The Small Town Chef

  All the flavor. None of the chaos. Every year, Thanksgiving sneaks up on us. Suddenly, we’re knee-deep in grocery bags, juggling side dishes, pies, and a giant turkey that takes up the entire fridge. But here’s the thing, you don’t have to roast a whole bird to have a spectacular Thanksgiving centerpiece. If your gathering is on the smaller side, or you just want to take a more relaxed approach this year, try roasting a brined turkey breast instead. You’ll still get juicy, flavorful meat and plenty of pan drippings for gravy, without the stress of wrestling a 20-pound turkey. And because we’re using a wet herb brine, the flavor runs deep all the way to the center of the meat.   Why Brine? Brining gives the turkey a head start on seasoning and moisture. The salt helps the meat retain its juices as it roasts, and the herbs infuse a subtle aromatic flavor. The result? Turkey that’s anything but dry.     What If Your Turkey Breast Is Already Brined? Some store-bought ...