by Olena

Boneless Turkey Breast Roast

by Olena

4.9 from 24 reviews

boneless turkey breast roast

Make this juicy boneless turkey breast roast for the Holidays instead of roasting a whole turkey. Or I have a surprise for you. It makes the best homemade healthy sandwich meat year round.

When I was little in Ukraine, my mom would often roast a pork roast stuffed with garlic and rubbed with spices. It would have crispy skin. So good! No cut of pork she used I have seen in Canada. Plus it is probably not that healthy. So all good.

But I borrowed her idea for this roast. Entire roast is stuffed with garlic, herb crusted with fresh rosemary and baked until juicy. So good and easy!!! I promise, only 7 minutes of prep.

If you want to cook turkey breast with bone in, check out this roasted turkey breast recipe.

Why Cook a Roast and Not Whole Turkey?

I know entire continent is obsessed about cooking entire bird during the Holidays but there are special circumstances when you might want to roast just a bit of turkey.

  1. Small company so don’t want to bother cooking whole turkey.
  2. A few extra guests and whole turkey is not enough.
  3. It’s June and you are craving turkey.
  4. Want healthy deli meat alternative (see below).

boneless turkey breast served on plate with mashed potatoes and pickles

What Is a Boneless Turkey Roast?

Let’s get clear what I’m talking about.

  • A mesh pouch with meat
  • A combination of white and dark meat or
  • Boneless turkey breast or boneless turkey thigh only
  • Skinless
  • Located in fresh meat section
  • It is NOT the turkey breast cut of meat sold on its own.
  • Again, it’s a mesh pouch. It took me a while to get clear. So just saying.

Tip: If you have a turkey breast with bone in, check out this roast turkey breast recipe.

What Are the Ingredients for This Recipe?

  • Boneless turkey roast
  • Fresh rosemary
  • Garlic
  • Olive oil
  • Salt and pepper

boneless turkey breast roast ingredients

FAQs for the Best Boneless Turkey Roast

Is roast fresh or frozen?

This recipe calls for fresh boneless skinless turkey roast.

Can I use frozen boneless roast?

You can if you thaw it first and then cook. You can find frozen turkey roast in a box in a frozen section.

Should I remove the casing?

No. Under any circumstances please don’t. Casing is holding pieces of meat together. If you remove it, meat will fall apart. Do not worry, we will season it inside. It will come out juicy and delicious.

Should I cook it covered?

No. Bake the roast uncovered. If you cover it, it will steam instead of roast.

How long do you roast a boneless turkey roast?

Usually 90 minutes for a 3 lbs roast. When inserted meat thermometer should read 160 degrees F. Do not worry about meat reaching 170 degrees F. It will do so while resting. This way turkey roast will come out juicy.

Can I use dried rosemary?

I haven’t tried. I love using dried herbs for soups and stews. For herb roasted turkey roast I highly recommend to buy fresh rosemary. I understand it is extra hassle. I am all for shortcuts but Holidays and roasts call for fresh herbs. You can freeze leftover fresh chopped rosemary and use later.

How Do I Cook a Boneless Turkey Roast?

how to cook boneless turkey breast roast

1. Stuff with garlic

  • Preheat oven to 350 degrees F.
  • In a medium roasting pan or Dutch oven, place turkey roast and make 10-15 inserts with a paring knife.
  • Stick garlic slice into each one until you run out of garlic.

2. Season with herbs

  • 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.

3. Bake

  • Bake uncovered for 90 minutes or until meat thermometer inserted in the thickest part reads 160 degrees F.
  •  Remove from the oven, cover and let rest for 10 minutes. Internal temperature will reach 170 degrees F and juices settle.

boneless turkey breast cooking time

4. Slice and Serve

  • Using  a sharp knife, remove the casing and slice.
  • Serve warm at a Holiday table with gravy and healthy mashed potatoes.
  • Enjoy cold as an appy or make turkey sandwiches.

boneless skinless turkey breast recipe

How to Make Easy Pan Gravy

OK. So because you didn’t cook turkey, doesn’t mean you can’t have a gravy. Turn that small amount of drippings from cooking a roast into the gravy!boneless turkey breast cooking time

  1. Place roasting pan with juices from cooking turkey roast on medium heat.
  2. Scrape and shake rosemary and burnt on pieces from removed casing into the pot. There is a lot of flavor. Discard the casing.
  3. Add 2 cups water and bring to a boil. Cook for 5 minutes and whisk to scrape the walls. Again lots of flavor in there.
  4. Add 1/4 cup white wine, 1 tbsp butter, 1/4 tsp salt and ground black pepper to taste. Bring to a boil, reduce heat to low-medium and cook for 5 minutes.
  5. In a small bowl, add a bit of gravy from the pot and 1 tbsp cornstarch. Whisk well with a fork, pour back into the pot and whisk until gravy starts boiling.
  6. Cook for 2-3 minutes or until thickened a bit. Serve with a turkey roast.

where to buy boneless turkey breast

Turkey Roast Beyond the Holidays

If you are looking at this recipe and it’s not Thanksgiving, Christmas or Easter, please know you can still cook the roast. And use instead of deli meat. Healthy sandwich meat! Summer picnics, school and work lunches, appetizers board. Heck, yeah!!!

Refrigerate it whole or sliced for up to a week. It tastes so good cold. And warm with gravy. This recipe is so versatile!

What to Serve With Boneless Turkey Roast

More Healthy Turkey Recipes

These are all ground turkey recipes but still so yummy and quick!

Print

Boneless Turkey Breast Roast

4.9 from 24 reviews

Serve this juicy boneless turkey roast for Holidays instead of a turkey. Or enjoy as a healthy sandwich meat year round. Herb crusted and stuffed with garlic it is a winner every time!

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American Ukrainian
Scale

Ingredients

Boneless Turkey Roast

  • 3 lbs fresh boneless turkey roast, in casing
  • 3 large garlic cloves, cut into matchsticks
  • 3 large rosemary sprigs, leaves removed and minced
  • 2 tbsp extra virgin olive oil
  • 1 1/4 tsp salt
  • Ground black pepper, to taste

Easy Pan Gravy (Optional)

  • 2 cups water
  • 1/4 cup white wine
  • 1 tbsp butter
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • Ground black pepper, to taste

Instructions

Boneless Turkey Roast

  1. Preheat oven to 350 degrees F. In a medium roasting pan or Dutch oven, place turkey roast and make 10-15 inserts with a paring knife. Stick garlic slice into each one until you run out of garlic.
  2. 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.
  3. Bake uncovered for 90 minutes or until meat thermometer reads 160 degrees F. Remove from the oven, cover and let rest for 10 minutes. Internal temperature will reach 170 degrees F and juices settle.
  4. Using  a sharp knife, remove the casing and slice. Serve warm at a Holiday table, cold as an appy or use in sandwiches instead of deli meat.

Easy Pan Gravy (Optional)

  1. Place roasting pan with juices from cooking turkey roast on medium heat.
  2. Scrape and shake rosemary and burnt on pieces from removed casing into the pot. There is a lot of flavor. Discard the casing.
  3. Add water and bring to a boil. Cook for 5 minutes and whisk to scrape the walls. Again lots of flavor in there.
  4. Add white wine, butter, salt and pepper. Bring to a boil, reduce heat to low-medium and cook for 5 minutes.
  5. In a small bowl, add a bit of gravy from the pot and cornstarch. Whisk well with a fork, pour back into the pot and whisk until gravy starts boiling.
  6. Cook for 2-3 minutes or until thickened a bit. Serve with a turkey roast.

Notes

If you want to cook turkey breast with bone in, check out this roasted turkey breast recipe.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

59 comments on “Boneless Turkey Breast Roast

Our “happiness” software deletes rude comments without publishing, so we can keep on happily cooking delicious recipes for you. Please see our full comment policy:).

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Thanks so much! The timing instructions were perfect for my boneless, mesh-wrapped turkey breast. Just the advice I was looking for.

    I was pleasantly surprised by the rich flavour of the drippings from the turkey breast (and the luscious brown colour); it made very tasty gravy. (I had no need for the packet I had purchased, just in case, for making “packaged” gravy. Yech!! So glad I didn’t need it!). I did use 1 can of chicken stock and one can of water for the gravy.

    This recipe is so easy and so flavorful. I really liked the chunks of garlic as I ate my turkey bites. Thanks for the tip.

  2. Very easy recipe which I made a month or so ago and am re-making for Easter dinner. The gravy is super easy and good but I would use chicken stock instead of water.

  3. So happy my search criteria led me to you. I hate when a recipe only says cook to a certain temperature. Sorry, but I need approximate minutes so dinner all comes together at a certain time. You just saved the family Easter dinner. Cooking two 3lb turkey boneless breasts. Love us the white meat seasoned well.

  4. I’m so glad I remembered seeing this recipe! It came in very handy today, when I was making turkey dinner for 2. This recipe, prepared exactly as you stated, came out exactly as you said it would. Juicy and delicious! Thank you again!!

  5. The first time I tried this recipe. very GOOD!! I AM 78 years old and do my own cooking my wife is a Dementia patient in a nursing home. I look forward to using your cooking expertise for my own knowledge. I live in California. I am Italian, love to cook Italian!!!

    1. Hello Raphael. I love Italian everything. I am part Italian in heart – food, music and people are my faves. I’m so glad you enjoyed it! Thank you for the wonderful review! 

  6. Every year I say I am not going to cook a turkey for the holidays. Too dry, or not done. I don’t like the dark meat and it is such a pain to carve. Anyway, I bought a boneless turkey breast roast. No bones and no dark meat. I found your recipe and did as you suggested. It was delicious. Baked on a piece of foil, no mess to clean up. Let set as you said and it was delicious. Now if I could only get my knife sharp enough.

  7. Every year I try making a turkey roast and every year I fail. This was going to be my last year. My husband didn’t want me to waste my time, but he had to work this year, so here was my chance! I had come across your recipe a few days before and it looked simple enough for even me to do. When my husband came in the door, he wanted to know who I got to come in and cook. I told him I cooked and the pained look on his face was almost my undoing! However, he took the plate I offered him. The look of pure pleasure and delight that lit his face was my undoing! I now have some confidence to continue cooking! By the way, I’m not a young newlywed. I have never been able to “boil water without burning it” as the saying goes. Thank you so much!

    1. Davye, you get an award for the best comment I ever received in 7 years of blogging. I was reading it to my husband half laughing and half crying. It is sweet and super funny at same time. You are very welcome. Everyone can cook, just need simple ingredients and recipes. Enjoy!:)

  8. We made this roast turkey recipe for Thanksgiving. Simple to make and such a great mix of flavors. I sent it to my sister in CA and she’s going to use it for her Christmas turkey.

  9. My husband and I followed your roasted turkey breast recipe for Thanksgiving yesterday. It was fantastic, moist, and had great flavors. We used fresh sage though as we did not have fresh rosemary and it was still delicious. Great recipe will definitely do this one again.

  10. Our Thanksgiving plans fell apart due to weather, so I did a quick search and came across this recipe. Thanks for saving our holiday and giving me the inspiration I needed to get a small yet delicious meal together for myself and husband.

    1. Oh my goodness, so sorry to hear that and so happy to help. You have the right attitude for it. 🙂 Happy Thanksgiving. I would eat some turkey, have a drink and cozy up with a movie and yummy dessert.

  11. How long should I cook a 5lb dark meat boneless turkey roast for? and at what temperature?
    Trying something new this year.
    Happy Thanksgiving and Thanks

    1. Hi Carrie. Same temperature and recipe instructions but for 2.5 hours. It is 30 mins per 1 lb basically. I would check with thermometer after 2 hours. Happy Thanksgiving to you too.

  12. How long should a frozen 3lb turkey take to thaw, and should it be left in frig to thaw or just on the kitchen counter? You do not mention salt or pepper (black or red)?

    Jerry

    1. All recipes by default call for black pepper unless it is specified otherwise. I usually thaw that size of roast in the fridge overnight and then a few hours on a counter after as I find it is still a bit frozen in the am. Enjoy!

  13. Great recipe for my first try at a turkey breast! I basted with olive oil throughout the cooking process since the turkey took about 2+ hours to reach 165 degrees. The turkey turned out flavorful and moist! Great!

    1. Hm. I honestly never brined anything. I assume I’d it is with salt then you need less salt. And it might shorten cooking time. I just don’t know. Try this recipe without brining and maybe you will like it.:)

  14. Couldn’t wait for Thanksgiving, and although I prefer the flavor and moistness of dark meat, I gave this a go. This recipe helped deliver a juicy & flavorful meal, not easy with only white meat. The gravy was also quite rich & flavorful. And the recipe is easy! The pics are super-helpful. Thank you, Olena!

  15. Hello, i just wanted to let you know that i have always made a 10 lb. turkey for Christmas and was always tired at the end of day because of all the work for an hour of pleasure. I did your recipe with a box of stove top dressing , yes stove top and made your gravy and mashed taters. My husband thought it was better then my normal dinner. So thank you. Finally after 35 yrs marriage i enjoy the day. You put a smile on my face.. You have a wonderful Thanksgiving.

  16. Fantastic! I made my Perdue boneless/seasoned turkey breast roast by adding oil, garlic, & fresh rosemary in my Dutch Oven. It turned out exactly as your recipe pictured. I did turn it throughout cook time to get evenly browned. I made your gravy too and it is exceptional. The au jus on the cutting board tasted great too! I am looking ahead to Thanksgiving. Incredible flavor! Thank you! Your directions were superb too!

  17. Staring this right now I just need fresh rosemary. I normally don’t do well with gravy, but I’m going for it. I’ll let u know in about 3 hours how it turned out. Thx Lenette

  18. This was really delicious, however mine did not brown as nicely as yours. It was pretty white on the top, actually. It also took way less time to reach the 160 degree temperature. I’m thinking this could be because I used the regular boneless turkey breast with the skin on, not one wrapped in mesh. I couldn’t find that at my grocer.
    Any tips on how to adapt this to work with the cut I have and to also make it brown? I’m thinking maybe cooking it at 400 degrees next time? I’m not sure. Any tips would be appreciated. Thanks for the recipe!

    1. I would not change cooking T – too risky. I would remove the skin and wrap with kitchen twine into a roast. It’s all there is to it. Make sure same weight. Should work.

  19. I never cooked a boneless turkey breast, so I made it according to the recipe and it was simply delicious. Love the garlic and rosemary. It was better the next day for sandwiches. My husband is asking for me to make it again.

  20. You left out #5: Got a free turkey breast from the grocery store for the holidays, don’t know what to do with it so I defrosted it for this recipe and still haven’t cooked it by June :+)

    Pray For Us…

The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

This page may contain affiliate links. ifoodreal.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!