Roast Turkey Breast With Fresh Savory And Thyme


  • Prep Time20 mins
  • Total Time1 hr 45 mins
  • Makes6 to 8 servings
Roast Turkey Breast With Fresh Savory And Thyme

(Photo: iStock)

This no-fuss but still traditional turkey recipe can be prepared the day before. Just pop it in the oven when you're ready to serve.


  • 1/4 cup butter, at room temperature

  • 2 tbsp chopped fresh savory

  • 2 tbsp thyme leaves

  • 2 halves boneless turkey breast, from 1 to 1.25-kg each

  • 1 tbsp olive oil

  • 1 tbsp honey-Dijon mustard, or 1 1/2 tsp each of honey and Dijon mustard

  • pinch salt


  • Preheat oven to 325F. Place butter in a bowl. Chop herbs no finer than 1/4-in. If thyme leaves are small, do not chop. Stir herbs into butter. Divide butter mixture in half. Using your fingers, lift skin from 1 turkey breast just enough to allow you to push 1 portion of butter mixture between skin and meat to middle of breast. Then remove your hand and massage top of skin, working butter mixture so it evenly covers about two-thirds of surface of breast. Repeat with second breast. (As turkey cooks, butter will melt and carry some herbs to outer sides of breasts.)

  • In another small bowl, blend oil with mustard. Spread or rub mixture evenly over skin and entire top surface of turkey. Sprinkle evenly with salt.

  • Place turkey on a lightly oiled baking pan with shallow sides, then place a piece of foil loosely on top. Do not seal. Place in centre of oven and roast, basting occasionally with pan juices, for 1 hr.

  • Remove foil and increase heat to 450F to brown skin. Roast until skin becomes golden and juices run clear or an instant-read thermometer reads 160F, from 5 to 15 more minutes. Let stand, loosely covered with foil, for 10 mins before slicing. Strain pan juices and use for gravy or spoon over sliced turkey.

Make-ahead tip

Completely prep turkey breasts (steps one and two). Then place in the refrigerator, in baking pan if you have room for it. Cover with a tent of foil or an oiled piece of plastic wrap so it will not stick to mustard coating. Turkey will keep well for 1 day.

Nutrition (per serving)

Calories 376, Protein 50g, Carbohydrates 1g, Fat 18g, Sodium 139mg.

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