Roast Turkey Breast With Fresh Savory And Thyme
18
- Prep Time20 mins
- Total Time1 hr 45 mins
- Makes6 to 8 servings
(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.
Ingredients
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
Instructions
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.