If you're not having a huge crowd over for Thanksgiving, you might want to roast a turkey breast instead of the whole bird.
1 (5 1/2-pound) turkey breast
1 teaspoon vegetable oil
Assorted fresh herbs (optional)
How to Make It
Preheat oven to 325°.
Trim fat from turkey. Rinse turkey under cold water, and pat dry.
Place turkey, skin side up, on a broiler pan coated with cooking spray. Brush turkey lightly with oil. Insert a meat thermometer into meaty part of breast, making sure not to touch bone. Bake at 325° for 2 to 2 1/4 hours or until thermometer registers 170°. Let turkey stand 15 minutes before slicing.
Place turkey on a platter, and garnish with fresh herbs, if desired. Remove and discard skin before eating, if desired (analysis does not include skin).