My recent houseguests in Florida killed an Osceola turkey (one of the four grand slam gobblers). We cut the first breast into strips, egg-washed them, floured, and fried. Tasty, but deserved better. They generously gave me the second breast, boneless and skinned in one big hunk, about 3 lbs, now in the freezer, before they departed.
I would like to do a more regal preparation with the other breast for a small dinner party. Ideas?