By leah jones
Many people who aren’t fans of Thanksgiving food are probably used to eating turkey that has dried out. Here's a step-by-step guide on how to cook a perfectly moist bird.
1 turkey breast (bone-in or boneless, 3–5 pounds) 2–3 tablespoons olive oil or melted butter Salt and freshly ground black pepper
Seasonings like garlic powder, onion powder, smoked paprika and dried herbs (thyme, rosemary and sage) and 1–2 cups chicken or turkey stock for basting or cooking liquid.
Mix 1 gallon of water with 1/2 cup salt and 1/4 cup sugar. Add flavorings like peppercorns, bay leaves or citrus slices.
Submerge the turkey breast in the brine and refrigerate for 4–12 hours. Rinse and pat dry before cooking.
Rub the turkey breast with olive oil or melted butter. Make sure to get under the skin. Season generously with salt, pepper and your choice of spices or herbs.
Let the turkey breast sit at room temperature for 30 minutes before cooking for even results.
325°F (163°C). Place the turkey breast on a rack in a roasting pan or on top of chopped vegetables like carrots, celery and onions as a base. Add 1–2 cups of stock or water to the pan for moisture.
For the first 1–1.5 hours, loosely cover the turkey with foil to prevent the skin from overbrowning while keeping the meat moist.
Roast for about 20 minutes per pound or until the internal temperature reaches 160°F (71°C); this will rise to 165°F as it rests.
Remove the foil during the last 30 minutes to crisp up the skin.
Let the turkey breast rest for 15–20 minutes before slicing. This redistributes the juices for a moist texture.
Use a meat thermometer to avoid overcooking. Baste with pan juices every 20–30 minutes during roasting.
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