Boneless Turkey Breast Roast
This Boneless Turkey Breast Roast is perfect for anyone who wants a traditional holiday meal without the hassle of cooking an entire turkey! It’s perfect for small families or cozy Thanksgiving and Christmas gatherings!
Are you looking for some holiday side dishes for this Boneless Turkey Breast? Try our Sour Cream Mashed Potatoes, Crockpot Mac and Cheese, Easy Dinner Rolls, and Candied Yams.
Of course you gotta have dressing with turkey, right? Try my favorite version: Crockpot Dressing.
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This roasted turkey breast is the perfect size for a small holiday meal or cozy gathering without the fuss of a whole bird. It’s easy to prepare and packed with flavor, and any leftover turkey can be transformed into tasty sandwiches or soup the next day.
If you’d rather use a whole bird or a bone-in turkey breast, you can follow the same recipe, just adjust the prep and cook times, and double or triple the seasoning in the recipe card to match the extra turkey weight.
What you’ll love about Boneless Turkey Breast Recipes:
Recipe Ingredients:
You’ll need the following ingredients to make this amazing Boneless Turkey Breast:
- Boneless turkey breast roast- I used Butterball Boneless Turkey Breast Roast with Gravy Packet, Frozen, 3 pounds.
- Olive oil
- Butter, softened to room temperature
- Garlic
- Dried rosemary
- Dried thyme
- Salt
- Black pepper
- Paprika
- Onion
- Chicken broth
Ingredient Notes:
- Boneless Turkey Breast Roast: The netting helps the roast maintain its shape, so keep it on during cooking for the best results.
- Olive Oil and Butter: I like to use this combination, it provides a rich flavor and helps achieve a golden, crispy skin. You can use unsalted butter if you prefer.
- Garlic: Use fresh garlic if possible for the most intense flavor. Mince it finely so it distributes evenly in the herb paste. Garlic powder can be used instead.
- Dried Herbs: Dried herbs are a great choice for winter months when fresh herbs may be harder to find.
HOW TO MAKE BONELESS TURKEY BREAST ROAST STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Thaw the Boneless Turkey breast Butterball complete in the refrigeator for 2-3 days if frozen. Preheat the oven to 350°F.
STEP 2: Pat the turkey breast dry with paper towels, working carefully around the netting (do not remove the netting on the turkey). This helps the skin get crispy during cooking.
STEP 3: In a small bowl, combine softened butter, olive oil, minced garlic, dried rosemary, dried thyme, salt, pepper, and paprika to make an herb paste.
STEP 4: Spread the herb mixture all over the outside of the netting, using your fingers to massage the mixture through the netting holes as much as possible. Don’t worry if most of it is on top; the butter and herbs will melt and flavor the meat as it cooks.
STEP 5: Place the quartered onion on the bottom of the pan, then pour in the chicken broth.
STEP 6: Place the seasoned turkey breast on top of the onions in the Dutch oven.
STEP 7: Cook the turkey breast uncovered in the preheated oven for the first 45 minutes to allow the skin to develop a nice color.
STEP 8: After 45 minutes, check the color of the turkey. If it is browning too quickly, cover it with the Dutch oven lid. If the color looks good, continue cooking uncovered, basting the turkey with pan juices.
STEP 9: Continue cooking for another 45 minutes, or until an instant-read meat thermometer reads 165°F.
STEP 10: Remove from the oven and let the turkey breast rest in the Dutch oven for 15 minutes. Allowing the turkey breast to rest helps keep the meat juicy.
STEP 11: After resting, carefully remove the netting from the turkey (I use scissors), then slice the turkey against the grain. Prepare the gravy packet according to the package directions while the turkey rests.
PRO TIP:
For extra crispy skin, pat the turkey breast dry with paper towels before adding the herb mixture, and make sure the oven is fully preheated. If the skin starts to brown too quickly, tent with foil partway through cooking to prevent burning while keeping the meat juicy.
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheating: Place slices in a baking dish with a little chicken broth, cover with foil, and warm in the oven at 325°F for about 15 minutes. You can also microwave individual slices for 1-2 minutes until heated through..
Freezing: Let the turkey cool completely, then wrap it tightly in aluminum foil or place it in a freezer-safe container, or freezer Ziploc bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating
Additions and Substitutions:
ADDITIONS:
- Lemon Zest: Grate a little lemon zest into the herb mixture for a pop of citrusy flavor.
- Carrots and Celery: Toss some chopped carrots and celery into the pan for extra flavor and an easy side.
SUBSTITUTIONS:
- Boneless Turkey Breast: This recipe works well with larger boneless turkey breasts, bone-in turkey breasts or even turkey tenderloins, just adjust the cooking time.
- Chicken Broth: Try chicken stock or a cup of turkey broth for added richness.
FAQs about this turkey breast boneless recipe:
Can I remove the netting before cooking?
It’s best to keep the netting on while the turkey cooks so it holds its shape and stays juicy. Just make sure to remove the outer yellow packaging net before baking, as noted in the directions. Once it’s done and rested, snip off the cooking net and slice.
Do I need to baste the turkey during cooking?
No! The herb butter mixture keeps the turkey moist and flavorful. If you want, you can spoon a little of the pan drippings over the top halfway through for extra flavor, but it’s not required.
Can I cook this turkey breast in a Slow Cooker?
Yes! Cook on low for 6–8 hours or on high for 3–4 hours, until it reaches an internal temperature of 165°F. It’s a great hands-off option if you’re busy with sides and desserts.
How long should I cook a boneless turkey breast roast?
A 3-pound boneless turkey breast roast typically takes about 1 hour and 20–30 minutes at 350°F. Always check with a meat thermometer and remove it when the internal temperature reaches 165°F.
Do you cook boneless turkey breast at 325 or 350?
Both work fine, but 350°F gives you a golden brown crust and tender meat inside. If you’re using convection, go with 325°F to prevent overcooking.
What can I serve with this Boneless Turkey Breast?
Serve this turkey recipe with our Baked Beans with Ground Beef , Hashbrown casserole, and Garlic Parmesan Green Beans for a complete holiday meal, or add cranberry sauce and stuffing for the full Thanksgiving experience.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Boneless Turkey Breast Roast! Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Boneless Turkey Breast Roast
Equipment
Ingredients
- 3 pound boneless turkey breast roast
- 2 tablespoons olive oil
- 2 tablespoons butter softened
- 3 cloves garlic minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 medium onion quartered
- 1 cup chicken broth
Instructions
- Thaw turkey breast completely in refrigerator (2-3 days). Preheat oven to 350°F.
- Pat turkey breast dry with paper towels, working around the netting (do not remove netting).
- In a small bowl, combine softened butter, olive oil, garlic, dried herbs, salt, pepper, and paprika to make an herb paste.
- Spread the herb mixture all over the outside of the netting. Use fingers to massage mixture through netting holes as much as possible. Don’t worry if it’s mostly on top – it will melt and flavor the meat during cooking.
- Place quartered onion in bottom of the dutch oven and pour in chicken broth.
- Place seasoned turkey breast on top of onions.
- Cook UNCOVERED for first 45 minutes.
- Check turkey’s color: If browning too quickly, cover with dutch oven lid. If color looks good, continue uncovered; Baste with pan juices.
- Continue cooking another 45 minutes or until internal temperature reaches 165°F at the thickest part.
- Let rest for 15 minutes before removing netting and slicing against the grain.
- While turkey rests, prepare gravy packet according to package directions.
Notes
Nutrition
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I tried this recipe out with a small gathering with another couple. It was perfect. The seasoning was delicious. Served it with your candied yams recipe, and a box of Stove Top Stuffing mix. Thank you for an easy mini holiday dinner.
Hi Betty! I’m so happy to hear your loved it as much as we do!!
This looks way more manageable than a whole turkey! Saving this recipe and searching the store for this type of turkey breast!
This sounds fantastic Vicky! Pinned
The small boneless turkey breast was so delicious and moist. It was so EASY to prepare. Will make it again.
Hi Sue! I’m so happy to hear, thanks for sharing.
Easy & delicious