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A boneless turkey breast is the easiest way to put turkey on a small holiday table. This one is rubbed with garlic and herb butter, roasted for about an hour and sliced like a roast, with no bones to carve around.
For four people or fewer, it makes far more sense than a whole bird. You buy only what you’ll eat, it thaws in a day and it cooks in a fraction of the time.
Turkey breast is lean, so the one thing to watch is the temperature. An instant-read thermometer takes out the guesswork.
Ingredients and Swaps
- Turkey breast: A 2–2½ pound boneless turkey breast, often sold in netting as a turkey breast roast. Leave the netting on while it cooks so it holds its shape.
- Butter: Softened, so it mixes with the herbs and spreads easily.
- Herbs: Fresh rosemary and thyme. If you only have dried, use 1 teaspoon of each.
- Garlic: Fresh cloves, minced.
Tips for a Juicy Turkey Breast
- Pat it dry. The herb butter sticks better and the outside browns.
- Get the butter under the skin. If your roast has skin, loosen it and spread some butter underneath.
- Start checking early. Check the temperature at 45 minutes. Pull the roast when the center reads 165°F.
- Rest before slicing. Ten minutes under loose foil keeps the slices juicy.
- Roast on vegetables. A bed of sliced onion and carrot keeps the bottom from scorching and flavors the drippings.
Garlic & Herb Roasted Boneless Turkey Breast
Ingredients
Method
- Preheat the oven to 375°F. Pat the turkey breast dry and place it in a roasting dish.
- In a small bowl, mix the softened butter with the garlic, rosemary, thyme, salt and pepper.
- Rub the herb butter all over the turkey, including under the skin if it has any.
- Drizzle the olive oil over the top. Roast for 55–65 minutes, until a thermometer in the center reads 165°F.
- Tent loosely with foil and rest for 10 minutes. Remove any netting and slice.
Notes
- Add 1 teaspoon of lemon zest to the butter for a brighter flavor.
- Roast over a bed of sliced onions and carrots for extra drippings.
- Sage and parsley can replace the rosemary and thyme.
What to Serve with It
Creamy Mashed Potatoes, Roasted Potatoes and Carrots, Creamed Spinach and Traditional Gravy made from the drippings. It’s one of the mains on our Christmas Dinner for 4 menu. Prefer a dry spice rub? See Roasted Turkey Breast.
Storage, Reheating and Leftovers
- Refrigerate: Sliced turkey keeps in an airtight container for up to 4 days.
- Freeze: Freeze slices for up to 3 months, with a little broth to keep them moist.
- Reheat: Warm gently at 300°F with a splash of broth, covered, until heated through.
- Leftovers: Use them in Sweet Roll Turkey Sliders or Turkey and Veggie Wraps.
Boneless Turkey Breast Questions
How long does a boneless turkey breast take?
At 375°F, about 25 minutes per pound. A 2–2½ pound roast takes 55–65 minutes. Go by the thermometer.
Do I remove the netting?
Leave it on during roasting. Cut it off after the turkey has rested, just before slicing.
Can I cook it from frozen?
Thaw it first, in the refrigerator, for about 24 hours. A frozen roast cooks unevenly and the butter won’t stick.
