If you're serving a smaller crowd or just prefer the white meat of a turkey, this recipe is a good bet. Dry brining the turkey in advance and smothering it in a garlicky herb mixture will give it a tasty pop of flavor.
Put the turkey breast side up on a roasting rack set in a roasting pan. Pat the turkey dry with paper towels. Loosen the skin over the breast with your hands and rub 1 tsp. kosher salt between the flesh and skin of the turkey. Sprinkle 2 tsp. salt over the entire outside surface of the turkey. Lightly cover with parchment paper and store in the fridge for 24 to 48 hours.
Remove turkey from the fridge 30 minutes before roasting. Preheat oven to 325 degrees F.
Pour the wine or broth in the roasting pan and roast the turkey until golden, basting it a few times while it cooks. It’s done when an instant read thermometer registers 150 degrees (see note). Be sure to check it in a few places. Cooking time will vary depending on the size of the breast, but figure roughly 1 ½ to 2 ½ hours.
Remove turkey from the oven, cover lightly with foil, and let rest for 20 to 30 minutes. The internal temperature will continue to rise as it rests.
I've found 150 degrees F to be a good temperature for turkey breast. However, it's worth noting that the USDA recommends cooking turkey to a temperature of 165 degrees F.