Preheat oven to 425. Gently loosen skin from breasts and rub butter under skin and all over outside of breasts, season liberally with salt and pepper.

Scatter thyme and rosemary sprigs and crushed garlic cloves 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 gloden brown and an instant-read thermometer reaches 160 degrees when inserted into the thickest part of the breasts. You will want to cook the turkey breasts to a lower internal temperature than when cooking the whole bird. Bake for 45 – 55 minutes.

Transfer turkey breasts to a platter and let rest 10 minutes, before carving.

Serve turkey breasts with pan dripping.