Jackie'S Roasted Turkey Breasts

• 2 (7-pound) turkey breasts
• 4 celery ribs
• 2 large carrots
• 2 medium onions
• 2 fresh thyme sprigs
• 1/4 cup butter or margarine, melted
• 1/4 cup fines herbes
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 cups dry vermouth

1. Rinse turkey breasts with cold water, and pat dry. Cut celery, carrots, and onions into quarters. Place half of vegetables and a thyme sprig into each turkey cavity; close cavities, and tie with string. Place breasts, cavity side down, in a roasting pan; brush with butter. Sprinkle with fines herbes, salt, and pepper. Add vermouth to pan.
2. Bake at 400u0b0 for 30 minutes. Reduce heat to 350u0b0, and bake 2 hours and 10 minutes or until a meat thermometer inserted into thickest portion registers 170u0b0, basting occasionally with pan drippings. Shield with aluminum foil after 1 1/2 hours to prevent excessive browning. Let turkey stand 15 to 25 minutes before slicing.

turkey breasts, celery, carrots, onions, thyme, butter, fines herbes, salt, pepper

Taken from www.myrecipes.com/recipe/jackies-roasted-turkey-breasts (may not work)