Still waiting for spring here, it's been cold and rainy, not to mention windy, so that would mean comfort food for one night. I like roasting the whole turkey for some reason, even though no one in my house will eat the legs, wings or thighs, but turkey breasts were on sale so I gave it a go.
Besides falling over and nothing really stayed in the cavity, it came out great! I usually stuff a whole Turkey with a an orange, throw in some garlic cloves and some shallots, and some butter or margarine in between the skin on the breasts. No basting, just roast at 350 until the thermometer is at temperature. Of course there have been times when dinner has been at 8:30, not so comforting when you're starving. With no legs or wings, this bird cooked pretty quickly. My rack cracked so I couldn't use it, you can see the line where the skin didn't crisp, but otherwise, a perfect Turkey dinner.
Turkey, peas and mashed potatoes with gravy.
Simple Roast Turkey
Roll a navel orange around on the counter to squish it and get it juicy! Poke some holes in it with a fork. Rinse the turkey inside and out. and pat dry. Add herbs, shallots, onions, garlic, whatever you like in the cavity, I throw a tablespoon of butter in there, too. Then stuff the orange in and you can tie the legs closed with butcher string or not. Put your fingers between the skin and the breast and loosen the skin up and squish some butter or margarine in between. Season with salt and pepper. Use a roasting pan with a rack, breast side up, and tent with foil. The orange and the butter will keep the bird moist. You don't have to baste. Take the foil off the last hour or so of roasting. Let it rest for a while before you start slicing. The drippings make really good gravy. There's no taste of orange, it just keeps the meat moist.