This Boneless Turkey Breast Roast is herb crusted and garlic stuffed then baked in the oven with tender, juicy results! Only 6 ingredients are needed for this recipe that produces flavorful and impressive results every time. Show
It’s perfect for any holiday dinner and as easy as this bacon wrapped turkey breast recipe and air fryer turkey breast! Make this juicy boneless turkey breast roast for Thanksgiving dinner instead of roasting a whole turkey. It’s perfect for smaller holiday gatherings where you might be feeding only 4 – 6 people. Entire boneless skinless turkey breast is stuffed with garlic, herb crusted with fresh rosemary, and then oven roasted. It turns out juicy every time, which is hard to do when you cook a whole bird! Ingredients and NotesSimple wholesome ingredients is all you need for this recipe! When purchasing your turkey, general rule of thumb is 1/2 lb of turkey breast per person, so purchase accordingly to the number of guests you will be serving.
Only 10 minutes prep are needed for roasted boneless turkey breast recipe. It is truly so easy! If your meat is frozen, here is an easy tutorial how to thaw a turkey breast, even if you need to do so quickly. Stuff with garlic: In a medium roasting pan or Dutch oven, place turkey breast and make 10-15 inserts with a paring knife. Stick garlic slice into each hole until you run out of garlic. Season with rosemary: Rub roast with oil, then sprinkle with salt and pepper all around. Taking small handfuls of rosemary pat it onto the roast, then sprinkle some. The goal is to coat the roast in herbs for best roasted turkey flavor. Bake uncovered for 30 minutes per 1 lb: I cooked 3 pounds turkey breast roast for 90 minutes or until meat thermometer inserted in the thickest part of the breast reads 160 degrees F. Do not worry about white meat reaching 170 degrees F. It will do so while resting. This way turkey roast will have juicy meat. Remove mesh casing and slice: Using sharp knife or kitchen scissors, cut casing in the middle, remove and discard. Slice into thin slices without pushing on meat too hard. Expert Tips
VariationsThis recipe as is produces amazing results! If you want to try some variations, though, here are some ideas.
Serving RecommendationsSince I usually make this at Thanksgiving, I serve it with healthy turkey gravy and healthy cranberry sauce. Are you wondering “What else to serve with turkey breast?”. Here are a few more holiday side dishes that are the perfect complement to your festive celebration.
Storing LeftoversRefrigerate cooked turkey roast whole or sliced in an airtight container for up to a week. Leftover turkey is so good cold on its own or in a sandwich. Or reheat just until warm with gravy. This recipe is so versatile! Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator and then use leftovers for soup, as a protein in a salad for lunch, or for turkey tacos! FAQsHow do I get browned crispy skin? You can try broiling for a few minutes at the end. Just be careful not to dry out the turkey. How do I keep meat juicy? First, this recipe is for a fresh boneless turkey breast roast. If your roast is frozen, be sure to thaw it completely. If your breast is frozen in the middle, it will change the cooking time and end results will be dry. Second, trust the first internal temp check, remove it from oven and let it rest so turkey juices settle back into the roast. Still having trouble? Some readers have had success using a roasting bag – although I am not sure what that is! Why is my turkey breast tough? If your roast comes out tough, it is because of type of meat the store used to wrap into the casing. I once happened to buy a small 2 lb roast and it was pretty chewy with muscle tissues. I highly recommend to buy a minimum 3 pounds of larger boneless skinless turkey breast roast. Can I make this ahead of time? To save time at the holidays, you could ‘dress’ the turkey breast recipe with garlic and herbs, cover and refrigerate up to 24 hours. Let turkey come to room temp, then proceed with roasting. More Holiday Mains to TryHeer are a few more suggestions for your small holiday meal instead of traditional turkey!
Servings 10 servings Calories 258 Diet Low Fat Diet Low Fat Prep Time 10 minutes Cook Time 1 hour 30 minutes Total Time 1 hour 40 minutes Boneless Turkey Roast
Boneless Turkey Roast
Easy Pan Gravy (Optional)
Serving: 2slices | Calories: 258kcal | Carbohydrates: 1g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 442mg | Sugar: 1g 5 Secrets to Easy Healthy Dinners Plus sign up for weekly emails with recipes to make your cooking stress free, delicious and healthy. About Olena Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family! Pin this recipe now to save it for later Pin Recipe You may also likeTurkey Breast 1 hr 55 mins What should you season your turkey with?When it comes to seasoning, salt and pepper are the right place to start. But you can expand upon these basics by using fall herbs like rosemary, thyme and sage, which are natural accompaniments for turkey. You can branch out further with your favorite seasoning blends.
What can I put in the turkey for best flavor?Fresh herbs like thyme, rosemary, and sage along with a half lemon go a long way to add flavor, and stuffing it into the bird takes almost no time at all. (While you're at it, season the cavity with a good amount of salt and pepper.) Brining is an essential step to ensure a juicy bird.
What do you rub on turkey before you bake it?Ingredients list for the turkey rub recipe. 1 teaspoon black pepper.. 1 teaspoon paprika.. 2 teaspoons dried rosemary.. 2 teaspoons dried thyme.. 1 teaspoon dried sage or oregano.. 1 1/2 teaspoons garlic powder.. 1 tablespoon instant chicken or beef stock mix (or salt). How do you keep a turkey breast moist when roasting?I prefer to cook the turkey breast on a wire rack, over a cooking pan that has liquid in it. The steam that this liquid generates helps keep the turkey breast moist. I prefer to use a very flavorful liquid for this purpose, like stock with butter or oil, or even white wine sometimes.
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