Roast Turkey Breast

Serves 8-10
1  6-7 pound bone-in/skin-on turkey breast
4 Tbs unsalted butter, softened
2 Tbs chopped fresh flat-leaf parsley
2 Tbs chopped fresh thyme, 1 tsp dried
Salt and freshly ground pepper 
Let the turkey stand at room temperature for 1 to 1 1/2 hours.

1. Preheat an oven to 425°F. 
2. Mix butter, 1/2 tsp salt, and ¼ tsp pepper in medium bowl with the chopped herbs until thoroughly combined.
3. Carefully separate turkey skin from meat over breast; avoid breaking skin. 
4. Work the butter mixture under skin on both sides of breast and rub skin of turkey to evenly distribute butter over breast. 
5. Spray a V-rack with nonstick cooking spray and set inside large roasting pan. Place turkey in rack with skin side facing up; pour 1 cup of water into roasting pan. Roast turkey for 30 minutes. 
6. Reduce oven temperature to 325 degrees. Continue to roast turkey until thickest part of breast registers 160 degrees on instant-read thermometer, about 1 hour longer. 
7. Transfer turkey to carving board, cover with foil, let rest for 20 minutes or up to one hour. Carve and serve.