Early Bird Turkey Tracey Seaman   From Every Day with Rachael Ray November 2008 SERVES 8 Prep Time: 5 min Cook Time: 55 min Two 2 3/4-pound boneless turkey breast halves with skin on One 2 1/4-pound bone-in turkey thigh 1 tablespoon extra-virgin olive oil 1 tablespoon fresh thyme leaves 1/2 teaspoon salt 1 tablespoon pepper 1 lemon, halved crosswise 1/2 cup chicken broth Store-bought cranberry sauce, for serving 1. Position a rack in the upper third of the oven and preheat to 400°. Arrange the turkey parts on a rimmed baking sheet, tucking the smaller end of each breast under to make an even thickness. Drizzle with the olive oil and season with the thyme, salt and pepper. Place the lemon halves, cut side down, in the pan. Roast until a meat thermometer inserted in each piece registers 155°, about 55 minutes. 2. Transfer the turkey parts to a cutting board and tent loosely with foil; let stand for 20 minutes before slicing. 3. Meanwhile, pour the chicken broth into the baking sheet, scraping up any browned bits. Pour into a microwaveable cup; skim the fat that rises to the surface. Microwave on high power for 1 minute. Serve the turkey pan sauce with the sliced turkey and cranberry sauce.

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