3, 2-lb. skin-on, bone-in split turkey breasts
6 Tb. unsalted butter, softened
2 Tb. dried sage
1 Tb. dried thyme
1 Tb. kosher salt
1 1/2 C. white wine
1 C. chicken broth or water
Preheat oven to 350°. With a fork, mash the butter with the herbs and salt to form a paste. Pull or cut back skin and spread paste on breast.
Place breast on a rack in a small roasting pan. Pour wine and broth in bottom of pan and roast until a meat thermometer inserted into the thickest part of the breast registers 165°.
Notes: You might need to add more liquid as the turkey cooks. If you notice that the skin is getting too brown before the breast is finished cooking, cover loosely with foil.