Or, if you can't find one, get a on the bone turkey breast and soak it in water for a day or so, changing the water every few hours to de-enhance it. Carve off carcass and voila! When I was a kid, I worked in a restaurant that served carved turkey on thanksgiving, and we would take the raw turkeys, butcher off the breasts, use the dark meat for other things, and then bake the turkey breasts on a sheet pan basting with butter. Good lord those were good, and I still do a few on T-day today!