It might seem counterintuitive to remove the skin and then use it to wrap the turkey, but there are good reasons behind the technique. The skin helps hold the roast and stuffing together and also keeps the meat moist. Best of all, with the skin on the exterior instead of rolled inside, it turns crisp and golden.
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Place the turkey breast, skin side up, on a cutting board. Gently pull the skin from the breast, using the tip of a knife to separate it from the meat, being careful not to tear skin. Set the skin aside on the cutting board or place it on a sheet of parchment or plastic wrap.
Turn the breast over so the skinned side faces down. Spread the halves of the breast apart so the breast opens like a book. Release the tenders (strips of meat) from the breast, and with a sharp knife, slice through the thickest part of each half, creating flaps that you can open to give the breast a more uniform thickness.
Using a few short lengths of kitchen twine, tie the roast at three or four evenly spaced intervals to keep the skin from coming loose. Once the roast is secured in the skin, rub olive oil over the surface, and season it well with salt and pepper before placing it, seam side down, in roasting pan.
When the roast has finished cooking, let it rest outside the oven for 20 minutes (this will allow the juices to redistribute). Transfer the roast to a cutting board. Slice the turkey, holding it together as you work, into 1/2-inch-thick pieces with a sawing motion, using a few long strokes of a carving knife. Transfer the slices to a serving platter, taking care to keep the stuffing intact.
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