On Wed, 2 Jan 2008 06:27:37 -0600, Sqwertz >
wrote:

>On Wed, 02 Jan 2008 11:14:34 GMT, Phred wrote:
>
>> So, mates, how would you handle these things so they don't end up dry
>> and/or tasteless?
>
>You thaw and brine them.

No need! Just put them in a pyrex dish with an onion, some celery,
herbs if you like them, and half a cup of water, then roast them on a
fairly low heat until they're done. We bought an UNbrined turkey
breast for Thanksgiving and again for Christmas and they both came out
wonderful. I cooked them according to the directions on the package
but included half a cup of water to help keep them moist. (the packet
says DO NOT ADD WATER - ignore it!)