I'm not brining my Turkey Breast. I've used this under-the-skin rub in the past, and I'll be using it this year. Herbed Turkey Breast Ingredients: Bone-in turkey breast 3 Tbs lemon juice 2 Tbs olive oil (divided) 2 garlic cloves 1 1/2 tsp salt 1 tsp lemon zest 1 tsp dried Thyme 3/4 tsp pepper 1/2 tsp rubbed sage 1. Loosen skin from turkey, leaving attached along bottom edges. 2. Combine 1 Tbs lemon juice, 1 Tbs oil, garlic and seasonings. Spread under turkey skin. 3. Combine remaining lemon juice and oil; set aside. 4. Place Turkey on rack in roasting pan. Bake uncovered at 350 degrees, basting every 10-15 minutes. Let stand 10 minutes before cutting. (Bake to 170 degrees). Bonnie

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

FOAS, simple inquiry doesn't make a person sound like a jerk. I'm not really good at taking bird temperatures, so there may be some slop in my numbers, but when my probe reads 165, the chicken isn't fully cooked in my opinion. The juice may run clear but it's still red by the bones and that hey I'm not cooked here! texture. And the rest of the meat seems tough. Cooked until it's good and hot and it's just right. Cooked through, juicy and tender. Overcooked more than that and it gets stringy and gummy. I do better with times and temperatures than thermometers, however. But I'm taking a thermometer with me just to be sure. :) I'm sorry I forgot to say the weight, which is of course the most important factor. It isn't a gigantabird, though no old fashioned baby fryer. I'm pretty sure the label said under 2 lbs., but close enough to it that Linda's answer (thanks, Linda!) )will suffice. It's a tiny group of light eaters, the onion ring wisher among them. At one point it was going to be a bigger group, but then people left town, got sick, etc. Sleevendog, no time today, but I'm going to try your enpapillote method some time. Thanks, everybody!

Another reason I like to order fresh ;) I'm another who finds I really should add a day in the refrigerator from what all the charts read for thawing or I'm pulling at the neck and giblets with pliers Thanksgiving morning. Happily I have a big refrigerator, and a second in the garage. The garage refrigerator is 'the guys' and often loaded with soft drinks and beer, their snacks. I am not above calling rank and taking their canned things out if I need the space.