Butter Roasted Turkey Breasts

2 skin on bone in turkey breasts (3 ½-4lbs)
½ cup (1 stick) butter, room temperature
kosher salt and fresh ground black pepper
6 sprigs thyme
4 sprigs rosemary
1 head of garlic, cloves peeled, crushed

Preheat oven to 425 degrees. 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 and garlic over a large rimmed baking dish and arrange turkey breasts, skin side up, on top. Roast turkey, turning half way through, until skin is crisp and golden brown and an instant read thermometer inserted into the thickest part registers 160 degrees, 45-55 minutes Transfer turkey breasts to a platter and let rest 10 minutes before carving. Serve turkey with the pan drippings alongside.