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This Boneless Turkey Roast is moist, juicy, slathered in herb butter, and drenched in gravy. This recipe cooks half the time as a whole turkey with all the delicious aromatic flavors. So don't wait for the holidays to roast hearty turkey dinner; add on a few sides from our library of recipes to complete your meal, including quick whipped sweet potatoes and Brussels sprouts with bacon.
How is a boneless turkey roast made?
You can make a boneless turkey roast in several ways; for this recipe, we choose to rub the turkey breast with herb and garlic butter before roasting to add a ton of flavor to the turkey. However, a simple salt and pepper rub with a splash of oil could also do the trick.
Should you cover a boneless turkey breast when cooking?
It's good to cover the turkey with foil during the first half of cooking, then removing it to crisp up the skin at the end.
Which is better boneless turkey breast or bone-in turkey breast?
While cooking turkey with the bone adds flavor to the turkey, cooking any poultry without the bone will cook the turkey much faster.
How do I keep my turkey moist?
To keep the turkey moist, a little fat coating, such as healthy oil or butter, should be added under and on top of the skin.
Prep Time
15 mins
Cook Time
120 mins
Total Time
135 mins
Serves
8 persons
Ingredients
- 4 pounds Turkey Breast, boneless, skin on
- 6 tablespoons Unsalted Butter, softened
- Zest of 1 Lemon
- 2 tablespoons Italian Parsley, chopped
- 2 tablespoons Sage, chopped
- 1 tablespoon Rosemary, chopped
- 1/2 tablespoon Thyme, chopped
- 2 tablespoons Garlic Powder
- 1 teaspoon Sea Salt
- 1/2 tablespoon Ground Black Pepper
- 2 medium Yellow Onions, diced large
- 1 large Carrot, diced large
- 2 stalks Celery, diced large
- 2 cups Chicken Stock
- 1 1/2 teaspoons Corn Starch
- 1 teaspoon Water
Instructions
Remove the turkey from the fridge 30 minutes before cooking, patting the skin dry using a paper towel.
Combine the butter, lemon zest, herbs, garlic powder, salt and pepper in a small mixing bowl.
Rub half of the herb butter mixture under the turkey skin, rubbing the remaining butter all over the outside of the turkey breast.
Preheat the oven to 350 degrees Fahrenheit. Arrange the onions, carrots, celery and chicken stock into a baking dish.
Place the turkey breast side up into the center of the dish.
Wrap the dish loosely with foil before adding the turkey to the oven and roast in the range for 1 hour.
Removing the foil to brown the skin for 30 minutes until the turkey reaches 165 degrees Fahrenheit using a kitchen thermometer. Transfer the turkey onto a cutting board to rest for 10 minutes.
Strain the liquid from the pan into a pot setting it to simmer on the stovetop removing any excess fat from the top using a spoon.
Mix the cornstarch and water in a small bowl before pouring and whisking the cornstarch into the pot. Simmer until the stock starts to thicken pouring the gravy into a gravy boat or serving dish.
Carve the turkey in the kitchen or at the table serving with gravy on the side. If you're looking for inspiring dishes to serve with your perfectly roasted turkey try out a side of cranberry salsa, corn on the cob or fluffy mashed potatoes.
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