"We usually follow Alton's roasting methodology, but this year we were empty-nesting it, so we needed to cut down on everything. We brined the turkey breast for 24 hours beforehand, then cooked according to Ina's recipe below. It was really excellent! Tender and juicy. We'll be using this one again!""

"It was tasty and cozy! It was a really good save for a not-so-great bottle of wine that we have too much of around here. (We make our own, so we only have ourselves to blame.) And it's the orange juice that really made the difference, there was still a nasty fault taste coming through until I made that addition. :)""