Roasted Turkey Breast
Serving size: 6
Calories per serving: 194
2 skin-on, bone-in turkeys breasts (3.5–4 lb.)
1/2 cup (1 stick) unsalted butter, room temperature
kosher salt and freshly ground black pepper
6 sprigs thyme
4 sprigs rosemary
1 head garlic clove
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°, 45–55 minutes.
Transfer turkey breasts to a platter and let rest 10 minutes before carving.
Serve turkey breasts with pan drippings alongside.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.