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"  If you&amp;#039;re not feeding 12 people on Thanksgiving and don&amp;#039;t want to fuss over a whole turkey, cooking a turkey breast is a great alternative. I&amp;#039;m generally a dark-meat kinda gal so when I do breasts, I try to pack as much flavor into it as I possibly can so it&amp;#039;s not bland and dry. A friend of the family embellishes her Thanksgiving turkey with pockets of minced garlic mixed with salt. When you eat it, it&amp;#039;s like a flavor explosion in your mouth of salty-garlicky goodness. It&amp;#039;s assertive, savory, and sweet all at once. It&amp;#039;s just delicious. You can do the same thing with a turkey breast with excellent results. I use a 3-4 pound kosher turkey breast from Trader Joe&amp;#039;s and it was moist and juicy all the way through. In the San Francisco Bay Area you can also find (usually frozen) kosher turkey breast at Mollie Stone&amp;#039;s and at Fulton Street (Albertson&amp;#039;s) Market, and across the country at any grocery store that caters to a kosher clientele. If you can&amp;#039;t find a kosher turkey breast, no worries, just dry-brine it for at least 12 hours or up to over night before cooking. GARLIC ROASTED TURKEY BREAST This would be perfect for any Sunday dinner so don&amp;#039;t just serve it on Turkey Day!  1 3-4 pound kosher turkey breast (with ribs attached) 12 cloves of garlic peeled and halved (24 halves total) sea salt fresh ground pepper a half palmful of dried oregano  Preheat oven to 325\u00BA. Starting with the rib side of the turkey, make 3-4 (1/4-in. deep) slits in the meaty part of the turkey and put a garlic half into each slit. Stuff the garlic as far down as you can so most of it is inserted into the turkey. Season that half with salt and pepper. Flip over. Continue making slits all over the turkey breast and stuff the remaining garlic halves into those slits. My slits ended up being about an inch or two apart. Season with salt, pepper, and oregano. Place in roasting pan and roast until a thermometer registers 180\u00BA. (Takes about an hour and a half.) I take the turkey out at 170\u00BA then cover it with foil and let it rest. The temperature will continue to rise another 10 degrees even though it&amp;#039;s out of the oven. This helps to prevent an over-cooked, dried-out turkey. Slice and serve. Serves 6-8. (We have tons left over. Which is a good thing.) "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a37993/garlic-roasted-turkey-breast-recipe/>