Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
If you're worried you won't have enough meat for next-day sandwiches or you simply don't want to bother with a giant turkey, the bone-in breast is your ticket. With no basting or babysitting, it's the path of least resistance to juicy, flavorful meat, impressive enough to earn applause but foolproof enough to supplement a whole bird. The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.