"Ruth Cousineau, writing for "Gourmet" favors the covered-pan because it uses two different styles of oven cooking. The heated air within the oven's chamber roasts the bird from the outside, while the trapped, moist air within the pan braises the bird. Cousineau writes that "the meat cooks quickly and stays very moist."
What a load of crap! This is so wrong. The air in the oven chamber heats the covered pan, that's all. It has no direct effect on the turkey. The closed vessel braises the turkey. Please forget you saw that.
What I would do to a boneless turkey breast is stuff it, roll it, tie it and roast it. IT will have a nice crispy golden brown skin.
It should look like this:
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan