Originally Posted By: Dignan
I brined the breast last year, and the whole turkey the year before, and that helped keep a great deal of moisture, but I've been hearing recently that you don't need the brine to keep it moist.

Nobody I know can roast a chicken or turkey properly then it seems smile I guess I should attempt it again and maybe also try Peter's recipe. If you can get it moist still then that'd be great.