Generally speaking, I hate turkey. Breast is always overdone and dry.
This recipe is supposed to fix that.
They don't recommend you do it to a bird over 12 pounds though because once it's spread out it's too big to fit in a standard oven. If you need more than a 12 pounder do two of them.
PIA, the heat is too high to cook it over a pan of stuffing. 75-90 minutes at 450 degrees would toast your stuffing.
I'm gonna be making a sausage, apple, and cranberry stuffing and baking it separately. Fortunately, I have three ovens so all those casseroles and pies and rolls and whatnot aren't fighting for oven space. Most recipes recommend you put it on a rack over aromatic vegetables which will help keep the drippings from drying out then use the drippings in the gravy.
