BUTTER-ROASTED TURKEY BREASTS

By jarren

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.