Rinse turkey breasts with cold water, and pat dry. Cut celery, carrots, and onions into quarters. Place half of vegetables and a thyme sprig into each turkey cavity; close cavities, and tie with string. Place breasts, cavity side down, in a roasting pan; brush with butter. Sprinkle with fines herbes, salt, and pepper. Add vermouth to pan.
Bake at 400° for 30 minutes. Reduce heat to 350°, and bake 2 hours and 10 minutes or until a meat thermometer inserted into thickest portion registers 170°, basting occasionally with pan drippings. Shield with aluminum foil after 1 1/2 hours to prevent excessive browning. Let turkey stand 15 to 25 minutes before slicing.
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