Very Large Turkey Breast (18lb)

[susatol]

I would appreciate any advice about cooking an 18 lb turkey breast....usually for restaurant use.....but I'm cooking it at home. I would like to make sure its moist.
Any hints?

[Cherylptw]

Another good way to keep it moist would be to lay some fat over the top: sliced salt pork, beef or fat, etc would work. Then cover with a layer of cheesecloth and foil. Cook 15 minutes per pound, basting every hour or so (cheesecloth holds in moisture) Remove cheesecloth &
brown during the last 30-45 minutes.

[janniecooks]

And be sure to slather it with butter! Lots of butter.

[TDEL]

One word to assure it will not be dried: BRINE

[greygarious]

I second the brine, but also think this would be a good piece of poultry for the low-temp roasting technique, which has been coming back into fashion. It's similar to sous vide in the sense that the meat is cooked at the desired finished temperature. It protects the moisture and ensures tenderness. Here's a link: http://www.bellaonline.com/articles/a...