You can salt it, marinate it, baste it....but whatever you do DO NOT over cook it! Remove from the oven when the temperature reaches 160....no more!

Last time I made one, I seasoned it w/ a rub of ground coriander & Italian herbs, salt & pepper & fresh squeezed lemon juice. I used this recipe from Martha Stewart, but instead of a baking sheet, I used a large round Pyrex baking dish like this, to keep spatters in & collect drippings:

Roast Turkey Breast a la Martha Stewart

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground white pepper
1 bone-in, skin-on turkey breast half (about 2 1/2 pounds)

DIRECTIONS

1. Preheat oven to 400 degrees. Stir together oil, salt, and white pepper brush over turkey.

2. Roast turkey on a rimmed baking sheet until an instant-read thermometer inserted into the center
   reaches 140 degrees and climbing, about 30 minutes. Let rest for at least 15 minutes. Slice turkey as
   needed.

   COOK'S NOTE

   Turkey can be refrigerated for up to 5 days.

NOTE: Mine took more than 30 minutes - more like 45.

Past couple years I've done a dry brine (pre-salt). Two days brined covered, then uncovered to air dry for the last 24 hours.

I make a compound butter with fresh thyme, parsley, and lemon zest to put under the skin and roast at 425 for 30 minutes then lower the heat to 325 for 1 hour or until it reaches 160 degrees.

http://www.onlinecookingschool.com/courses/easy-roast-turkey-breast

I used to make pierre franey's but I find I like ina garten's just as much and I prefer the lower oven temp.

turkey stir fry and battered turkey fingers are another option.

or are just trying to server the breast sliced for thanksgiving.

Just sliced, and all recipes sound yummy. Interesting that most suggest 160 degrees and yet Ina's is 165. Plan to stay lower temp. Thank you one and all.

I am no help as I always fix the whole turkey. I do not like white meat, but do eat it. My turkey is always covered and baked in a roaster with lots of salt, butter and some water in the pan plus either rum or rum flavoring. All seasonings and a whole stick of butter are put inside of the turkey, breast side down. It is cooked around four hours or till it falls off of the bone. This is a recipe I received from my cousin who lives in Hawaii. It can be fixed the day before, some of the liquid put over it in baking dishes and heated the day you need it. The broth makes a delicious gravy.

Sue

I also roast my turkey breast side down. It may not look as pretty but my family raves about how moist my turkey is!

I use CindyMac's method, but I sometimes vary the herbs and usually add garlic to the butter. I also sometimes add sumac, as that intensifies the lemon flavor.