Butter-Roasted Turkey Breasts

Ingredients for Butter-Roasted Turkey Breasts

• 2 skin-on, bone-in turkey breasts (3 1/2–1.8kg )

• 110g (1 stick) unsalted butter, room temperature

• Sale kosher, pepe macinato fresco

• 6 sprigs thyme

• 4 sprigs rosemary

• 1 head of garlic, cloves peeled, crushed

Preheat oven to 218°C. 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, turning halfway through, until skin is crisp and golden brown and an instant-read thermometer inserted into the thickest part of breasts registers 71°C (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.

Avvertenza

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