2 bone-in turkey breasts (thawed, 4-8 pounds each)
1/2 cup vegetable oil
1 stick melted butter
2 Tbsp. Frank Davis Poultry Seasoning
3 Tbsp. Frank Davis Sprinkling Spice or seasoned salt
2 tsp. black pepper, coarse ground
1 Zip-Loc freezer bag, 2-gallon size
2 Tbsp. all purpose flour
2 medium onions, cut in eighths
4 ribs celery, sliced
1 lb. sliced mushrooms
1 sheet heavy duty aluminum foil
1/2 stick sweet cream butter, melted
Cornstarch if needed to thicken pan drippings for gravy

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Preheat the oven to 350 degrees.

Pat both turkey breasts dry with paper towels then rub them down with a mixture made with the vegetable oil and the butter. Then season the breasts thoroughly with the poultry seasoning, sprinkling spice, and black pepper.

Place the flour into the Zip-Loc bag then drop in the turkey. Shake them briskly inside of the bag to thoroughly coat them.

Next, place the onions, celery, and mushrooms in the bottom of an 11x14-baking pan. Then place the seasoned turkey breasts on top of the veggies.

Wrap the pan loosely with aluminum foil and cut a small slit in the top to vent excess steam.

Now bake the turkey on the center rack of the oven for about 2 hours, or until the internal temperature reaches 170 degrees. To create a beautiful browning effect, uncover the turkey for the last 10 minutes, brush with a little extra melted butter, and open-roast them until they turn rich and golden.

Finally, strain the turkey drippings and place them into a saucepan. Then thicken them to a gravy consistency with the cornstarch. Ladle over the sliced turkey and the garlic and onion smashed potatoes.