I just wanted to post an update. I used the Alton Brown turkey brining recipe and the Giada roasting recipe. The latter, as Bitt warned when talking about stuffing, was largely ineffective. As he said, because there's no real cavity in just the breast to put things into. Most of her recipe includes putting orange/lemon slices and onion into the cavity to get some of that flavor into the meat, but because it all sort of fell into the rack and the bottom of the pan, it didn't really do anything to the flavor.

I would say that the part of Giada's recipe with the rub was effective. She says to melt butter and olive oil with some herbs de provence, then rub half of that on the skin and half under the skin. That provided some good taste.

The most credit, though, goes to Alton's brining recipe. I think brining it in general is good, but his recipe seemed to add a little to the procedure. The result was a very juicy bird with good flavor. The sliced breast meat even microwaved extremely well the next day for Thanksgiving 2 It was still very juicy and not at all dry, though the skin didn't survive the reheating process. I'm not sure if it can...