Boneless, skinless turkey breast is so lean it dries out unless you cook it carefully. Instead of cooking it whole, you can slice it into cutlets to sauté; cut it into strips and cook quickly for fajitas, salads, or sandwiches; or grind it with apple, onion, and seasonings to make sausage patties.
Marinating overnight adds flavor and helps keep the turkey moist. Kater makes a marinade of juice, lime zest, olive oil, tequila, garlic, cilantro, red onion, chipotle chile, cumin, salt, pepper, and the juice of an orange, then grills the breast. valerie mixes 1/2 cup each warmed honey and low-sodium soy sauce with some ginger and garlic, pours that over the turkey to marinate overnight, then roasts at 375°F for about 45 minutes.
Boneless turkey breasts are also good butterflied, stuffed, and rolled; you can drape it with bacon to keep it moist and then bake or braise. The meat’s also a good candidate for the slow cooker, or you can go to the other extreme by making Spicy Turkey Jerky.