Direction

1. If you haven't already, make my Cranberry Stuffing (click here to get ingredients and directions).
2. Preheat oven to 325F. Line a roasting pan with foil and place a roasting rack inside. Lightly grease both rack and foil with cooking spray.
3. In a large mixing bowl, beat together the butter, garlic, herbs, and salt until smooth.
4. Evenly rub butter underneath and on top of the turkey skin. If your butter isn't spreading well, microwave it for 5-8 seconds to soften it (do not fully melt it).
5. Cut a pocket into one side of each breast large and deep enough to hold stuffing without cutting all the way through. Fill with stuffing. Use a few toothpicks to close the pocket.
6. If you have leftover stuffing, place it in a heatproof pan to bake alongside the turkey. Don't put it in the bottom of the roasting pan or it'll absorb the drippings needed for gravy.
7. Place both turkey breasts on the roasting rack then bake for 60-90 minutes or until the internal temperature reads 160F (it'll continue to cook while resting). Carefully tent with foil to keep warm then rest for 10 minutes. At this point, the internal temperature should read 165F.
8. Meanwhile, take the drippings left behind in the pan and make my turkey gravy recipe