Herb-Roasted Turkey Breast with Garlic
Bone-in, skin-on turkey breasts, also called split breasts, are inexpensive, flavorful, and nice for (just enough) leftovers. Try this any time of year!
Tip: To defat turkey pan drippings, pour them into a fat separator or heatproof container. Refrigerate or freeze for a few minutes. If using a fat separator, pour the liquid into a clean bowl or gravy boat. Otherwise, use a bulb baster to suction the liquid from the bottom of the container, leaving the fatty layer behind.
To make ahead: Prepare garlic and herb paste (Step 2) and refrigerate in an airtight container for up to 3 days.
Equipment: 9x13-inch roasting or baking pan