For smaller Thanksgiving parties or white-meat-only crowds, a whole turkey breast is a smart alternative to an entire bird. A 5-pound breast can be substituted for the 12-pound bird called for in our recipes with a few minor adjustments.

1. Insert a meat thermometer into the meaty part of the turkey breast, making sure it doesn't touch the breastbone.

2. Bake the breast at 350 degrees for 1 hour and 45 minutes or until the thermometer registers 170 degrees. Cover the breast loosely with aluminum foil if it gets too brown.

3. To carve, slice the breast directly off the bone. Discard skin.