With this just-crazy-enough-to-work technique, you won't dry out the edges of the turkey waiting for the middle to cook through, and literally none of the turkey's juices are squandered. Admittedly, there are a lot of oven temps to work around -- here's how to actually pull it off on your oven's busiest day of the year: Make the glaze the night (or a few nights) before. Start the roast a bit earlier than you think you need to, and just tent it with foil if it comes out early -- it will hold its internal temperature for a good while (and it can be served hot, warm, or even cold). See the article on Food52 for why this technique works, but if you want to be extra safe, you can bring the roast up to 165° F -- thanks to the slow-building temperature and the effects of the brine, the roast is also really hard to overcook. Note: The recipe halves well, but you will probably want to make the full recipe of brine to be able to fully submerge the breast (as long as the ratio stays the same, it won't be overseasoned). If you need to convert for another type of salt, see <strong><a href="http://dinersjournal.blogs.nytimes.com/2010/04/28/warning-measure-your-salt/?_r=0">this New York Times article</a></strong>. Recipe adapted slightly from&nbsp;<strong><a href="http://www.torrisinyc.com/">Torrisi Italian Specialties</a></strong> in New York, NY via&nbsp;<strong><a href="http://www.nytimes.com/2010/11/10/dining/10chefrex1.html?_r=1&">The New York Times</a></strong>.

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