Step 1

Preheat the oven to 400° F. With your fingers, carefully separate the skin from the turkey meat and spread the softened butter under the skin.

Step 2

Place the turkey breast in a roasting pan or on a rimmed baking sheet. Pour the wine over the breast, then juice the lemon over the breast. Season with the kosher salt and pepper then scatter the garlic cloves and thyme in the wine.

Step 3

Roast the turkey for 30 minutes for boneless breasts or 45-60 minutes for bone-in breasts or until an instant-read thermometer inserted into the center of the breast reaches 150-155°F. If needed, add more wine or water to the pan as the turkey cooks so the aromatics don't burn.

Step 4

Cover with foil and rest for at least 10 minutes before slicing, the internal temperature will rise to 160°F as it rests. Reserve pan drippings for gravy if desired.