier to handle and clean up,
and will taste just as good. If you can, you will want to find
what is called a hotel-style breast because that will include
some of the extra parts you can use for gravy, such as portions
of the giblets, neck, back, and neck. The hotel breast also
often has whole wings attached and sometimes comes with at least
some of the dark meat as well.  Preparing the breast for cooking
can be done as you would a whole turkey. You can brine it, for
example, or fry it as well. Brining pulls the skin together and
allows the moisture to remain during cooking. There are many
different brining recipes but a favorite of Julie Geary of
Classic Cooks Catering in Gloucester is originally from Gourmet
magazine. It is 16