[PJ-Comix]

If you have two turkey breasts, they will probably fit in one roaster, and you can cook (actually, re-cook) both for the time recommended for one (though three hours still seems EXCESSIVE, way way excessive, for a reheat).

Not 100% sure on the time. Usually I cook about 5 pounds of turkey breasts for 2 hours as per instructions. I just thought 7 pounds would add an hour. Will do for both whatever the instructions say to do for one. Both turkey breasts will be of almost the same weight.

After Thanksgiving the prices on those turkey breasts drop a lot so you might want to check them out for yourselves then. They are incredibly juicy the way I like. All white meat.

[hellinahandcart]

I had a brined turkey once (you soak it it salt water and spices for 24 hours prior) and it was the juiciest thing I've ever put in my mouth. :D If I ever host Thanksgiving again, I'm going with brining. It is the best.

Another mistake people make is to start carving the turkey while it's still hot. All the juice runs right out, and then it doesn't matter what recipe you used or how correctly you cooked it, it's dry enough to choke ya...