1.   Boil down the pan liquid to reduce by half.

2.   Bring the pan liquid to a boil and whisk in remaining teaspoon of butter.

3.   Occasionally turn turkey, basting with pan liquids.

4.   Place cut side down in the saucepan, and place a clean cotton napkin over them in the pan liquid, to keep them submerged.

5.   Stir this mess into the pan liquids and stir-cook until the sauce thickens.