Roast turkey breast with fresh savory and thyme



20 min


1 h 45 min


6 to 8


  • 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 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.


How to carve turkey

Nutrition (per serving)

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

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.