Boneless Turkey Breast

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. Seasoned 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 a lot of people for the holidays, serve it alongside your whole bird for extra servings of the breast meat.

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Boneless Turkey Breast: You can buy these 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.
Fresh Rosemary: You can use dried, but it doesn't have the same flavor and doesn't release its oils into the meat. Fresh is best here; you can use spare branches to decorate your 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 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. 

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 it in that to roast. (It can withstand temperatures of 450ºF/230ºC) It does brown in the oven, but this 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 ensures it cooks evenly. 
• You can do fancy butcher knots, but to be honest, lengths wrapped around the turkey and tied in a simple knot work just as well.
• Ensure the turkey is fully thawed before cooking. It is best to do this in the refrigerator. It can take 36 hours for a 3lb turkey breast to defrost thoroughly, so give yourself time.
• Give the turkey a good salting 24 hours before you want to cook it. This helps to keep it juicy and tender and adds 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.
• 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. 
• Once the turkey breast is done, let it rest covered in foil for 15–20 minutes. This helps redistribute the juices and makes carving easier.

Sides: If 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 version) whenever we have turkey.If this is part of a midweek meal, it is delicious with fries and a salad—or some green beans.

Wine: 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 favorite) offers a slightly richer pairing that contrasts nicely with the earthy herbs. 

If you prefer red wine, a light-bodied Pinot Noir is a fantastic choice, with its earthy undertones and soft red fruit flavors enhancing the turkey without overpowering it. A Grenache, or a Grenache-based blend like Côtes du Rhône, adds subtle spice and smooth red fruit, making it an excellent match for the woody earthy herbs.