Roast Brined Turkey Breast with Crisp Skin

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Appears in Cook's Illustrated January/February 1997

Main Courses
Turkey
Roasts
Thanksgiving
    

For flavorful, juicy meat and rich, crisp skin, brine the breast, loosen its skin, and roast it first on high heat and then on moderately low heat.

SERVES6 to 8

TIME1¾ hours, plus 5 hours brining and 20 minutes resting

WHY THIS RECIPE WORKS

For a recipe that would give us both moist, flavorful meat and a tasty, crispy skin, we started by brining the turkey breast in a salt and sugar solution. We discovered that slow roasting at 325 degrees did the most to produce tender meat w...

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