Not feeding a crowd this Thanksgiving? Roast a turkey breast

My solution is to pull it out of the oven at 160 F. As the meat rests on the counter (20 minutes is ideal), it reaches 165 F. Resting also allows the juices in the turkey to redistribute so that when you slice the bird the juices don't all come streaming out, leaving you with dry turkey meat.

2 tablespoons extra-virgin olive oil, plus extra

2 cups fresh breadcrumbs (made by pulsing 4 slices firm white bread in a food processor or blender)

In a colander, toss the grated zucchini with 1/2 teaspoon of salt, then let it drain over the sink for 20 minutes.

A handful at a time, squeeze out the zucchini to remove excess liquid.

Remove the skillet from the heat and stir in the Parmesan, breadcrumbs and ricotta.

Use paper towels to pat dry the turkey skin, then rub with a bit of oil and season with salt and pepper.

Using your fingers, a chopstick or a grapefruit knife (my favorite), gently separate the skin from the meat on the breast, being careful not to tear it and leaving it attached at the edges.

Stuff the zucchini mixture evenly under the loosened skin of the turkey (this is a messy project; just do your best), then place the turkey on a rack set in a roasting pan.

Nutrition information per serving: 630 calories; 270 calories from fat (43 percent of total calories); 30 g fat (9 g saturated; 0 g trans fats); 215 mg cholesterol; 690 mg sodium; 11 g carbohydrate; 1 g fiber; 3 g sugar; 74 g protein.