The Torrisi recipe is a great bet. You might also consider braising. Or, do as Ina does, and cook it ahead and then re-warm it in gravy so it stays moist: https://food52.com/blog/11742-ina-garten-s-make-ahead-thanksgiving-advice
Dry-brining is a great way to go for a moist juicy bird, even just the breast—you should start now! https://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird
And I would also cover it with foil for part of the time, and be sure to coat it with butter and olive oil before seasoning.
Either this: https://food52.com/recipes/20964-stuffed-turkey-breast-marsala-or-poor-man-s-veal
or this!: https://food52.com/recipes/31989-torrisi-s-turkey
Thanks for suggesting the Torrisi recipe, the technique does sound like a great way to keep it moist. Making Thanksgiving dinner for two, and unfortunately my butcher here in Italy only had skinless turkey breast. Thanks for your help!
6 Comments
And I would also cover it with foil for part of the time, and be sure to coat it with butter and olive oil before seasoning.
or this!: https://food52.com/recipes/31989-torrisi-s-turkey