I was doing some searching, but didn't really find any info on this in past posts.
I realize Thanksgiving is long past, but I'm in the mood. What I want to do is cook a turkey breast alone, off the bone and tied so it almost looks like pork loin when it's finished. Any benefit to tying it like it's pork loin, or drawbacks to cooking it this way (other than no bone?) And how long should I expect turkey breast to cook alone? I'm trying to shoot for an hour cook time. (Something for the others at work, something I can pop in the over when we start cleaning the kitchen, and pull out and enjoy when we're finished.) Also, would a 24 hour brine suffice?