Rub the turkey with melted butter (no trans fat, of course) and Herbes de Provence. Place the turkey on top of quartered onions, oranges, and lemons and roast in the oven as you would chicken breasts. Don’t eat the onions, oranges, and lemons afterwards, though. They’re just for adding flavor and moisture to the turkey.
Or, rub them with common Thanksgiving spices, like sage and thyme, and saute or roast them. They may be a little dry if they’re thick, though, so I’d suggest pounding them to about an inch or less in thickness.
Otherwise, check out Food Network’s website for other recipes.