Ingredients
- 2 skin-on, bone-in turkey breasts (3 1/2 - 4 lbs)
- 1/2 cup unsalted butter, room temperature
- Kosher salt
- Freshly ground pepper
- 6 sprigs thyme
- 4 sprigs rosemary
- 2 garlic cloves, peeled & crushed
Preparation
Step 1
Preheat oven to 425F. Gently loosen the skin from turkey breasts and rub butter under skin and all over outside of breasts; season with salt and pepper.
Scatter thyme sprigs, rosemary sprigs and garlic over a large rimmed baking sheet and arrange turkey breasts, skin side up, on top. Roast turkey breasts, turning halfway through, until skin is crisp and golden brown and an instant-read thermometer inserted into the thickest part of breasts registers 160F (for optimal moistness, you will want to cook the white meat of the turkey breasts to a lower internal temperature than you would if cooking a whole bird), 45-55 minutes.
Transfer turkey breasts to a platter and let rest 10 minutes before carving.
Serve turkey breasts with pan drippings alongside.