Roast Turkey Breast Recipe

• 2 skin-on, bone-in turkey breast halves (weighing 6 to 7 pounds total)
• 6 tablespoons olive oil
• 3 tablespoons kosher salt
• 8 medium garlic cloves, halved
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons fennel seeds, lightly crushed
• 1 tablespoon whole black peppercorns, lightly crushed
• 1 medium lemon, zested

1. Pat the turkey breasts thoroughly dry with paper towels.
2. Rub each breast all over (including under the skin) with 2 tablespoons of the olive oil and 2 tablespoons of the salt.
3. Place in a large dish, cover loosely, and refrigerate for 2 hours.
4. Heat the oven to 425 degrees F and arrange a rack in the middle.
5. Meanwhile, combine the remaining 4 tablespoons of olive oil, remaining 1 tablespoon of salt, the garlic, rosemary, fennel seeds, peppercorns, and lemon zest in a food processor and process until the mixture is a coarse paste, scraping down the sides of the bowl at least once.
6. Remove the turkey breasts from the refrigerator and rub all over (including under the skin) with the paste.
7. Let sit at room temperature while the oven heats up, about 30 minutes.
8. Arrange the turkey breasts skin side up in a roasting pan fitted with a rack, ensuring that the meat is not crowded and the breasts dont touch.
9. Roast until the skin starts to turn golden, about 30 minutes.
10. Reduce heat to 375 degrees F and roast until the internal temperature reaches 160 degrees F and the juices run clear when pierced with a fork, about 40 to 50 minutes more.
11. Let the turkey rest at least 10 minutes before carving.

skin, olive oil, kosher salt, garlic, rosemary, fennel seeds, black peppercorns, lemon

Taken from www.chowhound.com/recipes/herb-rubbed-roasted-turkey-breast-13640 (may not work)