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Boneless Turkey Breast Roast

5 from 1 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
  • Category: Dinner
  • Method: Oven
  • Cuisine: American Ukrainian

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.

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