Remember to take it out of the oven at 155. As it will continue heating up the inside meat as it rests. And let that baby rest for at least ten minutes.
From experience, I can tell you that your choice of roasting technique is a good one. It mimicks the high temperatures achieved in a covered kettle barbecue. It will produce spectacular results.
If you are going to baste this bird breast (not a necessary thing to do), then use a good turkey broth. Basting deposits miniscule particles onto the skin where the liquid evaporates off and the flavor particles remain. It does nothing to make the meat more tender or flavorful. Rubbing the skin with butter before cooking also helps create a wonderful skin, as does lightly seasoning with S & P, and other herbs that you like. But I just use salt as my DW detests pepper.
You might also want to inject the breast with turkey broth that has had fresh mushrooms boiled in it. That gives the meat a wonderful flavor as well, beyond the already delicious turkey flavor.
Feel free to use or ignore these tips as you like. Just some food for thought, from a freind.
Seeeeeya; Goodweed of the North
