The recipe for Stickey Chicken works well for turkey breast too. Must be thawed, rub with the seasonings and refrigerte overnight, then put it in the crockpot. Yum! Takes a little more planning though. :( Deanna

Deb, I always do a turkey breast only. I get them cut in half. Put garlic slices and sage leaves under the skin. Oil the skin slightly and put it skin side down on the grill for about 30 min. at medium temperature. Then, if the gas tubes run front to back, turn off the tubes on one side. Flip the breast over, move it to the cooler side and let it cook for about 1.5-2 hr. Keep an eye on it so it doesn't get over cooked. Looks like the weather isn't going to cooperate down here in Florida--predicted low 60's with 25 mph winds. I'll probably roast the turkey, but if it isn't nasty out there, I'll use the grill. Good luck! Grilled turkey breast is delicious!

There's still the myth out there that a breast is automatically dry. The main reason a turkey breast turns out dry is people insist on overcooking it. (And yes, I know we're risking being chastised by a certain person for using the "b" word so much here but that's the way it is baby.) Let's talk some facts here: Dark meat needs to be cooked to 180°. Breast is done at 160°. Think about it. If you cook that breast until it hits 180° what do you expect will happen? Add to that when people cook it longer to get that mahogany color to the breast, good gawd, don't blame the meat for the cook overcooking it! I see no need to brine a good turkey breast. And *never* brine a "Butterball", Kosher or other "enhanced" bird since they're already so full of salt you don't want anymore. To me, brining tends to make the meat mushy. I like a firmness to meat. I still have teeth and like to use them. I don't need everything the consistency of oatmeal yet. Many like to dry salt birds. I'd guess it preferable to brining though I'd probably use a rub if I were going to mess with it. I don't find my turkey to be underseasoned at all. I know today the typical thing is overseason everything but I tend to go for the natural flavors rather than salt, sugar and chemicals. Many people like roasting bags to assist in cleanup. A covered roaster or Dutch oven works well too. Once going to the Nesco, I've never looked back so I don't even try them anymore. Be aware though that covered roasting will keep more moisture in so the skin isn't going to crisp up as much. Covering it or bagging it changes from truly "roasting" the meat to partly steaming or even braising the meat, not that it's bad, but it *is* different. If that's a big thing you need to take other steps or use a different method. I use the Nesco roaster and never have a dried out breast. Even if I overcook it a bit the Nesco is forgiving enough it's no problem. Many like the bags. But just using an oven works fine as long as you use a thermometer. I set the alarm at 155° and shut it down when the alarm goes off. An average breast takes 2-2.5 hours as I recall. I tend to use lower heat than some. America's Test Kitchen has a nice video showing how they oven roast turkey parts. Note a couple things: First they cut off the bottom rib bones. I did this last time and it was a PITA to do but I felt it was much easier to cook it it was sure a lot easier to work with when done. Also they do start it upside down, but they said they do that to protect the breast while the dark meat is cooking too. I've never flipped it myself. No need to. And it's not convenient to do it anyway. They also roasted at 275°. Now the food police are shaking in their boots about this but watch the video and they explain why it's better, plus keep in mind you're talking parts instead of a whole turkey too. Here is a link that might be useful: Slow Roasted Turkey & Gravy using Turkey Parts

Oh anne_ct, I am disappointed! I was looking forward to hearing how it turned out in the microwave for future reference! Expect you to do ONE little thing and there you go! Sheesh! ;) Glad you enjoyed it as best you could. That's one reason I dislike Butterball and all the fuel-injected birds. Too salty and I find it's almost always mushy from the salt slime. And they cost more too because of the name. Not for me. I've thought many times about picking up one of the boneless breasts from Aldi. Slightly spendy but should be easy. Seems to me they're 3# for about $9. FWIW, Aldi and Trader Joe's are only kissing cousins. Two brothers owned the Aldi chain and got into a fight in the 60s over whether to sell cigarettes. Because of this disagreement, they split the company and literally, the world. They have lines drawn up and they don't cross them. One brother's division owns Aldi Sud which is the division of the Aldi chain in the US and the other brother owned Aldi Nord and his division bought Trader Joe's. Both brothers are now dead. There was/is some sharing of advertising, some cooperation on purchasing and things but the Aldi and Trader Joe's stores are very different. Don't expect to see more than one or two items the same in both stores. Very different operations. It's an interesting history of a single family store turned global.