This Boneless Turkey Breast Roast delivers all the traditional holiday flavors without the effort of roasting a whole bird — ideal for small families, couples, or cozy Thanksgiving and Christmas gatherings.
Pair this roast with classic sides like sour cream mashed potatoes, mac and cheese, dinner rolls, candied yams, and a savory dressing to complete the meal.
This boneless turkey breast is sized and seasoned for an easier holiday main course. It’s simple to prepare, full of flavor, and any leftovers are perfect for sandwiches, salads, or soup the next day. If you prefer bone-in turkey or a whole bird, use the same seasoning and method but increase cooking time and scale seasonings to match the weight.
Recipe Ingredients:
Ingredients needed for this Boneless Turkey Breast Roast:
- 3 pound boneless turkey breast roast
- 2 tablespoons olive oil
- 2 tablespoons butter, softened
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 medium onion, quartered
- 1 cup chicken broth
Ingredient Notes:
- Boneless Turkey Breast Roast: Keep the cooking netting on during roasting so the roast holds its shape and cooks evenly.
- Olive Oil and Butter: A mix of olive oil and butter creates rich flavor and helps the skin brown. Use unsalted butter if you prefer.
- Garlic: Fresh minced garlic gives the best flavor; garlic powder can be used in a pinch.
- Dried Herbs: Dried rosemary and thyme work well year-round and provide concentrated herb flavor.
How to Make Boneless Turkey Breast Roast — Step by Step
Step 1: If frozen, thaw the turkey breast in the refrigerator for 2–3 days. Preheat oven to 350°F.
Step 2: Pat the turkey breast dry with paper towels, working around the netting. Do not remove the netting — it helps the roast keep its shape.
Step 3: In a small bowl, combine softened butter, olive oil, minced garlic, dried rosemary, dried thyme, salt, pepper, and paprika to form an herb paste.
Step 4: Spread the herb mixture over the outside of the netting, gently massaging it into the holes when possible. Most of the paste will sit on top; it will melt and flavor the meat as it cooks.
Step 5: Place the quartered onion in the bottom of a Dutch oven and pour in the chicken broth.
Step 6: Set the seasoned turkey breast on top of the onions.
Step 7: Roast uncovered for the first 45 minutes to help the exterior develop a nice color.
Step 8: After 45 minutes, check the color. If it’s browning too quickly, cover the roast with the Dutch oven lid or tent lightly with foil. If the color looks good, keep it uncovered and baste occasionally with pan juices.
Step 9: Continue roasting another 45 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F.
Step 10: Remove the roast from the oven and let it rest in the Dutch oven for 15 minutes to redistribute juices and keep the meat tender.
Step 11: After resting, carefully cut off the netting with scissors and slice the turkey against the grain. Prepare any gravy according to package directions while the meat rests.
Pro Tip
For extra crispy skin, ensure the turkey breast is very dry before applying the herb mixture and make sure the oven is fully preheated. Tent with foil if the skin starts to darken too quickly so the meat finishes cooking without burning.
Storage and Reheating
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Place slices in a baking dish with a splash of chicken broth, cover with foil, and warm in a 325°F oven for about 15 minutes until heated through. Individual slices can be microwaved for 1–2 minutes.
Freezing: Cool completely, then wrap tightly in foil or place in a freezer-safe container or bag. Freeze up to 2 months and thaw overnight in the refrigerator before reheating.
Additions and Substitutions
Additions:
- Lemon Zest: Add a touch of lemon zest to the herb paste for brightness.
- Carrots and Celery: Add chopped carrots and celery to the pan for extra flavor and an easy side.
Substitutions:
- Turkey Options: This method works for larger boneless breasts, bone-in breasts, or turkey tenderloins — just adjust cooking times.
- Broth: Substitute chicken broth with turkey stock or chicken stock for a richer base.
Frequently Asked Questions
Can I remove the netting before cooking?
Keep the cooking netting on while roasting to preserve shape and moisture. Remove any outer plastic packaging before baking, and cut the netting away after the roast has rested.
Do I need to baste the turkey?
Basting is optional. The herb butter helps keep the turkey moist. Spoon pan juices over the roast halfway through if you like, but it isn’t necessary.
Can I cook this in a slow cooker?
Yes. Cook on low for 6–8 hours or on high for 3–4 hours until the internal temperature reaches 165°F for a hands-off option.
How long should I cook a 3-pound boneless turkey breast?
Expect roughly 1 hour 20–30 minutes at 350°F for a 3-pound boneless breast, but always rely on an instant-read thermometer and remove at 165°F.
Should I roast at 325°F or 350°F?
Both temperatures work. Roasting at 350°F helps develop a golden crust; if using convection, consider 325°F to avoid over-browning.
What to Serve with This Boneless Turkey Breast
Serve alongside baked beans with ground beef, hashbrown casserole, garlic parmesan green beans, cranberry sauce, and stuffing for a classic holiday spread.
Boneless Turkey Breast Roast — Recipe Card
Boneless Turkey Breast Roast
Equipment
- 3.5 Quart Dutch Oven
Ingredients
- 3 pound boneless turkey breast roast
- 2 tablespoons olive oil
- 2 tablespoons butter, softened
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 medium onion, quartered
- 1 cup chicken broth
Instructions
- Thaw turkey breast completely in refrigerator (2–3 days). Preheat oven to 350°F.
- Pat turkey breast dry with paper towels, working around the netting (do not remove netting).
- In a small bowl, combine softened butter, olive oil, garlic, dried herbs, salt, pepper, and paprika to make an herb paste.
- Spread the herb mixture over the outside of the netting and massage into holes where possible.
- Place quartered onion in the bottom of the Dutch oven and pour in chicken broth.
- Place seasoned turkey breast on top of the onions and roast uncovered for the first 45 minutes.
- If browning too quickly, cover with the lid or tent with foil. Otherwise, baste occasionally and continue roasting another 45 minutes or until internal temperature reaches 165°F.
- Let rest for 15 minutes before removing netting and slicing against the grain. Prepare gravy while the turkey rests.
Notes
For extra crispy skin, pat the turkey very dry before applying the herb paste and ensure the oven is fully preheated. Tent with foil if it browns too fast.
Nutrition
Calories: 81 kcal • Carbohydrates: 1 g • Fat: 9 g • Protein: 0.4 g
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