-
Rinse turkey breast; pat dry with paper towels. To loosen turkey skin, lift skin on each side and gently pull back to center (breast bone); be sure skin is still attached at bone.
-
In small bowl, combine butter and garlic. Snip herbs, reserving 1 teaspoon each for gravy. Combine remaining herbs with garlic butter. Spread all but 2 tablespoons butter over each side of turkey breast.
-
Pull skin over buttered sides and tuck under breast or fasten with wooden skewer along cut edges. Place breast on rack in shallow roasting pan.
-
Roast in a preheated 325 F oven until meat thermometer reaches 165 F (2 1/4-3 1/4 hours), basting twice with reserved herb butter. Let stand, covered, 15 minutes before carving.