2 tablespoons olive or vegetable oil
3 tablespoons butter
2 tablespoons fresh thyme leaves, finely chopped
3 to 4 ribs celery, chopped
3 to 4 cloves garlic, finely chopped
1 large bay leaf
1 large or 2 medium onions, chopped
1 large green bell pepper, chopped
Salt and freshly ground black pepper
3 tablespoons flour
2 shots bourbon
2 cups chicken stock
3 to 4 tablespoons Louisiana-style hot sauce, such as Frank's Red Hot
3 to 4 tablespoons Worcestershire
2 tablespoons light brown sugar
2 tablespoons cider vinegar
One 14-ounce can tomato sauce
1 to 1 1/2 pounds white and dark meat cooked turkey or chicken, chopped or pulled
1 box chopped frozen okra, optional
Cooked white or brown rice or oyster crackers, to serve
Thinly sliced scallions, to serve
To roast turkey breasts when it's not Thanksgiving time, preheat the oven to 325 degrees F. Rub the skin of the whole turkey breast with butter or oil, sprinkle with salt and pepper and cook until temperature reads 165 degrees F on thermometer (1 hour for boneless and 75 to 90 minutes for bone-in). Let rest covered with foil.
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