Butter-Roasted Turkey Breasts

Ingredients

• 1 head cloves crushed peeled
• 8 servings pepper freshly ground
• 4 sprigs rosemary 
• 6 sprigs thyme leaves 
• 3.5 pounds turkey breast bone-in
• 0.5 cup butter unsalted room temperature (1 stick)

Equipment

• frying pan
• baking sheet
• oven
• kitchen thermometer

Directions

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.