Ingredients

• 2 skin-on, bone-in turkey breasts (3 1/2–4 pounds)
• 1/2 cup (1 stick) unsalted butter, room temperature
• Kosher salt, freshly ground pepper
• 6 sprigs thyme
• 4 sprigs rosemary
• 1 head of garlic, cloves peeled, crushed

Instructions

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.
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.
3. Transfer turkey breasts to a platter and let rest 10 minutes before carving.
4. Serve turkey breasts with pan drippings alongside.