If you have two ovens, you can roast a whole turkey in one and a turkey breast in the other, ensuring that the white-meat lovers at your Thanksgiving table will have plenty.
Position a rack in the center of the oven. Preheat the oven to 350°F.
Rinse and pat dry:
      1 whole 4 to 7 pound turkey breast
Season both the skin and bone sides generously with:
      Salt and ground black pepper to taste
Arrange the breast skin side up on a baking sheet or in a shallow roasting pan. Brush the skin with:
      2 tablespoons melted butter
Roast until the meat releases clear juices when pricked deeply with a fork and registers 160°F on an instant-read thermometer, 15 to 20 minutes per pound. Let stand for 20 minutes before carving. If you wish, prepare:
      Quick Turkey Gravy or Poultry Pan Sauce or Gravy