Roasted Boneless Turkey Breast
Want roasted turkey without the hassle? This Roasted Boneless Turkey Breast is the recipe for you! It’s juicy, flavorful, and is the easiest turkey you’ll ever make. It takes about 15 minutes of prep and it’s great for busy weeknights or holiday dinners!
Thanksgiving is my favorite holiday. Mostly I love it because the focus is on being grateful and spending time with loved ones, but Thanksgiving dinner happens to be my all time favorite meal.
My green bean casserole and pumpkin pie recipes are all integral parts of my meal, but the turkey is my favorite part.
Growing up that wasn’t the case, but when I discovered Diestel turkey everything changed. I wasn’t paid to say that…it’s simply the best tasting turkey!
Most of the time I either make my spatchcock turkey or dry brine roast turkey, but this Roasted Boneless Turkey Breast recipe provides an easier option that’s perfect for smaller crowds.
This recipe isn’t just for the holidays….it’s great any time. 🙂
Why you’ll love this recipe:
- This boneless turkey breast is juicy, flavorful and the easiest turkey you’ll ever make.
- It’s dry brined for 1-3 days to ensure juicy meat and crispy skin.
- It takes about 15 minutes of prep and can be prepped a few days in advance.
- It’s great for small holiday gatherings and even Sunday dinner.
Recipe ingredients
Ingredient notes
- Boneless turkey breast. This type of turkey breast has had the bone removed, then it’s rolled and secured in netting to keep it together. It typically weighs 3 lbs. and includes some skin so it gets nice and crispy while roasting.
- Salt. 1 tablespoon of kosher salt is needed to dry brine the turkey breast roast. The salt is absorbed into the turkey, which acts as a wet brine by breaking down the tough muscle proteins, which results in a juicier, more flavorful turkey. Don’t worry…it doesn’t taste salty!
- Olive oil. Use melted butter in place of the oil if you prefer.
- Herbs and spices. The onion powder, garlic powder, smoked paprika and thyme can be subbed with your favorite herbs and spices.
How to make turkey breast roast
This recipe makes it possible to enjoy roasted turkey in a fraction of the time!
It takes just 15 minutes of hands on prep, and recipe includes an optional pan gravy.
Pro tip: Check the turkey breast roast for doneness after 60 minutes as all oven times vary.
See the recipe card below for full instructions.
- Pat the turkey breast roast dry and sprinkle generously with kosher salt.
- Place in the refrigerator uncovered for up to 3 days (this is your dry brine).
- Combine the olive oil, smoked paprika, thyme, onion powder, garlic powder and pepper in a small bowl, then rub evenly over the boneless turkey breast (do not remove the netting).
- Bake at 350 degrees for 90 minutes or until a thermometer inserted into the center registers 160 degrees. Let stand 10 minutes to allow the juices to redistribute.
FAQs
Yes, it is turkey breast with the bone removed. It’s then rolled and secured in netting to hold it together.
Both are wonderful choices for lean protein, but bone-in roasted turkey breast has the advantage as the bone provides flavor and helps keep the meat moist.
It can be cooked a number of ways, including on a baking sheet on or off of a rack, in a roasting pan in a rack, or in a cast iron skillet. Add 1/2 cup or so of liquid to keep the turkey moist and to keep the pan juices from burning.
A dry brine is a great way to keep turkey breast from drying out. The salt is absorbed into the meat, which acts as a wet brine by breaking down the tough muscle proteins, which results in a juicier, more flavorful turkey. Don’t worry…it doesn’t taste salty!
Of course the best way to keep a turkey from drying out is not to overcook it. Check for doneness by inserting a thermometer into the center of the breast until the temperature reaches 160 degrees. Begin checking for doneness after one hour as all oven temperatures vary.
Serving suggestions
This boneless turkey roast is as versatile as it is easy, so it can be served a number of ways.
- It’s great for small holiday gatherings served with mashed potatoes and cranberry orange sauce.
- Serve for Sunday dinner with roasted sweet potatoes and pear salad.
- Slice thinly and serve as sandwiches with a side of coleslaw or brussels sprout salad.
- Use leftovers in turkey wild rice soup or casseroles.
Recipe notes
- Pro tip: Check the turkey breast roast for doneness after 60 minutes as all oven times vary.
- Customize this recipe with your favorite herbs and spices.
- Store leftovers in an air tight container in the refrigerator for up to 3 days.
- Nutrition information includes the optional pan gravy.
More turkey recipes you’ll love:
- Crockpot turkey chili
- Easy baked turkey meatballs
- Grilled turkey burgers
- Oven baked turkey tacos
- Roasted turkey breast
- Turkey meatloaf
- Turkey roulade by Food Network
- White bean turkey chili
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Roasted Boneless Turkey Breast
Equipment
Ingredients
- 3 lb. boneless turkey breast
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons chopped fresh thyme sub with 1 teaspoon dried or your favorite herbs
- 1.5 teaspoons onion powder
- 1.5 teaspoons garlic powder
- 1/2 teaspoon black pepper
Optional pan gravy:
- 2 cups turkey stock sub with chicken stock
- 2 tablespoons cornstarch mixed with 2 tablespoons water to create a slurry
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
Instructions
- Pat the boneless turkey breast roast dry and leave the netting on (this holds the roast together). Place the roast on a rimmed baking sheet with the skin side up and sprinkle evenly with the kosher salt. Place in the refrigerator uncovered for 24 hours.
- Remove the turkey from the refrigerator and pat dry once more as needed and remove any excess liquid from the pan. Combine the olive oil, smoked paprika, thyme, onion powder, garlic powder and pepper in a small bowl. Rub the mixture all over the boneless turkey breast roast and let stand room temperature for one hour.
- Preheat the oven to 350 degrees. Place the turkey on the middle rack of the oven and roast for 90 minutes or until an internal thermometer inserted into the center of the roast reaches 160 degrees. If at any time the juices in the pan begin to burn, add about a 1/2 cup of water to the pan. Remove from heat and let stand 10 minutes to allow the juices to redistribute.
- Place on a cutting board, and using kitchen shears, cut the netting from the turkey breast and remove completely. Slice, serve and enjoy!
Optional pan gravy:
- Place the baking sheet with turkey drippings over a burner at medium heat and add 1/2 cup of the stock. Scrape up all of the brown bits from the pan, then pour into a medium sauce pan with the remaining 1 1/2 cups of stock.
- Bring to a boil over medium heat and cook for about 5 minutes until slightly reduced. Add the cornstarch slurry while whisking constantly, and cook 2-3 minutes until thickened.
- Remove from heat and season with salt and pepper, adjusting the seasoning as necessary.
Notes
- Pro tip:Â Dry brine the boneless turkey breast for 1-3 days for moist, juicy meat and crispy skin.
- Customize this recipe with your favorite herbs and spices.
- Store leftovers in an air tight container in the refrigerator for up to 3 days.
- Nutrition information includes the optional pan gravy.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
