2 turkey breasts, cut in half
Flour, salt and pepper
1 stick butter
1 can chicken broth
1/8 tsp. dried thyme
1 sm. bay leaf
3 oz. vermouth (or other dry white wine)
1/2 lb. mushrooms, sliced

Rinse and dry the turkey breasts. Sprinkle flour, salt, and pepper on turkey. Melt butter in large skillet and brown turkey on all sides over medium heat. Before turkey is finished browning, add mushrooms.

When mushrooms are lightly browned, add vermouth, thyme, bay leaf, and broth. Cover and simmer 30 minutes or until meat is tender. Place turkey breasts on platter. Make gravy from pan juices and mushroom; pour over turkey and serve.

Either of these recipes, served with hot biscuits or muffins topped with Lee Russell's rhubarb marmalade, will make you glad you took up turkey hunting.