Instructions: Preheat oven to 325 F. Place butter in a bowl. Chop herbs no finer than 1/8 inch. 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 325 F oven and roast, basting occasionally with pan juices, for 1 hour. Remove foil and increase heat to 450 F to brown skin. Roast until skin becomes golden and juices run clear or an instant-read thermometer reads 160 F, from 5-15 more mins. Let stand, loosely covered with foil, for 10 mins before slicing.

NOTES : Juicy tip - Strain pan juices and juse for gravy or spoon over sliced turkey.

Make ahead - 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.

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