Malibu Beach Recovery Diet – Simple Oven Roasted Turkey Breast
Makes 8 servings
- 2 skin-on, bone-in turkey breasts (3 1/2–4 pounds)
- 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, crushed
Preheat oven to 425 degrees 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.
Place the roasting pan over medium heat. Add 1 Tbsp butter to the pan juices and whisk to melt. Add a little chicken stock if necessary to scrape all the brown bits and liquefy them.
Serve turkey breasts with pan gravy alongside.