Paint the breast portion with soft butter, add some herbs if desired. cover the breast with a foil tent.
Roast the turkey at 400* for 35 minutes, then reduce the heat to 350 and roast the remaining time indicated on the packaging of the turkey.
Uncover the breast the last 1 1/2 hours. The USDA recommends that you let the turkey breast come to 170* and the legs to 180* before removing the turkey from the oven. Remember however that the turkey will continue to cook after you take it out of the oven, especially if you cover it with foil and allow it to rest for 20 minutes. The resting period will also allow the juices to settle in the meat, making for a better tasting turkey.
Here is a chart for roasting turkey from the USDA
|4 to 8 pounds (breast)||1½ to 3¼ hours|
|8 to 12 pounds||2¾ to 3 hours|
|12 to 14 pounds||3 to 3¾ hours|
|14 to 18 pounds||3¾ to 4¼ hours|
|18 to 20 pounds||4¼ to 4½ hours|
|20 to 24 pounds||4½ to 5 hours|
|4 to 6 pounds (breast)||Not usually applicable|
|6 to 8 pounds (breast)||2½ to 3½ hours|
|8 to 12 pounds||3 to 3½ hours|
|12 to 14 pounds||3½ to 4 hours|
|14 to 18 pounds||4 to 4¼ hours|
|18 to 20 pounds||4¼ to 4¾ hours|
|20 to 24 pounds||4¾ to 5¼ hours|
A Quick Tip:
Cook your turkey ahead of time, say on Wednesday, then after it cools somewhat, carve it up. Place dark meat together, white meat together and put all the meat into a large casserole dish or lasagna pan. Cover the meat with chicken broth. Seal with foil. Refrigerate.
On Thursday, or the day or your event, take the turkey out of the frig, place in a 350*F oven and reheat about 1 hour. The meat will be flavorful and moist!