Cooking a Boneless Turkey Breast means you can enjoy tender, juicy slices of turkey without worrying about bones or carving a whole bird.
It's a fantastic alternative to a whole turkey, offering all the flavor without the hassle. Seasoning with a blend of herbs and roasted to golden perfection, this recipe delivers plenty of flavor while keeping things low-stress.
This turkey breast will impress, whether it's an elegant holiday meal or a cozy Sunday dinner. Or if you have lots of people for the holidays, serve it along side your whole bird for extra servings of breast meat.
Jump to:
Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
Boneless Turkey Breast: You can buy these from the butchers all year around and from the grocery store around the holidays. I prefer to buy one with skin on, as it helps keep the meat juicy. But you can use skinless if you prefer. Many come with a mesh bag around them, it is perfectly safe to roast the turkey in the mesh; it helps it keep its shape.
Fresh Rosemary: You can use dried but it doesn't have the same flavour and doesn't release its oils into the meat. Fresh is best here and you can use spare branches to decorate your serving platter.
Ground Sage: I like ground sage as you can rub it into the turkey and get a crust. But you can use crumbled dried sage.
Broth: Any broth that you have abatable is okay to use. It is to stop the turkey juices from burning as they drip into the roasting dish. I usually use chicken or vegetable.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- If your turkey is in a mesh bag, you can leave in that to roast. (It can withstand temperatures of 450ºF/230ºC). It does brown in the oven, that is perfectly okay.
- If the turkey isn't in a mesh bag, use cooking twine/kitchen string to tie the turkey breast together; this helps the turkey keep its shape and ensure it cooks evenly.
- You can do fancy butchers knots, but to be honest, lengths wrapped around the turkey and tied in simple knots work just fine.
- Ensure the turkey is fully thawed before cooking. It is best to do this in the fridge. It can take 36 hours for a 3lb/1.3kg turkey breast to defrost thoroughly in the fridge, so give yourself time.
- Give the turkey a good salting 24 hours before you eat to cook it. This helps to keep it juicy and tender, plus its enhances the flavor. Don't worry it won't end up tasting salty.
- Let the turkey breast sit at room temperature for 30-60 minutes before roasting. This helps it cook more evenly.
- To check when the turkey is cooked go for internal temperature rather than cooking time. Use a meat thermometer to check. Remove the turkey from the oven and insert the thermometer it into the thickest part of the breast, it should reach 150ºF/65ºC.
- Check the temperature after an hour, and then check every 10 minutes or so.
- Once the turkey breast is done, cover it with foil and let it rest for 15-20 minutes. This helps redistribute the juices and makes it easier to carve.
Why Is This Recipe Special?
- It is easier and quicker to cook than a whole turkey.
- It is perfect for smaller holiday gatherings. (It serves 6 people.)
- If you are feeding a large gathering you can use this to help you serve more people, by roasting it, as well as a whole turkey or joint of beef.
- Being smaller makes it easier to brine, so it stays juicy and succulent.
- Being boneless means it is super easy to crave/slice.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Serving Suggestions
If you're wondering what to serve with this recipe, I've pulled together some of my (and my kids) favorite ideas so you can mix and match sides and drinks to make a complete meal.
What to eat with Boneless Turkey Breast
I you serve this as part of a holiday table, go for classic stuffing and some delicious roast potatoes. We love the English pigs in blankets (very different from the US food with the same name) whenever we have turkey.
If this is part of a midweek meal,. it is delicious with some crispy smashed potatoes and a salad or some green beans.
What to drink with Boneless Turkey Breast
For white wine drinkers, try a medium-bodied Chardonnay (especially unoaked). They work wonderfully and have enough crispness to balance the herbs but add a buttery creaminess that is lovely with the lean turkey. Alternatively a floral Viognier (my fav) offers a slightly richer pairing that contracts nicely with the earth herbs.
If you prefer a red wine, a light-boded Pinot Noir is a fantastic choice, its earth undertones and soft fruit flavors will enhance the turkey without overpowering its delicate flavor. A Grenache, or a Grenache-based blend like Côtes du Rhône, adds subtle spice and smooth red fruit, making it an excellent match to the woody herbs.
More Recipes to Try
If you enjoyed this dish, here are a few more recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
Enjoy x
If you try this Boneless Turkey Breast, please leave a 🌟rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that this recipe is trustworthy. And in a world where AI is becoming so common, it is nice to still have real human interactions.
Any questions about the recipe? Use the comment section below and I'll get back to you as soon as I can.
Get the Recipe
Boneless Turkey Breast
Ingredients
- 3 pounds boneless turkey roast (see note 1)
For the dry brine
- 1 tablespoon salt
- ½ tablespoon light brown sugar
- 1 teaspoon black pepper
To roast
- 2 tablespoons olive oil
- 2 tablespoon fresh rosemary minced
- 1 teaspoon ground sage
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 2 onions chopped
- 2 carrots peeled and chopped
- 2 cups broth (see note 2)
- 1 cup water
Instructions
- Mix the salt, sugar, and pepper together in a small bowl. Use the dry mix to cover the turkey breast. Then, place it in a dish, cover it with plastic wrap, and leave it in the fridge for 24-36 hours.1 tablespoon salt½ tablespoon light brown sugar1 teaspoon black pepper
- When you are ready to cook
- Remove the turkey breast from the fridge and let it sit at room temperature for 60 minutes.3 pounds boneless turkey roast
- Preheat oven to 300ºF/150ºC
- If your turkey is in a mesh bag, you can leave it in that. If it isn't, use kitchen string to truss the breast up. This helps it to cook evenly without drying out. (See bulk of post for a picture.)
- Rub the roast with oil, then sprinkle with the minced rosemary, ground sage, onion powder and paprika.2 tablespoons olive oil2 tablespoon fresh rosemary1 teaspoon ground sage½ teaspoon onion powder½ teaspoon paprika
- Place the turkey on a rack set over a deep roasting dish. Add the chopped onions and carrots to the roasting dish. Pour the broth and water into the roasting dish (don't pour it over the turkey)2 onions2 carrots2 cups broth1 cup water
- Cover the turkey with foil and roast in the middle of the oven for 60 minutes.
- Remove the foil and roast for 30-40 minutes or until a meat thermometer reads 150ºF/65ºC. (see note 3)
- Remove the turkey from the oven, re-cover it with foil, and let it rest for 15 minutes.
- Use kitchen scissors to remove the mesh or kitchen string.
- Serve in thick slices and drizzle with any pan juices if desired. Or use the pan juices to make gravy.
Notes
- You can buy boneless turkey breasts from the butchers all year round and from the grocery store around the holidays. I prefer to buy one with the skin on, as it helps keep the meat juicy. But you can use skinless if you prefer. Many come with a mesh bag around them. It is perfectly safe to roast the turkey in the mesh; it helps it keep its shape. If it isn't in a bag, I like to tie it with a kitchen string to make it an even shape. This helps it cook evenly and again helps keep its shape.
- Any broth that you have is okay to use. It is to stop the turkey juices from burning as they drip into the roasting dish. I usually use chicken or vegetable.
- Go for temperature rather than time when cooking a turkey. Use a meat thermometer to check for doneness. Insert it into the thickest part of the breast and remove the turkey from the oven. When it reaches, it should reach 150ºF/65ºC. Check the temperature after an hour, and then keep checking every 10 minutes or so.
Nutrition
Nutrition is per serving
Leave a Reply