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.

It’s perfect for any holiday dinner and as easy as this bacon wrapped turkey breast recipe and air fryer turkey breast!

Sliced boneless turkey breast roast on cutting board.

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 Notes

Boneless skinless turkey breast, olive oil, salt, pepper, garlic and rosemary.

Simple 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.

  • Boneless turkey breast roast: This recipe calls for fresh boneless skinless turkey breast roast. If you have a frozen one, thaw it first. It can be boneless turkey breast meat, only thigh meat 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. If you are allergic to garlic, maybe bake with a bit of lemon juice and zest. And/or sprinkle with fresh chives before serving.
  • 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 turkey breast roast and herbs will not stick.
  • Salt and black pepper: To season and taste.

How to Roast Boneless Turkey Breast

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.

A turkey breast in mesh in a large pot with garlic stuffed into it.

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.

Turkey breast in large pot with rosemary.

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.

Turkey breast in a large red pot in the oven.

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.

Removing turkey meat casing with sharp knife.

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

  • Important to let meat rest! Remove roast from the oven, cover with aluminum foil and let turkey breast rest for 10 minutes. Internal temperature will reach 170 degrees F, making it safe to eat as per USDA guidelines and juices will settle. Don’t skip!
  • 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, white meat will steam instead of roasting.
  • Extra large roast 5-10 lbs: Cook for 30 minutes per each pound of turkey but check with thermometer 30 minutes before calculated total time. Just to avoid overcooking your oven-roasted turkey breast as oven gets hotter with time.
Boneless turkey breast roast on cutting board.

Variations

This recipe as is produces amazing results! If you want to try some variations, though, here are some ideas.

  • Additional rub seasonings: Onion powder, crushed thyme, sage, and paprika. Or just try my delicious turkey breast rub that is full of yummy seasoning to complement the turkey breast perfectly.
  • 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/butter then rolled it back up and stuffed breast back in mesh before roasting.
  • Brine turkey overnight for additional flavor.

Serving Recommendations

Since 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 Leftovers

Refrigerate 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!

FAQs

How 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 Try

Heer are a few more suggestions for your small holiday meal instead of traditional turkey!

Boneless turkey breast roast sliced on a platter with knife and garnish.
boneless turkey breast roast

Boneless Turkey Breast Roast

This Boneless Turkey Breast Roast is herb crusted and garlic stuffed then baked in the oven with tender, juicy results!
4.98 from 84 votes
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

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)

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.

Video

Notes

  • Make ahead: ‘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.
  • 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 air tight container for up to 3 months. Thaw in refrigerator.
  • Fresh boneless turkey roast: This recipe calls for fresh boneless skinless turkey roast. If you have a frozen one, thaw it first.
  • Bone in roast: If you want to cook turkey breast with bone in, check out this bone in turkey breast roast.

Nutrition

Serving: 2slices | Calories: 258kcal | Carbohydrates: 1g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 442mg | Sugar: 1g
Course: Dinner
Cuisine: American Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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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!

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Comments

  1. 5 stars
    I have made this recipe a couple of times with an organic boneless turkey breast. It is delicious! This last time I didn’t have any fresh rosemary, but used dried, also sage and herbs de provence. It was just fine. I made the gravy too with garlic mashed potatoes, but used olive oil instead of butter because I cannot have dairy. The gravy turned out just fine too. I will make this recipe again because I like Olena’s recipes. Thanks for sharing!

  2. Wonderful! It worked beautifully. Much tastier than the last turkey breast I cooked. I really think that using my dutch oven kept it moist and so easy to make the gravy in the same pan!

    1. Yes, it should be tied with kitchen twine if it is not wrapped in netting for this recipe to produce juicy results.

  3. 5 stars
    I followed this recipe last year with a 3.5# roast and it was delicious and easy! This year I have two 5# roasts. I see notes on keeping them from touching while baking and will follow your advice. Do you think these will be done in less than 2.5 hours (30 mins per pound/turkey)? Is 15 minutes of rest enough? It’s so hard trying to time dinner with so many moving parts! Thank you!!

    1. I think you timed it out perfectly! Totally understand dinner with all the moving parts! I would check the temp 30 minutes before its done just to ensure things are going on time as all ovens can cook differently.

  4. 5 stars
    My wife randomly bought a boneless turkey roast and I had no clue what to do with it. Google brought me to this recipe and boy am I glad they did. I followed the recipe exactly and even made the gravy. Holy crap is it good. My family went back for thirds. Thank you for sharing!

  5. 5 stars
    This is an amazing recipe and technique. Don’t just make this for a holiday. It’s so versatile, healthy and delicious that you should make it any time you can get one of these turkey roasts at the grocery store.

  6. Is the roast brought to room temp before cooking? I notice the instructions for day-ahead prep say to do that, but the main recipe doesn’t
    Thank you!

    1. Day ahead prep includes already coating the turkey with garlic and herbs. Day off, by the time you dress your turkey it should be room temp.

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