Garlic Herb Butter Roasted Turkey Breast

INGREDIENTS:

5 to 6 pounds turkey breast, bone in, skin on (not brined)
½ teaspoon salt
¼ teaspoon black pepper
1 small bunch fresh rosemary, sage, and thyme
12 garlic cloves, smashed

Butter Mixture:
10 tablespoons unsalted butter, softened
1¼ teaspoons salt
½ teaspoon black pepper
4 cloves garlic, minced
1 tablespoon each of finely chopped fresh sage, rosemary, thyme, and parsley

DIRECTIONS:

Take the turkey breast out of the refrigerator 45 minutes before cooking. Preheat the oven to 390°F. Place the herbs and smashed garlic in the bottom of a roasting pan.
Mix all butter ingredients in a bowl until smooth. Gently loosen the turkey skin with a spoon or fingers. Spread two-thirds of the butter mixture evenly under the skin, and rub the remaining butter over the underside. Place the turkey breast skin side up on the bed of herbs. Spread a light layer of butter on the skin.
Season the top with salt and black pepper. Lower the oven temperature to 350°F and roast for about 1 hour and 30 minutes, basting with the pan juices every 30 minutes. The turkey is done when it reaches 165°F in the thickest part. Cover with foil once golden to prevent over-browning.
Remove from the oven and let rest for 15 to 20 minutes before slicing. Strain the pan drippings and serve the butter sauce over the sliced turkey.