Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Preheat oven to 425°F. Gently loosen skin from turkey breasts and rub butter under skin and all over outside of breasts; season with salt and pepper.
Step 2
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 160°F (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.
Step 3
Transfer turkey breasts to a platter and let rest 10 minutes before carving.
Step 4
Serve turkey breasts with pan drippings alongside.
Recipe notes
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