Turkey 101: Whether you’re cooking a whole turkey or a turkey breast, the method is the same. In order to get a crispy skin and juicy meat you can follow these steps:
1) Preheat oven into 350 degrees. Remove any neck, giblets, etc. that are in the cavity of the bird. Rinse the turkey or turkey breast well in cold water.
2) Use paper toweling to dry the bird well inside and out.
3) Using softened, slightly warm butter, massage the turkey/turkey breast over its entire surface and inside the cavity. Slightly loosen skin and massage butter under skin as well. Then season well with salt and pepper.
4) Place the turkey breast side down on a rack in your baking pan. Place one onion, peeled and cut into quarters, one stalk celery cut into quarters, and a sprig of oregano in the cavity of the turkey/turkey breast.
5) Place turkey in the oven and roast for 15 minutes per pound. Remove from oven and baste with pan juices every thirty minutes of cooking.
6) The last thirty minutes of cooking, using two towels or several layers of paper towels, flip turkey over, baste with pan juices. Using a meat thermometer check the temperature in the thickest parts of the breast or thigh. Check in several places. You want the temperature to be at least 165 degrees.
7) If top is not browned enough after 30 minutes, turn on broiler and broil the top of the turkey until browned to your liking.
8) Remove turkey from oven and allow to rest at room temperature for 10 to 15 minutes before carving to allow juices to redistribute.