You can roast a whole bone-in, skin-on turkey breast and get wonderfully moist meat–moister than you’d likely get if roasting a whole bird.

Most chowhounds advocate brining or using a kosher bird (the koshering process has a similar effect to brining). PBSF uses 1 1/2 cups each kosher salt and granulated sugar and water to cover the breast, and brines, refrigerated, for 5 to 6 hours. Rinse and dry well with paper towels before roasting. nja says that, if you can spare the time, it’s best to let the breast thoroughly air-dry in the fridge after it’s brined. Brush the skin with butter or oil and roast on a rack at 375 to 400 degrees until an instant read thermometer registers 155 to 160 degrees. Let it rest before carving, and it will be perfectly tender and juicy.

Board Links
Roasting a turkey breast without drying it out?

See more articles