I developed and cooked this recipe for 140 persons for Christmas two years ago at a Special Fund Raising Function and it was a tremendous hit with everyone. The dill weed gives the turkey a most delightful flavor.
Prepare a large enough roasting pan with a metal rack to accomodate both turkey portions in a single layer.
Place the turkey on the rack.
Pour olive oil over the turkey portions to coat.
Sprinkle with granulated garlic powder, black pepper, seasoning salt and dried dill weed.
Pour 1 cup of water into the bottom of the pan.
Cover the roasting pan tightly with aluminum foil.
Place roasting pan on middle rack and bake in preheated 425 F oven for 30 minutes.
Reduce oven heat to 350 F and continue to bake for another 45 minutes.
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 - 180°F Do not overcook.
You may have to remove the turkey breast before the thighs as the thighs take a bit longer to cook.
When turkey is done, remove from oven, tent and let sit for about 15 minutes before carving.
You may also wish to use only turkey breast.
As an added option, you may wish to place some medium size, whole, peeled onions on the rack to bake.
These are always good served with butter along with the turkey.