Savoury roasted turkey breasts

Prep 5 min
Plus Standing Time: 15 minutes, Roasting Time: 120 minutes
Makes 3 to 6 servings



1 large head
1 or 2 halves
skin-on, bone-in turkey breasts
284-mL can
undiluted chicken broth
1/2 cup
dry white wine, or apple juice
3 tbsp
butter, at room temperature
1 tsp
dried sage leaves
1 tsp
dried thyme leaves
1 tsp
ground savory
1 tsp


  • Preheat oven to 350F (180C). Peel garlic cloves and slice each in half. Scatter over a 9×13-inch (3-L) baking dish. Set turkey, skin-side up, on top of garlic. If you are using 2 turkey breasts, they may be a snug fit so you may have to wedge them into the dish. Pour broth and wine overtop. Then rub butter over each turkey breast. Using your fingers, crumble sage over turkey. Then sprinkle with thyme, savory and salt.
  • Roast turkey, uncovered, in centre of preheated 350F (180C) oven, basting frequently with pan juices. Turkey is done when an instant-read thermometer inserted into thickest area of breasts reads 160F (70C). This will take about 1-1/4 hours, whether you are cooking 1 or 2 breasts. Remove turkey to a platter. Loosely cover with foil. Let stand 15 minutes.
  • Meanwhile, pour pan juices and softened garlic into a small saucepan set over medium-high heat. Using the back of a spoon, coarsely mash garlic. Boil, stirring often, until sauce has thickened, from 10 to 12 minutes. Slice turkey and spoon sauce overtop.

If you’re not cooking for a large crowd this Thanksgiving but still want a turkey feast, try roasting one or two breasts instead of a whole bird. Cooking time is shorter and there’s more oven space so you can also make our Cranberry Sauce à l’orange and Wild Rice-and-Pecan Bake.


Calories 289, Protein 41.7 g, Carbohydrates 4 g, Fat 10.5 g, Fibre 0.2 g, Sodium 842 mg.
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