Roasted Turkey Breasts with Butter and Herbs

Prep 15 min
Plus Roasting Time: 120 minutes
Makes 6 to 8 servings

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1/4 cup
butter, at room temperature
3 tbsp
chopped fresh rosemary or thyme
1 pinch
of salt and pepper
skin-on, bone-in turkey breasts, each about 1.25 kg


  • Preheat oven to 350F (180C). Finely grate about 2 tbsp (30 mL) peel from oranges. Place in a small bowl with butter, thyme, salt and pepper. Stir to evenly mix.
  • Using your fingers, gently lift skin from each breast, creating pockets. Tuck as much butter mixture between skin and meat on each breast as you can. Push to centre of breast. Then using your palm, gently press down on turkey skin until mixture is evenly distributed under skin. Rub any remaining butter mixture over top of turkey and skin.
  • Place breasts in a shallow-sided roasting pan. Roast in centre of oven until an instant-read thermometer inserted in thickest part of breast reaches 170F (75C), about 1 1/2 hours. Let stand about 10 min, then slice. Great with our Sun-Dried-Tomato Gravy or cranberry relish.

A whole turkey can be overwhelming for a small celebration. Skip the fuss of stuffing and trussing, and roast two breasts instead.


Calories 421, Protein 56 g, Carbohydrates 0.6 g, Fat 20.2 g, Fibre 0.3 g, Sodium 164 mg.
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