A bone to pick for two meals: turkey breast, then soup

Some people say that the best part of a big roast turkey is that it lasts: not just the meat, but the bones, which you can simmer into something wonderful the next day. If you’re a small group for the feast, you can make a boneless breast, but when it’s gone, it’s gone. Or you can roast a half breast on the bone and when the celebration is over, the fun begins. In this case, the breast roasts over a bed of butternut squash, red onions, and russet potatoes. Give the vegetables a long head start before adding the poultry, then let the juices in the bird baste the vegetables while they continue roasting.