Roast turkey breast with fresh savory and thyme

Prep 20 min
Total 1 hour 45 min
Serves 6 to 8



1/4 cup
butter, at room temperature
2 tbsp
chopped fresh savory
2 tbsp
2 halves
boneless turkey breast, from 1 to 1.25-kg each
1 tbsp
1 tbsp
honey-Dijon mustard, or 1 1/2 tsp each of honey and Dijon mustard


  • 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 hour. 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 minutes before slicing.


Make ahead tip: Completely prepare turkey breasts. Place them in the refrigerator, right 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.

Kitchen tip: Strain pan juices and use for gravy or spoon over sliced turkey.


Calories 376, Protein 50 g, Carbohydrates 1 g, Fat 18 g, Fibre 0 g, Sodium 139 mg.

How to carve turkey

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