Butter-Roasted Turkey Breasts

Name: Butter-Roasted Turkey Breasts
Yield: 8 Servings
Ingredients: 2 skin-on, bone-in turkey breasts (3½–4 lb.); ½ cup (1 stick) unsalted butter, room temperature; Kosher salt and freshly ground black pepper; 6 sprigs thyme; 4 sprigs rosemary; 1 head of garlic, cloves peeled, crushed

Alison Roman8 ServingsSource

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Ingredients

2 skin-on, bone-in turkey breasts (3½–4 lb.)

½ cup (1 stick) unsalted butter, room temperature

Kosher salt and freshly ground black pepper

6 sprigs thyme

4 sprigs rosemary

1 head of garlic, cloves peeled, crushed

Method

Preheat oven to 425°. Gently loosen 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, rotating halfway through, until skin is crisp and golden brown and an instant-read thermometer inserted into the thickest part of breasts registers 160° (for optimal moistness, you will want to cook the white meat of the turkey breasts to a lower temperature than you would if cooking the 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.