by Olena

Boneless Turkey Breast Roast

Olena's image
Olena Osipov
5 from 56 votes

Serve this juicy Boneless Turkey Breast Roast for Thanksgiving or Christmas instead of a whole turkey. Herb crusted and stuffed with garlic it is a winner every time!

Pair with classic mashed potatoes, low carb cauliflower mash or easy spinach salad. Or enjoy as a healthy sandwich meat year round.

boneless turkey breast roast

Boneless Turkey Breast

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. I cook lamb roast same way now. So good! Recently I tried something new – coffee rubbed sirloin roast. So different and delicious!

But I borrowed her idea for this turkey 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. And also this Instant Pot pot roast or slow cooker balsamic pot roast is perfect on a chilly Sunday.

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.

  • Hello “new normal”: Small company, so don’t want to bother cooking whole turkey. But at same time don’t want to be celebrating with turkey burgers.
  • A few extra guests: And whole turkey is not enough.
  • Christmas in July: It’s summer but you are craving a turkey. Might as well try Instant Pot turkey breast to keep kitchen cool.
  • Avoid processed meats: Want healthy deli meat alternative (see below) and are tired of usual tuna salad and chicken salad.

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.

  • Boneless and skinless: A mesh pouch with meat only vacuum sealed or in a tray with plastic.
  • Dark or white meat: Can be only boneless turkey breast, only thigh or both. In either case, meat is shaped and held together by stretchy mesh.
  • Where to find: Located in fresh meat section or sometimes in frozen. Frozen roasts often are packaged in a box, can be also pre-seasoned, so please pay attention.
  • What it’s not: It is NOT the turkey breast cut of meat sold on its own.

What Are the Ingredients for This Recipe?

  • Boneless turkey roast: This recipe calls for fresh boneless skinless turkey roast. If you have a frozen one, thaw it first.
  • Fresh rosemary: 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.
  • Garlic: There is really no substitute for garlic, which has a very distinctive flavor. If you are allergic to garlic, maybe bake with a bit of lemon juice and zest. And/or sprinkle with fresh chives after.
  • Olive oil: Can also use avocado or grapeseed oil. I do not recommend to use melted butter because it will solidify as soon as you brush it on cold meat and herbs will not stick.
  • Salt and pepper.

boneless turkey breast roast ingredients

How to Roast a Turkey Breast

1. Stuff with Garlic

  • Prep: Preheat oven to 350 degrees F while you are preparing the roast. Chop rosemary and cut garlic into thin slivers.
  • Make holes in the roast: In a medium roasting pan or Dutch oven, place turkey roast and make 10-15 inserts with a paring knife.
  • Stuff with garlic: Stick garlic slice into each hole until you run out of garlic.

how to cook boneless turkey breast roast

2. Season with Herbs

  • Make roast “sticky” and season: Rub roast with oil, then sprinkle with salt and pepper all around.
  • “Attach” on rosemary: 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 30 minutes per 1 lb: I cooked 3 lbs roast for 90 minutes or until meat thermometer inserted in the thickest part reads 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.
  • Important to let meat rest: Remove roast from the oven, cover and let it rest for 10 minutes. Internal temperature will reach 170 degrees F and juices will settle. Don’t skip!

boneless turkey breast cooking time

4. Remove Mesh and Slice

  • Remove casing: Using sharp knife or kitchen scissors, cut casing in the middle, remove and discard.
  • Slicing roast: Make sure you sharpen your carving knife before slicing the roast. There is nothing worse than a dull knife “butchering” your beautiful piece of meat and “squeezing” out all juices. Slice into thin slices without pushing on meat too hard.

5. Make Gravy (Optional but Good)

OK. So, because you didn’t cook turkey, doesn’t mean you can’t have gravy. Turn that small amount of drippings into easy gravy.

  • Combine drippings and existing flavors: Place roasting pan with juices from cooking turkey roast on medium heat. Scrape and shake rosemary and burnt on pieces from removed casing into the pot. There is a lot of flavor. Discard the casing.
  • Add 2 cups water or low sodium chicken stock: Bring to a boil and cook for 5 minutes, whisking to scrape the walls. Again, lots of flavor in there.
  • Season more: 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.
  • Make slurry: 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.
  • Cook for 2-3 minutes or until thickened a bit. Pour over sliced turkey roast.

boneless turkey breast cooking timewhere to buy boneless turkey breast

More Tips and Turkey Roast Beyond the Holidays

  • Don’t remove the casing before cooking: 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.
  • Bake roast uncovered: If you cover it, meat will steam instead of roasting.
  • Extra large roast 5-10 lbs: Cook for 30 minutes per lb but check with thermometer 30 minutes before calculated total time. Just to avoid overcooking as oven gets hotter with time.
  • 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!!!
  • Storing leftovers: Refrigerate roast whole or sliced in an airtight container 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?

A few healthy Thanksgiving and holidays side dishes.

boneless skinless turkey breast recipe

Boneless Turkey Breast Roast

Boneless Turkey Breast Roast

Serve this juicy Boneless Turkey Breast Roast for Holidays instead of a turkey. Herb crusted and stuffed with garlic it is a winner every time! Or enjoy as a healthy sandwich meat year round.
4.97 from 56 votes
Print Save Rate
Course: Dinner
Cuisine: American Ukrainian
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 10 servings
Calories: 258kcal
Author: Olena Osipov

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 ow low sodium chicken stock
  • 1/4 cup white wine
  • 1 tbsp butter
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • Ground black pepper to taste

Instructions

Boneless Turkey Roast

  • 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.
  • 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.
    Boneless Turkey Breast Roast
  • 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.
  • 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)

  • Place roasting pan with juices from cooking turkey roast on medium heat.
  • Scrape and shake rosemary and burnt on pieces from removed casing into the pot. There is a lot of flavor. Discard the casing.
  • Add water and bring to a boil. Cook for 5 minutes and whisk to scrape the walls. Again lots of flavor in there.
  • Add white wine, butter, salt and pepper. Bring to a boil, reduce heat to low-medium and cook for 5 minutes.
  • 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.
  • Cook for 2-3 minutes or until thickened a bit. Serve with a turkey roast.
    Boneless Turkey Breast Roast

Video

Notes

  • Boneless turkey roast: This recipe calls for fresh boneless skinless turkey roast. If you have a frozen one, thaw it first.
  • Fresh rosemary: 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.
  • Garlic: There is really no substitute for garlic, which has a very distinctive flavor. if you are allergic to garlic, maybe bake with a bit of lemon juice and zest. And/or sprinkle with fresh chives after.
  • Olive oil: Can also use avocado or grapeseed oil. I do not recommend to use melted butter because it will solidify as soon as you brush it on cold meat and herbs will not stick.
  • Bone in roast: If you want to cook turkey breast with bone in, check out this roasted turkey breast recipe.
  • Don't remove the casing before cooking: 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.
  • Bake roast uncovered: If you cover it, meat will steam instead of roasting.
  • Extra large roast 5-10 lbs: Cook for 30 minutes per lb but check with thermometer 30 minutes before calculated total time. Just to avoid overcooking as oven gets hotter with time.
  • 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!!!
  • Storing leftovers: Refrigerate roast whole or sliced in an airtight container for up to a week. It tastes so good cold. And warm with gravy. This recipe is so versatile!

Nutrition

Calories: 258kcal | Carbohydrates: 1g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 442mg | Potassium: 382mg | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg
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olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

159 comments on “Boneless Turkey Breast Roast

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  1. Very good with gravy I made and now have leftovers can I Re freeze the leftovers after cooking

  2. 5 stars
    Made this recipe tonight with a few changes. I used melted butter with EVOO to coat the Turkey and used minced garlic and onion powder as the rub and down in the knife slits. It turned out AMAZING! My gravy was a little runny and I’m thinking the heat was on to high but it did thicken up some after cooking and Mother Loved all of it. Thank You soooo much for this recipe and I look forward to trying more.

  3. 5 stars
    This turkey turned out great. Also – the structure of the written recipe was super helpful. I’ve cooked MANY an online recipe, and this is one of the most helpful layouts I’ve seen. I particularly like how at each step, you answer all the little questions that I might have otherwise turned to Google to ask! (For example: how to slice roast — “make sure you use a sharp knife”) Kudos.

  4. 5 stars
    Thank you for a delicious turkey recipe. It was easy to make and very moist. My family enjoyed it. I will definitely make again.

  5. 5 stars
    I made this and it was the best turkey I have ever made!! Timing was perfect and the garlic was a game changer. I will do this every year!!

  6. 5 stars
    This was a great recipe for having never made a boneless turkey breast before.
    My husband and I made it for dinner for Christmas Day (just 2 of us) and it was really enjoyable with all the fixings (2.7 lb and took about an hour and 25 mins). The only thing we couldn’t figure out was browning the skin without over-cooking the meat as the timing was just perfect for the turkey but very little colouring on the skin. Would basting have been a possibility – we didn’t have much of any juices to baste it with in the pot so after an hour I melted some butter and basted with that.
    We “baked” it, uncovered in the Dutch oven but were wondering if we should used the “roast” function instead?

    1. It all depends on the oven how it bakes. I have 2, in the house and studio, and they cook so differently. There is no much juices cause breast is lean. I tried Roast function in my fancy oven but honestly didn’t notice any difference between it and regular Bake. Can always broil at the end. Glad you enjoyed the recipe!

      1. Thanks so much!
        I mean I’m splitting hairs when it comes to discussing the skin – this recipe and method is going to be a mainstay at our house. I really appreciated having this. I’m eating leftovers right now and it’s just as good as it was on Christmas. Thanks so much for your direction.

  7. 5 stars
    just made it for the first time turned out good,tender ,and moist very easy to prepare.I am going to make it also on easter

  8. 4 stars
    I sometimes carefully remove the mesh, unroll the breast, and spread a fresh herb compound butter inside, then carefully stuff the breast back inside the mesh. I lay a few fresh bay leaves between the breast and mesh, and cook as per your instructions. Adds another layer of flavour, and is pretty when sliced.

  9. 5 stars
    My first time trying to roast turkey breast. The recipe is so easy and yet so flavourful. My partner commented that it was tasty and couldn’t stop eating. I roast with 2.2lbs turkey breast. Took me 1 hour 15mins. Didn’t do the gravy though. Would repeat this recipe next year. Thanks for sharing!

  10. Merry Christmas! I too am Ukrainian, first generation Canadian. I followed your instructions for garlic rosemary turkey roll and gravy. It was fabulous!
    Thank you for what you do. Trying new recipes has been my comfort. Bless you!

  11. Hi Olena,

    Do you baste the joint at all? Nervous that if it’s not going to be covered that all the moister will come out?

    Merry Christmas!

  12. 4 stars
    Thank you so much for this recipe. I was unable to get a turkey this year due to a shortage of the store but I did get a frozen turkey roast. Reading the instructions it said cook from Frozen and as an experienced cook I knew that the outside of the roast would cook too much and be dry. Thanks for sharing this recipe I feel a lot more secure and thawing out that roast and cooking it properly.

  13. Hi, I am going to try this recipe tomorrow but my wife who is a better chef than me says it should be marinated. Could you please give me your feedback on that?

    1. Regular oven. Isn’t fan forced same as conventional? You can cook in that oven too, roast will be done faster 10-20 mins, so keep checking the internal T.

  14. 5 stars
    Thank you for sharing this recipe. It turned out great! If I want to cook the turkey breast in the Dutch oven with the lid on, is there a difference in oven temperature or time it takes to cook the meat?

  15. 5 stars
    The turkey breast and gravy were delicious! I followed your recipe, except I used a combo of fresh herbs—rosemary, thyme, and sage—just because I had them on hand. So easy. This recipe is a keeper. Thank you!

  16. 5 stars
    This was the best turkey my husband and I have ever had. And so simple to make too! I agree that this would be a great substitute to buying deli meat

  17. 5 stars
    Delicious and so easy! I made the turkey and the gravy. Thanks for a great recipe. Everyone loved it. Turkey was super moist and flavorful.

  18. 5 stars
    Thank you, thank you, thank you. I have never cooked a turkey of any kind (breast, whole, etc.) until tonight, and as my husband is a vegetarian, I was on my own. Your recipe was amazing, your directions were crystal clear, and the turkey was delicious. Thank you for helping me make Thanksgiving awesome. Here’s wishing you and yours a wonderful holiday season!

    Gail

    1. I am so happy to hear this Gail. I really appreciate the feedback about the recipe and instructions. So glad it helped you cook a perfect turkey! Happy Thanksgiving to you and your family.

  19. 5 stars
    Hi Again Olena. The Sweetheart turkey roast turned out to be all white meat (not my favorite) but was moist and good. I really overdid the garlic, but now I know! Thanks for the instructions! I had no idea it would heat up so much more while resting. Thank you! Jane

    1. Glad the turkey roast turned out nice and moist. Can you really overdo it on garlic?! (this Ukrainian girl doesn’t think so :).

  20. 5 stars
    Olena, I made this breast last year and it was awesome! I am doing it again today. My family love it! I am so grateful that I found your recipe. Thanks for the very clear instructions!

      1. 5 stars
        Hi I made this for my family’s thanksgiving and it was great! Thank you for the recipe! Now I’m to bring it to a small gathering and I’m wondering how long I can keep it covered before it goes dry. I will only slice it at the venue of course. Thank you for any advice! 🙂

        1. Hi Juliet. So happy to hear!!! Turkey roast will not go dry cause juices will be locked in with proper cooking. It’s more of an issue going cold and the reheating and making more dry. I would underbake it by 15 minutes and then warm up covered in Dutch oven you bring it in or smth with a lid for 15 mins at 350.

  21. 5 stars
    Dear Olena, I was so happy to run across your web site last night when I brought a 3 lb. turkey roast home from the store. The choices were few, since it was the night before Thanksgiving (I’m in Utah, but was born in Alberta!). It’s called a Sweetheart roast, but doesn’t say whether it is white or dark meat. At home I was so disappointed to see it had no instructions on it other than safety tips. I am 70 years old but not an experienced cook at all. So I didn’t even know what temp to set the oven or for how long, or how to do it. Thank you for your instructions! I love that they are detailed, and don’t assume I already know a lot, because I don’t. Now I am going to try it and make a Thanksgiving dinner for myself since my health doesn’t allow me to go where I was invited. I don’t have fresh rosemary, but I do have some garlic. Wish me luck! Jane

  22. Eager to try this today! Can I use a cast iron pan to roast it in? I’ve actually never used my cast iron so this would be the first time!

    1. Hey Lisa!
      I do not recommend to use melted butter because it will solidify as soon as you brush it on cold meat and herbs will not stick.

    2. I prefer to use butter over oil. I let the butter come to room temperature and add my herbs/spices to it and spread it over the turkey, which is also already at room temperature. Bringing any type of meat to room temperature ensures better even cooking, and the butter will not solidify.

  23. Hello, thank you in advance for such detailed, careful instructions. I’m making a boneless breast for the first time, it would have been miserable without your advice! Enjoy Thanksgiving and know that you’ve helped a lot of people!

    1. So happy to hear, Nancy! I appreciate it because this was hard work by a team of 3 people. 🙂 Happy Thanksgiving, I ate mine back in October, “Canada problems” haha.

  24. Would the instructions differ at all for cooking two roasts at the same time, both 3lbs? Anything I should do differently?

  25. Hi! My name Gerald. I have a 12lb boneless turkey breast. It is wrapped in plastic . I’m told to cook with plastic on. How do you season it?

    1. I would not cook anything with plastic. You are the 2nd person that is asking. I have never seen a roast in plastic. I would remove it, run out and buy kitchen twine, even in a dollar store, and tie roast with it after removing plastic. Season as per recipe.

  26. Hello! My turkey roasts came wrapped in a plastic bag instead of a mesh one. Could I cut slits into the plastic for the garlic and herbs?

    1. You have to remove plastic bag. Don’t cook with it under any circumstances. Instead run out and buy kitchen twine, even in a dollar store, and tie roast with it after removing plastic.

  27. Can’t wait to try this. I have a turkey breast roast and a whole chicken to roast. The chicken cooks at 425 so I can’t cook together. My second oven is a Thermidor Speed/ microwave. Not sure how to cook the roast in it. If I cook the roast in my main oven early would it be ok to serve a couple of hours later? Is it possible to reheat? Thanks so much!

    1. Hi Amy. I would cook chicken first and you can always reheat it covered at 350 before serving. It has less chances to dry out because it has fat and bones. Roast is lean meat and I would cook it before serving last. Never tried the oven like yours, so I can’t tell. Maybe its manual will help with cooking chicken, if it can fit into it?!

  28. I received a 3lb turkey breast “roast” from whole foods via delivery, however it is not in a casing. Can I prepare same way?

  29. 5 stars
    Just bought one of these after our 10 guests for Thanksgiving canceled because of Covid fears. 😕 We found another friend who will use the large turkey we had purchased, so that’s good, but I didn’t know how to make the small roast. Now I’ve got a reliable source for a way to cook the small roast ! Thanks so much for a timely post !

    1. Yes but there’s really no substitute for garlic, which has a very distinctive flavor. Maybe bake with a bit of lemon juice and zest. And/or sprinkle with fresh chives after.

  30. 5 stars
    So let’s be very clear…I don’t eat white meat because it’s a waste of calories — I find it dry and tasteless and life is short!! HOWEVER, my hubby came home with a boneless turkey breast sooooo…I made this recipe (using the fresh thyme I had on hand) and WOW!!! So yummy! (Like I will likely buy the breast MYSELF and make it again 🙊)

  31. 5 stars
    I made this at Thanksgiving and it was awesome!! I almost wonder if I would ever want to cook a full turkey again, this was so easy with fast clean up. I used a turkey roast from a good local butcher that had mixed white and dark meat and it was super-moist and tasty.

  32. Hello Olena,
    Do you need to put any water under the rack that holds the turkey, or will this just make the turkey “steam cook” rather than roast?

  33. To whom it may concern I would like to know where can I buy this Boneless turkey Breast that’s is seen on your website

  34. 5 stars
    So so good. We loved it.
    I do have a question tho. Mine turned out a little on the dry side. I cooked it in a roasting pan on the rack? Should I not have done that. Other than being a little dry it was good. I used a meat thermometer and took it out at 167 degrees. Any tips? It was a 10lb and i cooked it for 4 hrs.

    1. I think it just got overcooked. Because your roast is so large…I would check it after 3 hours and remove when T is around 160 F no matter the time.

  35. 5 stars
    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.

  36. 5 stars
    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.

  37. 5 stars
    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.

  38. 5 stars
    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!!

  39. 5 stars
    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! 

  40. 5 stars
    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.

  41. 5 stars
    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!:)

  42. 5 stars
    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.

  43. 5 stars
    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.

  44. 5 stars
    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.

  45. 5 stars
    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.

  46. 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!

  47. 5 stars
    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.:)

  48. 5 stars
    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!

  49. 5 stars
    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.

  50. 5 stars
    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!

  51. 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

  52. 5 stars
    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.

    1. I’m making this tomorrow due to a grocery delivery sub. I ordered a double breasted bone-in turkey, but I got 2 boneless, skinless turkey breasts.
      Anyhooo…I don’t have a have a Dutch oven, will any roaster work? I do have an IP. Will that work better?
      I also don’t have fresh thyme or any herb other basil. Will dry work and how much?
      Thanks for your help to save my Christmas turkey dinner on Christmas Eve!

  53. 5 stars
    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.

  54. 5 stars
    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…

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