Roast Brined Turkey Breast with Crisp Skin

Appears in Cook's Illustrated January/February 1997

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.

SERVES 6 to 8

TIME 1¾ hours, plus 5 hours brining and 20 minutes resting

Why This Recipe Works

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