How to Cook  a Boneless Turkey Breast

This Boneless Turkey Breast Roast is herb crusted and garlic stuffed then baked in the oven with tender, juicy results! It’s as easy as my baked turkey legs.

Fresh boneless turkey roast in casing Garlic cloves Rosemary sprigs Extra virgin olive oil Salt Ground black pepper


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° F.


Remove from the oven, cover and let rest for 10 minutes. Internal temperature will reach 170 degrees F and juices settle.


Using  a knife or scissors, remove the casing and slice.


Serve warm at a Holiday table with sides of mashed potatoes and gravy, cold as an appy or use in sandwiches instead of deli meat.



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!

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