Butter-Roasted Turkey Breasts

From the kitchen of Carly

Butter slipped under the skin keeps these turkey breasts impossibly moist while the oven crisps them golden. Thyme, rosemary, and crushed garlic perfume the whole thing. Skip the dry bird routine; this is how white meat should taste.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 skin-on, bone-in turkey breasts (3 1/2–4 pounds)
  • 11/2 cup (1 stick) unsalted butter, room temperature
  • 1Kosher salt, freshly ground pepper
  • 16 sprigs thyme
  • 14 sprigs rosemary
  • 11 head of garlic
  • 1cloves peeled
  • 1crushed

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.