A stuffed turkey breast is great for small Thanksgiving gatherings and as an alternative to roasting a second bird to feed a crowd. The Post's deputy Food editor Bonnie S. Benwick demonstrates how to bone a whole turkey breast and ready it for stuffing. (Jason Aldag, Julio C. Negron and Jayne W. Orenstein/The Washington Post)

Turkey Breast Stuffed With Pears, Fennel and Hazelnuts. (Deb Lindsey for The Washington Post)

From now until Thanksgiving, we’ll be answering some of the most commonly asked holiday meal questions. Have one you’d like us to consider? E-mail us or join our weekly live Web chat on Wednesdays from noon to 1 p.m.

For complete Turkey Day coverage, visit our Thanksgiving Central page.

Q: Should I make an extra turkey breast? What if I like dark meat better?

A: When Even a dark-meat fan like me can appreciate the moist, tender yield of a bone-in turkey breast. They key is in choosing a cooking method that will do it justice. A turkey breast can be just the ticket for a small group as well as an alternative to roasting a second bird when you’re planning to feed a crowd. A real selling point: It can be done in advance.

Slow-cooker and slow-roasted approaches work well. Pluses and minuses for each include freed-up oven space and the sacrifice of crisped skin (the former); and foolproof results and a day of prep time in the refrigerator (for the latter).

Stuffing the breast was my method of choice this year. No need to brine; there’s golden skin wrapped around each slice. The meat stays moist because it spends less time in the oven. Best of all, leftovers come complete with stuffing; all you have to do is add cranberry sauce to make a classic sandwich.

The hitch: You have to bone the breast, but that’s not hard to do. . And here’s a tip: If you go the stuffing route, order a bone-in breast from a producer at the farmers market or from your favorite butcher. It will come with a generous amount of skin, which will make it much easier to roll up and tie.

More Thanksgiving FAQs:

How can I make gravy in advance?

Should I roast a turkey breast for two people?

Should I brine my bird?

How big a turkey should I buy?

When should I buy a turkey, and how do I store it?

How do I make the perfect pie crust?