fresh or frozen turkey breast (5 lb. in weight or greater)
5 lb. golden potatoes
6 to 8 ribs celery
2-2.5 medium, 1.5 large, or 1 huge Vidalia onion
1 medium-sized bag baby carrots
4 or 5 parsnips
1 pkg. white button mushrooms
1 pkg. Crimini mushrooms, (sometimes called baby Portobello)
1 box low sodium or no sodium chicken broth, or stock
2 cans low sodium (or healthy request) cream of mushroom soup

Where I get my turkey breasts, they come frozen rock solid and it takes at least two full days in the 'fridge to thaw completely. Depending on what your 'fridge is set for, you might have to allow a third day. (Individual results may vary).

Once it has thawed completely, open up the package and take out the plastic bag with the gravy base in it and set aside. Rinse the turkey well and place in an old fashioned white speckled navy blue or black oval roasting pan. (Be sure that the cover fits well and it doesn't actually touch the top of the breast. If it does, find a bigger roasting pan. Borrow one from your Grandma or your Mom, or a kind hearted neighbor).

Cut the spuds into bite sized chunks, half to three quarters of an inch is fine. You will not need to cut the baby carrots as they already come in a convenient size straight from the bag. I recommend splitting the celery ribs down the middle before chopping them up, but that's just me. The parsnips, being as they are shaped just like carrots, can be cut up like full sized carrots. Splitting them down the middle and cutting them into half inch pieces would be perfect. I can get the mushrooms presliced, but if you can't get them that way, just stand them on their heads and quarter them.

Take a good sized mixing bowl and place both cans of the cream of mushroom soup, the turkey gravy base, and the chicken broth/stock in it and whisk like mad until they are well combined. Place the cut veggies into the pan with the turkey breast (being sure to put some of them into the cavity) and then pour the whisked liquid over everything.

Once your oven has come up to speed (350°F), put the pan entire into it and set your timer for 65 minutes. Check the temperature of the turkey after the timer goes off, if it's not 160°F, put it back in for another 15 minutes and check again. Repeat until the internal temp of the turkey is 160°F.

Take pan out of oven, let it rest for 10-20 minutes, then carve and serve.

This recipe can serve up to X number of people depending on the size of your pan, oven, and turkey breast, however it was developed for three and leaves a decent amount for leftovers.

Note: Do not discard the bones from your roast. You can use them to make a stock and then soup after the roast is picked clean. This is done in recognition of the principle: "When you have nothing, everything is something!", so don't waste a thing!

Serves 3 or more.

Submitted by: R. George Busby III