by Olena

Boneless Turkey Breast Roast

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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.

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