Here's the turkey breast for Comstocker. I was only able to get one from Safeway instead of my regular meat sources, so it is "enhanced" - aka pumped full of salt water. Normally I'd inject a turkey breast, not brine it, but with something that's already injected, I don't want to run the risk of too much salt in the meat. Instead, I just cut the membrane between the skin & the meat, then scraped the fat off of the skin (this will yield a crispy skin on the finished product). After that, I rubbed the breast with olive oil and lightly dusted it with some of my wife's standard poultry rub (it's low in salt, so it is unlikely to oversalt the meat); then I rolled the skin back, coated it with olive oil, then another light dusting on the skin. With a turkey breast (or a whole turkey) I will want the meat to be coated in olive oil & apply the rub early because a lot of the rubs that go on turkey have a lot of herbs in them and the flavor is enhanced by oil. Tomorrow I'll post up some pics of ribs and detail my process there.