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1
Preheat oven to 425u00b0F.
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2
Prepare a large enough roasting pan with a metal rack to accomodate both turkey portions in a single layer.
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3
Place the turkey on the rack.
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4
Pour olive oil over the turkey portions to coat.
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5
Sprinkle with granulated garlic powder, black pepper, seasoning salt and dried dill weed.
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6
Pour 1 cup of water into the bottom of the pan.
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7
Cover the roasting pan tightly with aluminum foil.
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8
Place roasting pan on middle rack and bake in preheated 425 F oven for 30 minutes.
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9
Reduce oven heat to 350 F and continue to bake for another 45 minutes.
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10
At this point, check for doneness by cutting into the breast and thighs to make sure that there is no pink showing and the juices flow clear. You may also insert a meat thermometer into the thickest portion of the breast or thigh and it should read between 175 F - 180u00b0F Do not overcook.
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11
You may have to remove the turkey breast before the thighs as the thighs take a bit longer to cook.
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12
When turkey is done, remove from oven, tent and let sit for about 15 minutes before carving.
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13
You may also wish to use only turkey breast.
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14
As an added option, you may wish to place some medium size, whole, peeled onions on the rack to bake.
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15
These are always good served with butter along with the turkey.
