Boneless Turkey Breast

A dinner platter featuring sliced turkey breast, orange wedges, red potatoes, and rosemary, captured from a slightly angled view.

Cooking a Boneless Turkey Breast means you can enjoy tender, juicy slices of turkey without worrying about carving a whole bird. It’s a fantastic alternative to a whole turkey, offering all the flavor without the hassle. 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.

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Prep Time 15

Cook Time 1 30

Brining time 1

Total Time 1 1 45

Course Main

Cuisine Modern Australian

Servings

Calories 313 kcal

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 salt
½ tablespoon light brown sugar
1 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 oil
2 tablespoon fresh rosemary
1 teaspoon ground sage
½ teaspoon onion powder
½ 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 onions
2 carrots
2 cups broth
1 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.

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Nutrition

Nutrition is per serving

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