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Boneless Turkey Breast Roast

Boneless Turkey breast marinated in garlic herb butter and roasted until it has a golden crust and juicy tender on the inside.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting time 20 minutes
Total Time 2 hours
Servings 12 servings
Calories 238kcal
Author Subhasmita

Ingredients

  • 4-5 lb boneless turkey roast in casing
  • ¼ cup melted unsalted butter
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 4-5 garlic cloves minced
  • 2 teaspoon fresh thyme chopped
  • 1 tablespoon fresh parsley chopped
  • 2 fresh rosemary sprigs chopped
  • 1 teaspoon sage chopped
  • 1 teaspoon smoked paprika
  • ½ cup white wine
  • 2.5 cups Chicken stock.
  • 1 large onion quartered
  • 1 garlic bulb

Instructions

  • Preheat oven to 350 degrees F.
  • If the turkey breast is frozen, thaw it in the refrigerator 48 hours before cooking. Then on the day of cooking remove the turkey and thaw it completely. Pat dry well with a kitchen towel.
  • Mix warm melted butter, olive oil, finely chopped herbs, paprika, salt and pepper. Mix well. Rub the turkey roast all over with marinade. Reserve a couple of teaspoons of marinade to use later(in step 5).
  • Prepare a 9X13 baking pan. Add 1.5 cups of chicken stock and 1/2 cup of wine to the baking pan. Place quartered onions and halved garlic cut side down.
  • Place a small trivet ( I used the one from my Instant Pot) at the center of the pan and keep the seasoned turkey breast on top of the trivet. Smear the reserved marinade on top.
  • Bake uncovered for 1 hour 20-30 minutes. Bast the turkey once after 45 minutes of baking. Check with a meat thermometer, the thickest part of the meat should read 160 degrees F.
  • Remove the casserole dish from the oven and keep the turkey covered for atleast 15 minutes before cutting it.

For Turkey Gravy

  • The baking pan should have about 1/2 cup of remaining stock along with beautifully caramelized onions and garlic. Add remaining 1 cup of chicken stock to the baking pan. Scarp the bottom of the pan to release any brown bits.
  • In a saucepan, heat 2 tablespoons of butter. Add 2 whole sprigs of rosemary followed by 2 tablespoons of flour. Saute flour until the raw smell is gone. Reduce to lowest heat.
  • Place a colander on top of the saucepan and add all the liquid from the above baking pan along with onions and garlic. Press onion and garlic against the mesh with the back of a spatula to squeeze out the roasted garlic flesh into the gravy. ( watch the recipe video attached)
  • Remove the colander and stir well. Simmer and let it cook for 3-4 minutes. The mix should start to thicken up. Remove the rosemary sprigs. You can run the gravy in a colander again for silky smooth turkey gravy.
  • Using a sharp knife or scissors, remove the casing and slice. Serve with turkey gravy and favourite side.

Notes

  1. Don't remove the casing. Casing holds the meat together and helps in uniform cooming. It is also cleaner to slice the turkey. But make sure to remove every bit of the casing before serving. 
  2. Keeping the turkey on top of a trivet helps the bottom of the turkey to cook well without being soggy. If you don't have a trivet, then make a bed of quartered onions and garlic and place the turkey breast on top of that. 
  3. Adding white wine to the baking pan before roasting adds flavor to the turkey but you can absolutely skip it. 

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 3g | Protein: 34g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 385mg | Potassium: 445mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg