I have a 2.5# half turkey breast, bone in and skin on. I have brined it and intended to roast it. My dilemma is the best method. Since it is a half of a breast the density of the meat changes quite a bit (this is why I thought brining would help keep mositure in).
Was originally thinking 15 minutes at 450 then lower the heat to 325 until my probe thermometer tells me it's done.
Does anyone else have an alternate suggestion? I really want to avoid a dry piece of meat.
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