Turkey Breast

Dry-brine the breast 12–24 h so the low temp still tastes seasoned edge to edge.

Wrap the skin around the breast and secure with twine so it renders evenly during the finishing roast.

Let the meat rest uncovered for 10 min after the hot roast to keep the skin shatteringly crisp.

Tie bone-in breasts with butcher’s twine so they cook evenly and slice neatly.

Baste with butter during the finishing roast to keep the skin glossy and prevent drying.

Reserve the bag juices to jump-start gravy; simmer with stock and aromatics while the breast roasts.

Use a digital thermometer during the finishing roast to avoid overshooting beyond 165°F.

Keep the breast wrapped in foil while it rests so the higher-temp cook stays moist.

If shredding, do it while the meat is hot and toss with defatted juices to lock in moisture.