As you might have discovered at your recent Christmas dinner, preparing turkey breast can be tricky: If you aren't careful, the meat can be dry, in which case it won't matter how much gravy you pour on it. Baking the meat slowly, however, locks in the moisture, making it juicy, tender and succulent. You can place the stuffing underneath the breast, where it cooks beautifully, crisping along the edges. This recipe is perfect for a feast to start a new year or for any other festive gathering.