Banish any chance of a dry bird with this salt-crusted turkey breast. Salt-roasting is a technique that is often employed to keep lean fish moist while roasting; the mixture of salt and egg whites forms a nearly airtight crust when baked, locking in moisture and flavor. It works the same magic with turkey. Whereas traditional methods for roasting turkey tend to yield dry white meat, salt-roasting delivers an incredibly juicy breast that's perfectly seasoned to the bone, with no brining required. Use kosher salt to ensure maximum coverage at a reasonable cost. While a 10- to 15-minute rest is ideal, the turkey breast can rest in its crust up to 30 minutes while remaining juicy and tender.
Think of this sandwich as a Middle Eastern taco. 2012 F&W Best New Chef Jenn Louis, of Ray restaurant in Portland, Oregon, wraps a soft lavash flatbread around thinly sliced oven-roasted turkey breast (no vertical spit needed) and crunchy Israeli cabbage salad. It gets great flavor from lettuce zhug (based on the fiery Yemeni herb condiment), spiced shawarma oil and tangy dill pickles. Slideshow: More Turkey Breast Recipes
A taco bar is the ultimate casual meal for guests, according to Adrian Harris & Jeremy Inglett, the Vancouver duo known as The Food Gays. "It's the best of both worlds, if you think about it. You get to prepare an impressive spread of food with very little effort involved, and your guests get to indulge while picking and choosing how they want to dress up their plate. There's way less fuss and worry about covering all your guests personal tastes and preferences, and bonus—tacos just seem to make people happy. This recipe is just for the 2 of us, but it can easily be scaled up for more" Slideshow: More Taco Recipes