Instructions: Rinse turkey breasts with cold water and pat dry. Place half of the vegetables and 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 degrees, basting occasionally with pan drippings. Shield with foil after 1 1/2 hours to prevent excessive browning. Let turkey stand 15 to 25 minutes before slicing.

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