I would brine it then roast it like the high heat chicken.
Have you ever made the high heat chicken? I can post AnnT's recipe if you don't have it. You could glaze it when it's almost done but don't put the glaze on too soon or it would burn.

With this method, any stuffing should be done separately. The hotter roasting temp will cook it faster and that means less time for moisture to evaporate, causing dry meat. In my experience, steaming poultry reduces flavor.

Nancy

The surest way to make a dry turkey is to over cook it.
Is this a kosher turkey roast? If so don't brine it or it will be way too salty...it has already been soaked in salt water.
I would stuff it if you want to, then re-roll it and tie....but that sounds like a lot of trouble and I would just cook the stuffing in another pan like Nancy said.
Then either do the high heat thing or wrap the roast in foil and roast it at 350 as you said....but 2 hours sounds like a long time...check after 1 1/2 hours with an instant read thermometer.
Linda C

If it has not already been brined, I'd definitely brine it.

As mentioned, turkey breast dries out quickly, no matter which method you decide to use, I'd check the temp at an hour and a half because it's easy to overcook.

I'd also put the dressing/stuffing on the side, it seems like it would be a big PIA to try to stuff/roll/tie that piece of turkey. A flatter filet I could see rolling and stuffing, but not a whole turkey breast.

The cranberry glaze sounds like a delicious option, BTW.

Annie

I just pour a bunch of white wine over it and baste regularly. It's never dry.

Drink the wine and you won't notice if it's dry.

Grins!

Let us know what you do and how it turns out. I would like to cook a turkey boob but fear having it turn out dry as dust so I haven't. I must have have cooked one at some point but have no memory of how it turned out.

Although I abhor the inherent idea, my mil has been poaching turkey breasts for every single family gathering for twenty years. They are moist and delicious, if by now, boring.

Put in a big pot, cover with water, add some Lawry's seasoning salt and cook at the barest simmer until done.
Put on a platter and cool/refrigerate then slice. Do this the day before. (Always) Reheat at a gentle temperature in oven covered in broth.

I asked her once how she made her turkey because while not roasted it is very good.

The liquid may be reduced to make gravy.

I poach boneless skinless chicken breasts to have in the frig for Alice. I poach them in chicken broth and they are moist and flavorful. I then use the poaching liquid (strained) to make rice.

I have posted this recipe before~it is delicious, very moist.
Looks impressive also.

Here is a link that might be useful: Ellie Kreiger - stuffed turkey breast

Perfect magothyrivergirl! Other than modify the stuffing, that looks like it will work for me - have you made it a day or two ahead of time, by any chance?

The bird is not kosher so I'll brine, 24 hours ahead sound good?

Poaching sounds really good, but this thing is pretty big and I'm not sure if the stuffing will get too mushy (matzoh tend to really absorb)???

Maybe add some extra liquid while roasting?

You don't stuff while poaching. The stuffing would be made on the side and cooked in the oven.

Thanks BB, what was I thinking, lol!

paulines, I have not made this recipe ahead of time - sorry- but I will say it is unbelievably delicious the next few days as leftovers. Perhaps you can cook it the day before, do not slice until you are ready to serve it, and heat it up at that point.
I think the first time I made it, the breast was large and the butcher butterflied it ,and I had to use alot of string to hold it together-but it looked wonderful when I sliced it.
This last Thanksgiving, I used a slightly smaller breast, butterflied it myself, and it was easier to work with.
The gravy is spectacular.
I think I substituted fresh Rosemary for the sage.
Which ingredients do you have to change?
You will not be disappointed with this turkey breast!

magothyrivergirl, that recipe looks delicious and I like most/many of Ellie Krieger's recipes, so thanks. I'm saving this.

Annie

Magothyrivergirl, as I will be making it for Passover, I'll sub matzoh for the bread in the stuffing.

Pauline....do you have a turkey breast or one of those rolled turkey roasts with the dark meat included? It makes a huge difference how you cook it.
Linda C

Linda, it's a turkey breast that's been rolled into a roast, at least I think it is. It's in the freezer, I'll have to double check.

Nancy, Annie, Linda or anyone have a suggestion of a good brine solution? I'm hesitant to add sugar as one guest is diabetic.

Paulines, I'm not sure the sugar is a big problem. Most diabetics can have a little and the brine doesn't get consumed, it just marinates the meat. The little that the meat retains would have a negligible amount of sugar, I think.

In any case, this is my favorite marinade, I use it for pork and for chicken. It's from Cooking Light and it has no added sugar. I use apple juice in place of the cider if I don't have cider, and I seldom manage to marinate for 8 hours, 4 is far more likely, LOL, and I've used mustard seeds in place of coriander if I don't have it and I've used pickling spice. (grin) It's really good anyway.

3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tbls black peppercorns
1 tbls coriander seeds
1 bay leaf

Combine ingredients in a saucepan, bring to a boil, stirring until salt dissolves. Remove from heat and cool. Pour brine into a plastic bag or container, add pork, seal. Refrigerate 8 hours (overnight is too long), turning bag occasionally.

Annie

If the roast is a breast rolled...all white meat, it will cook more quickly that one of those turkey rolls that is white and dark meat together.
I do a brine very like Annies....but I don't bring All 6 cups of stuff to a boil...and then have to wait for it to cool before I add the meat...I only boil one cup of the apple juice, add the spices and salt to that and then add the rest of the cold liquid....and it's cool enough to add the meat right away.
I also omit the seeds and add a crushed clove of garlic...or 2 or 3!! I just lay the garlic on the counter and whack with the flat of a knife to crush it s bit.
But....before you do this check the package to see if it has "solution added"...and if it does...don't or it will be too salty.
Linda C

I use the basic Cooks Illustrated brine for all my poultry. Making up the amount that will cover the meat.

for a turkey breast:
1/2 cup table salt
1/2 cup sugar
about 4 qts of water

Submerge the turkey and refrigerate 3 to 6 hours.
Drain and rinse well, dry with paper towels.

Rinse well...I don't see where there would be enough sugar to throw a diabetic off course. It's not like they are going to eat the whole turkey breast anyway.

Nancy

I wanted to report back that the turkey breast was outstanding, especially the gravy - highly recommended!

Thank you again for the recipes and help!

Did you make Ellie Kreiger's recipe? What did you do?
I'm glad it was a success whatever you chose.

I'm also curious as to which method you used, so I can note that it was good!

Annie

I didn't brine per se, but did soak the breast in some lightly salted water to expedite defrosting.

I followed the EK recipe pretty much, but made my own matzoh stuffing (sauteed onions, celery and apples added to broken up matzoh - then added a can of WB cranberry sauce, Bells seasoning and chicken broth). Seared and cooked it in my LeCreuset on Sunday and then put in fridge.

On Tuesday, I removed the turkey and strained the juices from the pan. Followed EK's recipe for gravy w/o the cornstarch (made in a pan separate from the turkey). Put the turkey back into the LC with some more chicken broth and apple juice and reheated (I think this kept it nice and moist).

Sliced and served the turkey with gravy over it! Yum.

Thanks for sharing your method. Good to know how you you did it ahead of time. I will definitely make this ahead based on your info - thank you. I originally made this for Thanksgiving a few years ago on a whim.

The WB= Whole Cranberry sauce? (Great idea if that is it!!)
We think the gravy is the best part also!
I also make it in my Le Creuset.

I am so happy someone finally made this recipe~I have posted it a few times and was hesitate to post it yet again :)

Yes, whole berry.

I must tell you that DH said it was the best turkey he ever tasted. I'm sooo glad you posted, thanks once again!!!

You are very welcome - my DH said the same thing!
and thanks for the tip to use the Cranberry sauce in a can - so much cheaper and easier.

Thanks, paulines, for those detailed instructions. It sounds yummy, makes me wish I were having turkey instead of ham for Easter dinner.

Annie