YIELD: Serves 8
2 skin-on, bone-in turkey breasts (3 1/2 to 4 lbs.)
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 and crushed
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.