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Ingredients

• 1 large turkey breast (6-8 pounds), bone-in, split into 2 halves, dry-brined overnight with 2 Tablespoons salt
• 2-3 stems fresh sage (12-15 leaves)
• 3-4 stems fresh thyme
• 3-4 stems Italian parsley
• 6 Tablespoons very soft butter
• 2 teaspoons freshly ground pepper

Instructions

Preheat the Wolf Convection Steam Oven to 350°F on the Convection Steam setting. Line a porcelain roasting pan with foil and place a rack inside.

Place the dry-brined turkey breasts on the rack and let them rest at room temperature for 30 minutes.

Remove the leaves from the herbs and coarsely chop them. In a small bowl, combine the chopped herbs, softened butter, and pepper. Stir until fully blended. If the turkey wasn't dry-brined, add 2 tablespoons of salt to the butter mixture.

Using clean hands (and gloves, if desired), rub the butter mixture evenly over both turkey breasts. Insert a probe into the thickest part of the breast, avoiding contact with the bone.

Place the pan on rack position 2 in the oven and connect the probe. Set the probe to 165°F. Cook until internal temperature is reached. Rest for 10-15 minutes before slicing and serving.