Ingredients:
SERVINGS: 8
- 2 skin-on, bone-in turkey breasts (3½–4 lb.)
- ½ cup (1 stick) unsalted butter, room temperature
- Kosher salt and freshly ground black pepper
- 6 sprigs thyme
- 4 sprigs rosemary
- 1 head of garlic, cloves peeled, crushed
Preparation:
- Preheat oven to 425°. Gently loosen skin from turkey breasts and rub butter under the 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, rotating halfway through, until skin is crisp and golden brown and an instant-read thermometer inserted into the thickest part of breasts registers 160° (for optimal moistness, you will want to cook the white meat of the turkey breasts to a lower temperature than you would if cook the whole bird), 45–55 minutes.
- Transfer turkey breasts to a platter and rest 10 minutes before carving.
- Serve turkey breasts with pan drippings alongside.
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