Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.
Provided by Alison Roman
Categories Bon Appétit Thanksgiving Poultry turkey Roast Christmas Kid-Friendly Dinner Christmas Eve Butter Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 8 servings
Number Of Ingredients 6
- 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.
- 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.
- Transfer turkey breasts to a platter and let rest 10 minutes before carving.
- Serve turkey breasts with pan drippings alongside.
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