This will not create the perfectly browned turkey, but it will make a flavorful, moist, and delicious turkey that is great as a main dish or perfect for a turkey sandwich.

Ingredients:

Turkey Breast

Bouillon Cube/Stock

Garlic

Bohemian seasoning

Begin by preheating the oven to 450 degrees. Begin by either utilizing a bouillon cube or stock and placing it into your baking dish. Next chop garlic into a couple of pieces and place them at the base of the baking dish. Put the turkey on top of the garlic and drizzle the surrounding stock across the surface of the turkey, sprinkle with Bohemian seasoning. Rotate the turkey to ensure all of the turkey is covered in the seasoning. Cover with tin foil and cook for around 20 minutes. Take the turkey out, rotate, and spoon the juices over the turkey and then place back in the oven, without the tin foil, for 20 minutes at 350 degrees. The rest of the time the turkey will cook at 350 degrees. Remove the turkey again and rotate. Again drizzle the juices over the turkey. You will notice the juices have begun to soak up into the turkey. Also make small incisions into the turkey and slide the pieces of garlic that have been marinating in the juices under the turkey into the turkey. They will really begin to flavor the inside of the turkey. Place back in the oven and cook for another 20 minutes. Continue the process of removing the turkey every 20 minutes and drizzling the juices across the turkey for another hour for a total of 2 hours of cook time. After you can plate, cut the turkey, and add a little squeeze of lemon or parsley garnish if you desire.

With the remaining juices, pour them into a frying pan. You will notice there is very few juices left and mainly fat. Add a quarter cup of flour and stir. Add flour or water if needed for desired consistency. The gravy will be flavored with the Bohemian seasoning, making a great flavorful addition to the turkey and whatever else you utilize the gravy on.

Side Note: These times utilized a 3 pound turkey.