Stuffed Turkey Breast
. 2 skin-on boneless turkey breast halves (about 1 lb. per half) *
. 4 cloves garlic, pressed
. 1 large shallot, finely chopped
. 4 tbsp flat-leaf parsley, chopped
. 2 tbsp. fresh rosemary, finely chopped
. 1 tbsp. grated orange zest
. 4 tbsp. olive oil, divided
. Kosher salt and pepper
. Gravy, for serving
Step 1: Heat oven to 425 degrees F. In a medium bowl, combine garlic, shallot, parsley, rosemary, orange zest, 2 Tbsp olive oil, and 1/2 tsp each salt and pepper.
Step 2: Working with one turkey breast half at a time, remove the skin in one piece, being careful not to tear it, and set aside.
Step 3: Butterfly and pound each breast to 1/4-in thick. Divide herb mixture among each breast, leaving a 3/4-in. border all the way around. Starting at the short end, roll up each turkey breast. Lay skin on top of each breast, tucking and wrapping it under the edges, then tie it with kitchen string, spacing it about 2 inches apart. Transfer to a rimmed baking sheet.
Step 4: Brush each with 1 Tbsp oil, season with 1/2 tsp salt, and roast for 25 min., then reduce oven temp to 375 degrees F and continue roasting until internal temp reaches 160 degrees F on an instant-read thermometer, 25 to 30 min. more. Transfer breasts to a cutting board and let rest for at least 10 min.
Step 5: Remove the string, slice it, and arrange it on a platter. Garnish with additional fresh herbs, if desired. Serve with Pan gravy.