Betty demonstrates how to make Dark and White Meat Turkey and Gravy as an entree for Mother's Day dinner. This is an easy way to have both dark and white meat turkey without purchasing a whole turkey.

Ingredients:

(1) 5-pound fresh uncooked turkey breast
(3) 1-pound fresh uncooked turkey legs
extra virgin olive oil, to taste
table salt, to taste
ground black pepper, to taste
2 tablespoons cornstarch
1 cup water, or as needed

Rinse all turkey parts with clear water, inside and out, and pat dry with paper toweling. Spray or brush all turkey parts, inside and out, with extra virgin olive oil. Salt and pepper all turkey parts, inside and out, to taste. Place all oiled and seasoned turkey parts in roasting pan. Cover with aluminum foil. Bake at 350 degrees (F) for a little more than 2 hours, or until temperature of turkey breast meat reaches 170 degrees (F) and temperature of turkey leg meat reaches 180 degrees (F). (Remove aluminum foil after 1 hour of cooking, to let the turkey get a crisp, brown skin.) Transfer cooked turkey parts from roasting pan to cutting board or boards. Tent all cooked turkey loosely with aluminum foil. Let turkey rest 5 to 10 minutes. While turkey is resting, make turkey gravy: Pour off and discard fat from top of turkey broth in roasting pan. Pour resulting fat-free turkey broth into a medium-sized saucepan and place over low heat. Mix together cornstarch and wat.