Boneless Skin-On Turkey Breast

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who want turkey without committing to a whole bird. Brine for 8 hours, roast skin-side up at 325°F to a 160°F internal (rises to 165°F resting), rest 15 minutes. The skin crisps; the meat stays juicy. Sized 3–5 lbs, feeds 4–6.