i find these round things every where what does it do.
You don't even need turkey breast, I have a recipe that will do with just thick turkey slices (from the deli)Make some instant stuffing and roll it up in the turkey slicesLay them seam down in a cake pan and pour gravy over top.
It is an electrolytic capacitorThey are used in relatively high-current and low-frequency electrical circuits, particularly in power supply filters, where they store charge needed to moderate output voltage and current fluctuations in rectifier outputThey are also widely used as coupling capacitors in circuits where AC should be conducted but DC should notThere are two types of electrolytics; aluminum and tantalum.
But a Whole breast - that's the meat of Both breasts still attached to the bone, if you'd likeMake a fresh herb rubIn a food processor combine a 1/2 bunch of italian parsley, 1 fresh bunch basil and/or sage and a softened cube of butterPulse till combined Run your fingers under the skin of theturkey breast to create a pocked from the front to the backStuff the herbed butter under the skin and bake appropriately.this will make for a very tasty and very moist turkey breast.
1 5- to 7-pound fresh (or frozen and thawed) turkey breast Kosher salt and ground pepper Dried herbs and spices of choice: sage, thyme, garlic powder, onion powder Vegetable oil Preheat the oven to 325 degrees F Brush the turkey breast with vegetable oilSprinkle liberally with salt, pepper, herbs, and spices Insert meat thermometer to the center of the breastWrap and seal the breast in extra-heavy aluminum foil, with the face of the meat thermometer on the outside of the foil for viewingPlace on a wire rack in a shallow roasting pan Roast the turkey breast until the meat thermometer reaches 170 degrees F(about 2 to 2-3/4 hours)Open the aluminum foil about 30 minutes before the breast is done and baste 2 times with the drippings.
