I love turkey! Roast turkey and roast chicken are both recipes that cookbooks and grandmothers assume everyone knows. (Therefore I rarely see a recipe for a basic roast turkey.) It has taken me years to figure out how to make a good one. Keep your mind away from Grandma Shirley's disturbing raw turkey imagery and you're set!
1 turkey breast up to 8 lbs. (I prefer the kind with the bagged guts so I don't have to do any digging)
Freshly ground pepper
1/2 an onion, quartered
Fresh sprigs of:
1/4 cube soft butter
1 Reynolds oven bag
1 T. flour
Release the turkey from those high-security bags they come in, remove the giblets, rinse, and pat dry with paper towels. Set the turkey in the pan you'll be cooking it in while you cut the onion and put the flour in the oven bag. Come back to the turkey and pat it dry again. Liberally salt and pepper the cavity between the breasts (the turkey's, not yours) and put a few sprigs of herbs in, followed by the onion. Tuck the rest of the herb sprigs under the skin of the turkey breasts (you'll need to cut a little opening to get them in there far enough). Rub with butter (with your fingers is the only way!), then salt and pepper the whole bird. Put the turkey into the oven bag, leaving room for heat to expand around it, and place it in a shallow roasting pan. For an 8 lb. turkey, bake at 350 degrees for an hour and 50 minutes. (The package for the oven bags has excellent instructions for smaller birds.)
Serve with yukon gold mashed potatoes and fresh green beans. Delicious!