Use a 6-pound fresh or frozen whole turkey breast with bone, thawed. Loosen skin and spread butter as above. Place turkey breast, skin side up, on a rack in a shallow roasting pan. Spread with remaining butter mixture; insert a meat thermometer into the thickest portion and cover loosely with foil. Put all of the stuffing in a 3-quart covered casserole. Roast turkey in a 325° oven for 2 1/4 to 3 hours until thermometer registers 170 degrees F., adding casserole of stuffing the last hour of cooking and uncovering the last 30 minutes of roasting. Makes 14 servings
771 calories; fat 43g; cholesterol 230mg; saturated fat 15g; carbohydrates 23g; insoluble fiber 2g; protein 71g; vitamin a 485.9IU; calcium 111.1mg; iron 5.6mg.