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1
Pat the turkey breasts thoroughly dry with paper towels.
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2
Rub each breast all over (including under the skin) with 2 tablespoons of the olive oil and 2 tablespoons of the salt.
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3
Place in a large dish, cover loosely, and refrigerate for 2 hours.
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4
Heat the oven to 425 degrees F and arrange a rack in the middle.
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5
Meanwhile, combine the remaining 4 tablespoons of olive oil, remaining 1 tablespoon of salt, the garlic, rosemary, fennel seeds, peppercorns, and lemon zest in a food processor and process until the mixture is a coarse paste, scraping down the sides of the bowl at least once.
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6
Remove the turkey breasts from the refrigerator and rub all over (including under the skin) with the paste.
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7
Let sit at room temperature while the oven heats up, about 30 minutes.
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8
Arrange the turkey breasts skin side up in a roasting pan fitted with a rack, ensuring that the meat is not crowded and the breasts dont touch.
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9
Roast until the skin starts to turn golden, about 30 minutes.
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10
Reduce heat to 375 degrees F and roast until the internal temperature reaches 160 degrees F and the juices run clear when pierced with a fork, about 40 to 50 minutes more.
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11
Let the turkey rest at least 10 minutes before carving.
