Thanksgiving, shmanksgiving...why wait? Go ahead and roast a turkey anytime of the year. Don't worry about stuffing or brining--save that work for the BIG day in November. Buy a 6 - 8 pound turkey breast, stuff it with a lemon, celery, carrots and an onion. Brush with olive oil and season generously with kosher salt and pepper. This turkey is so moist and tender and so full of flavor.
Start by roughly chopping 2-3 celery stalks, 2-3 carrots 1/2 lemon and 1 onion. Amount will vary depending on how big your turkey is. (You will want to stuff as much as you can fit into the cavities of your turkey.)
Next, rinse your turkey well. Pull out any quills that may still be in the skin. I used an 8 pound turkey--breast only. (No legs and thighs.)
Pat dry.
Add your veggies and season generously with kosher salt and fresh ground pepper.
I wrapped string around my turkey to keep the veggies in place.
Brush with olive oil and season skin generously with kosher salt and fresh ground pepper. If you don't have a roasting pan, don't worry! Just place in any oven-safe pan or dish. It will still turn out just as good. Roast your turkey @ 325 degrees. Make sure the juices are clear and not pink or red when done. Follow the chart for weight & time.
Whole Turkey
8 - 12 pounds 2 3/4 to 3 hours
12 - 14 pounds 3 to 3 3/4 hours
14 - 18 pounds 3 3/4 to 4 1/4 hours
18 - 20 pounds 4 1/4 to 4 1/2 hours
Turkey Breast
4 - 6 pounds 1 1/2 to 2 1/4 hours
6 - 8 pounds 2 1/4 to 3 1/4 hours