I wanted to use the last of the meat in my freezer and one of the things left was a turkey breast. In order to prepare the bird for roasting I ran 4 cloves of garlic and 4 sprigs of rosemary through the chopper, and then added 2.5 sticks of room temp unsalted butter. This was all blended and then stuffed underneath the skin. After that I sprinkled the whole thing with kosher salt and fresh ground pepper. The oven temp was set at 325F and I waited for the meat thermometer to hit 170 (about 3.5 hours). The bird was incredibly moist and absolutely perfect. This is easy and a great dish I will do again in the future.