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.