This Boneless Turkey Breast Roast is stuffed with garlic, has a golden herb crust and comes out tender and juicy every time! You need only 6 ingredients for flavorful and impressive results every time!
Reader’s Review
I am making this again this Thanksgiving, 3rd year in a row! I love the juiciness and the flavors but also the simplicity of this recipe. I might rub with butter this time instead of oil like another reader mentioned.
Ali
Make this juicy boneless turkey breast roast for Thanksgiving dinner instead of roasting a whole turkey! I am a pro at cooking a turkey breast roast for holidays because it’s always just 4 of us.
Over the years I have perfected a slow cooker boneless turkey breast, Instant Pot turkey breast and even air fryer turkey breast. Once we even had bacon wrapped turkey breast.
So, lots of options for you depending what you are feeling like this year!
Why You’ll Love a Turkey Breast Roast
- Perfect for small gatherings: If you are feeding only 4 – 6 people, this boneless turkey roast is a perfect size.
- Flavorful: Anything stuffed with garlic is always delicious! Use simple spices in this recipe or this turkey breast rub.
- Juicy every time: Juicy whole turkey is a hit and miss, where as a turkey breast roast is guaranteed to be juicy because cooking it is so easy!
- Frees up oven space: You need only 1 1/2 hours to cook this roast vs. 4-5 hours for a whole bird.
Ingredients for Boneless Turkey Breast Roast
When purchasing your turkey roast, general rule of thumb is 1/2 pound of turkey breast per person, so purchase accordingly to the number of guests you will be serving.
- Boneless turkey breast roast: This recipe calls for a fresh roast. If you have a frozen one, here is an easy tutorial how to thaw a turkey breast, even if you need to do so quickly. It can be only turkey breasts, turkey thighs or both. In either case, meat is shaped and held together by stretchy mesh.
- Fresh rosemary: Not dried. I am all for shortcuts but holiday roast calls for fresh herbs as it infuses the best taste.
- Garlic: There is really no substitute for fresh garlic, which has a very distinctive flavor. I don’t recommend to use minced garlic from a jar or garlic powder.
- Olive oil: Can also use avocado oil or grapeseed oil. I do not recommend to use melted butter because it will solidify as soon as you brush it on cold turkey breast roast and herbs will not stick.
- Salt and black pepper: To season and taste.
How to Cook Boneless Turkey Breast Roast
I prefer to roast turkey breast in my 6 Quart Dutch oven but you can also do so on a baking sheet or in a roasting pan. Preheat oven to 350 degrees F.
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 pound at 350 F: 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.
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.
How Do I Know It’s Done?
Remove roast from the oven as soon as when an instant read meat thermometer inserted in the thickest part reads 160 degrees F. As per USDA guidelines, poultry meat is safe to eat when it’s cooked to 165 F. Don’t worry, as the turkey rests tented under foil or in Dutch oven, it will continue to cook with residual heat and will reach 165 degrees F optimal temperature. This way it will be juicy!
How Long to Cook Boneless Turkey Breast?
The general rule of thumb is to cook it for 30 minutes per pound in preheated to 350 degrees F oven.
Here is a table of cooking times for quick reference:
| Turkey breast weight | Cooking time |
|---|---|
| 2 pounds | 60 minutes or 1 hour |
| 3 pounds | 90 minutes or 1 hour 30 minutes |
| 4 pounds | 120 minutes or 2 hours |
| 5 pounds | 150 minutes or 2 hours 30 minutes |
| 6 pounds | 180 minutes or 3 hours |
Extra Large Roast
7-10 pounds roast: Cook for 30 minutes per pound but check with a thermometer 30 minutes before calculated total time. Just to avoid overcooking it as oven gets hotter with time.
Tips for Best Results
- Don’t remove the casing before cooking: Casing is holding pieces of meat together. If you remove it, meat will fall apart. Do not worry, we will season it inside.
- Bake roast uncovered: If you cover it, white meat will steam instead of roasting.
- Don’t check on it during baking: I do not recommend to open the oven and try to baste it with turkey broth or melted butter. Each time you open the door, the oven temperature drops and your cook time will be skewed.
- Important to let meat rest: Resting meat results in juicy and tender turkey. Remove roast from the oven, cover with aluminum foil and let turkey breast rest for 10 minutes. Don’t skip!
- Browned crispy skin: You can try broiling the roast for a few minutes at the end. Just be careful not to dry out the turkey.
Variations
As is, this turkey breast roast recipe produces amazing results! If you want to try some variations though, here are some ideas.
- Can’t stand the thought of not using butter to rub turkey? Melt small amount of butter then mix with EVOO or some readers have had success with using room temperature butter.
- Stuffed turkey breast: If you are up for the challenge, some readers have successfully removed mesh, unrolled the breast and spread additional layer of fresh herbs and butter, then rolled it back up and stuffed breast back in mesh before roasting.
Serving Ideas
I like serve it with my mashed potatoes, turkey gravy, healthy cranberry sauce and Greek yogurt dinner rolls.
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.
How to Store
Store: Refrigerate cooked turkey roast whole or sliced in an airtight container for up to 1 week. Leftover turkey is so good cold on its own, in a sandwich or we love these leftover turkey quesadillas. Or reheat just until warm with gravy.
Freeze: 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 turkey noodle soup, turkey and rice soup, as a protein in a salad for lunch.
FAQs
Yes. You could season the turkey breast, cover and refrigerate up to 24 hours. Let turkey come to room temperature, then proceed with roasting.
You can absolutely cook 2 roasts in the same Dutch oven, and the oven temperature still stays the same but the cooking time will increase more than if they were in separate pots. Because there’s less air circulation around each roast, they heat each other up and the Dutch oven traps moisture, slowing browning. Plan for 20–35 minutes longer than a single roast. Start checking early for recommended internal temp to avoid overcooking. Also be sure to place the roasts side by side and leave a little space between them if possible.
Trust the first internal temperature check, remove it from the oven and let rest so turkey juices settle back into the roast. Also to keep it moist for a while, don’t slice it right away but rather before serving.
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 pounds roast and it was pretty chewy with muscle tissues. I highly recommend to buy a minimum 3 pounds roast.
More Main Dish Recipes to Try
Here are a few more suggestions for your small holiday meal instead of traditional turkey!
Boneless Turkey Breast Roast
Video
Ingredients
Boneless Turkey Roast
- 3 pounds fresh boneless turkey roast, in casing
- 3 large garlic cloves, cut into matchsticks
- 3 large rosemary sprigs, leaves removed and minced
- 2 tablespoons extra virgin olive oil
- 1 1/4 teaspoons salt
- Ground black pepper, to taste
Easy Pan Gravy (Optional)
- 2 cups low sodium chicken stock, or water
- 1/4 cup white wine
- 1 tablespoon butter
- 1 tablespoon cornstarch
- 1/4 teaspoon 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.
- Bake uncovered for 90 minutes. Check with meat thermometer, it should read 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 or scissors, remove the casing and slice. Serve warm at a Holiday table with traditional sides of mashed potatoes and gravy, 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 broth 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.
Notes
- Store: 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!
- Freeze: Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator.
- Make ahead: Season the turkey breast with garlic and herbs, cover and refrigerate up to 24 hours. Let turkey come to room temp, then proceed with roasting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello, I believe this 2021 recipe is the same one you published several years ago, and which I have been doing almost every year. Every time I make it is excellent. Thank you for this recipe. My family loves the flavor and the texture of the turkey. Delicious!
So happy to hear this! Have a wonderful holiday season!
HI can I cook the turkey roast a day ahead?
Hi Sofi.
1. Make ahead: To save time at the holidays, you could ‘dress’ the turkey breast with garlic and herbs, cover and refrigerate up to 24 hours. Let turkey come to room temp, then proceed with roasting.
2. Or you can fully bake it but then will have to reheat. I would do so with a splash of broth or water covered in a dutch oven or roasting pan in 350 F oven.
Happy Holidays!
I have a frozen 3 lb boneless turkey breast I would like to thaw and roast using this delicious sounding recipe. My small 2 3/4-qt Dutch Oven is too small for this roast to fit into and is the only one I have at this time. I would like to buy a larger one to use for this recipe. How many quarts is the Dutch Oven you used?
6 quart Lodge Dutch oven. Be sure to comment how it goes!
Very good with gravy I made and now have leftovers can I Re freeze the leftovers after cooking
Yes you can!
I’m thinking of ordering a turkey breast roast for the 13 of us. Two of which are 17 year old boys/men/huge eaters. How much breast would I need? Would 10 lbs be enough? Thx!!
It might be – general rule of thumb is 1/2 pound of turkey breast per person (or in your case might want to count 1 lb for your extra hungry boys!).
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.
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.
Thank you so much for your wonderful feedback!
I’ve made this recipe several times and it has been a super success, and everyone raved about it! However, last night I did my usual, following everything, cooking 2, 3lb turkey breast in my large Dutch oven, uncovered for 1 1/2 hours. My thermometer indicated both breasts were at 165 but they both were still pink inside. I have done 2 at the same time before and they turned out great, juicy and delicious. Any ideas on my next try, which will be on Christmas and now I am worried!
Might want to check the accuracy of your meat thermometer. Also, be sure each roast is not touching the other while in the oven and then that you cover them while resting. Best of luck!
Thank you for a delicious turkey recipe. It was easy to make and very moist. My family enjoyed it. I will definitely make again.
So happy to hear this Terry!
Great recipe for those boneless roasts from Save On 🙂
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!!
You don’t know how happy I am to read this! Thanks so much Erina!
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?
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!
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.