Boneless Roasted Turkey Breast

5 from 1 vote

Moist, flavorful boneless turkey breast roasted with butter and fresh herbs, perfect for holiday dinners or smaller gatherings. Easy and foolproof method.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: American

Keyword: Herb Roasted Turkey Breast, Oven Roasted Turkey Breast, Roasted Turkey Breast, Turkey Breast

Servings: people

Author: Silvia Dunnirvine

Ingredients

2 3/4 lb bonelss turkey breast
1 tbsp olive oil
2 tbsp butter
1 tsp fresh rosemary chopped small
1 tsp fresh sage chopped small
1 tsp fresh thyme chopped small
2 cloves garlic pressed
salt and pepper to taste

Instructions

Set your oven to 425°F (220°C). This high heat will help create a golden, flavorful crust.
Pat the turkey breast dry with paper towels. Dry skin means better browning. If your turkey has skin, gently lift it with your fingers to insert butter and herbs mix.
In a small bowl, combine softened butter, minced garlic, chopped herbs (such as rosemary, thyme, and sage), salt, and pepper.
Spread half of the herb butter under the skin (if using skin-on), and the rest over the top and sides of the turkey breast.
Place the turkey breast in a roasting pan and roast at 450°F for 15 minutes. This kick-starts browning and locks in moisture. Reduce oven heat to 350°F (175°C) and continue roasting. Cook until the internal temperature reaches 165°F (it will rise to 170°F as it rests). This takes about an hour to hour and half for most boneless turkey breasts, depending on size.
Remove from the oven and loosely tent with foil. Let the turkey rest 10–15 minutes before slicing. This keeps the juices inside, not on the cutting board. Slice against the grain for the most tender texture. Spoon pan juices on top for extra flavor.

Notes

Expert Tips

Important to let meat rest! Remove roast from the oven, cover and let it rest for 10 minutes. This will allow the turkey to remain moist and flavorful.
If your turkey breast came with netting, don’t remove it before cooking: the netting is holding pieces of meat together. If you remove it, meat will fall apart. Some turkey breasts are sold without netting and that's okay too.
Bake roast uncovered: If you cover it, meat will steam instead of roasting.
Always cook for 30 minutes per pound, no matter the size of your turkey: Cook for 30 minutes per lb but check with thermometer towards the end of cooking time to avoid overcooking your roasted turkey breast as oven gets hotter with time.

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.

Reheating (Quick Guide)

Oven (Best Method)

Cover turkey with foil, add a splash of broth, and warm at 300°F for 20–30 minutes.

Warm slices in a skillet over low heat with a little broth or butter until heated through.

Stovetop (Fast)

Warm slices in a skillet over low heat with a little broth or butter until heated through.

Microwave (Quickest)

Heat slices in 30-second intervals with a damp paper towel or splash of broth to prevent drying.

Nutrition