How to roast Turkey breast without drying it out?
I bought a 6.7 pound turkey breast (a fresh breast, not injected with anything) for those who want turkey instead of brisket (or both, ha). But I've never prepared breast only, just the whole turkey.
A friend told me she doesn't do turkey breast only as it always dries out, which I am hoping to avoid.
I googled it and some people brine them, others rub with spices and wrap with foil, others roast uncovered after rubbing with spices and oil. What has been the best, juiciest method for those of you who've prepared just the breast?
I have to slow-bake the brisket today which will take around 6 hours, plus I have to make the cake and pies, so the breast will have to wait til tomorrow morning. This would allow plenty of time to brine or marinate over night if that's necessary.