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Butter-Roasted Turkey Breasts

['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°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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