Web ok so i have three different pictures here for you.

Baked turkey parts. Just pull the individual pieces out onto a platter as the skin crisps and the meat reaches a perfect, juicy 165°. Split the butter between your parts, using about 1/2 tbsp of butter for each thigh or a 1 tbsp for a larger breast. Heat oven to 500 degrees.

If you only have one, put it into the breast and keep track of it. The defrosting, the awkward maneuvering between the oven and the cutting board, the carving. If you have hearty eaters who enjoy their own piece, however, you may prefer to purchase one part per person and enjoy any leftovers.

Web the simplest way to roast a whole turkey: Turn the turkey over and use your knife or cleaver to remove the legs and thighs. Place the turkey parts on a large prepared baking sheet or baking dish.

Place the turkey on a cutting board with its breast side down, and using a very sharp knife or cleaver, cut out the bird's backbone. I was able to monitor the internal temperature of the white and dark meat and even pulled the wings a few mins before so they didn’t overcook. Press down on the turkey breasts to flatten the carcass.

Remove baking sheet from oven, transfer turkey to cutting board and let rest 20 minutes. Now learn how to do it! Marinate for at least 1 hour to 24 hours.

This is true of roasting turkeys as well. Web turkey breast is all white meat, very low in fat, and high in protein. One is drawn below and a side view so you can really see where the thigh and drumettes are since in the other images those are a bit hidden.