I've got a 6.6 lb frozen breast this year. I just buy the cheapest breast I can find and Acme had them on sale in October for $.99 per pound. I've been cooking Thanksgiving for around 40 years now and I've tried a variety of turkeys and they all taste like turkey to me. Because of that I just go with whichever brand is cheapest. Since I buy frozen, I try to buy one that's frozen in the best shape. A frozen turkey with a flat spot likely thawed out somewhere along the way and refroze. Likewise those that are oddly shaped, likely thawed out at some point and then refroze. You want a nice, symmetrical turkey that has no flat spots. (Stores tend to stack them high and deep, so high that sometimes the upper turkeys aren't kept as cold as ideal.) Turkeys are typically flash frozen while hanging on a rack, so they should be symmetrical with no flat spots.
I cook mine the boring old Butterball way. It'll go into the fridge later today or tomorrow to thaw and by Thursday morning there will likely be still a bit of frostiness in it. I'll then wash it down, remove any bits and pieces stashed inside. Dry it off using some paper towels. Get some butter under the skin and rub more on the top to give me stuff to baste with down the road. I'll line my roasting pan with foil to make cleanup easier add the rack to the foil lined pan, and then I'll spray down the rack with cooking spray to make cleanup later a bit easier and plop the breast onto the rack. A bit of salt and freshly ground pepper and then into a 325 degree oven until it's done. I'll pop in every now and then and give it a baste and see how it's looking. If it browns too fast, I'll tent it with foil.
I'll be fighting off my youngest cat Callie while I have the turkey out as she loves raw anything. Then I'll be tripping over my older cat Lizzie, who loves the smell of the Chlorox Cleanup that I use to clean up anything and everything within reach of the raw turkey. Lizzie will be rolling on the table/counters/floor afterwards. She really loves the smell of the Chlorox Cleanup. I have to really wipe the surfaces dry after spraying or she'd become a lighter shade of grey.
I think people make cooking a turkey way, way too complicated. Maybe if I cooked five different turkeys at the same time I'd taste a difference between them, but as long as a turkey tastes like a turkey, I'm happy. Nearly all turkeys come injected these days so brining is counter-productive. The injected stuff makes it hard to have a dry turkey unless you vastly overcook it. I just find cooking a turkey about the easiest thing possible. Just relax, keep it simple, don't stress out, and you'll be fine. It's not rocket science.
Fly!!! Eagles!!! Fly!!!
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