I usually do the marinate/grill method for the breasts. Have done the jerky, pretty good but for me too much work and loss of product (due to shrinkage and all). Also usually make a fair amount of venison jerky, so I don't need the turkey jerky.

Lately, I've found I really like to take a nice sized breast cutlet and pound the living hel1 out of it. Once it's nice and flat, I like to stuff with a simple dressing. Last time the ingredients were fresh herbs I have (usually a minimum of basil, parsley and scallion), grated cheese, broccoli, sundried tomatoes, a touch of white wine, about 1/4 cup of bread crumbs and 1 large egg. Combine well in a bowl. Add the dressing to the cutlet, and roll & tuck the ends (similar to a pig-in-a-blanket). Hold together with toothpicks, pan sear in olive oil or butter and then add more white wine and heavy cream. Allow to simmer on medium heat for about 10 minutes, and you should have a nice stuffed turkey cutlet and a delicious sauce. Figure one cutlet per person, I like to serve with rice and fresh greens.

I've also stuffed with wild rice, mushrooms, and herbaceous ricotta.

Try it...nice flavor. Also able to find all those stubborn little bbs by pounding, instead of with your molars <img src=icon_smile_wink.gif border=0 align=middle>