Roasted Boneless Turkey Breast

I will show you how to roast boneless turkey breast with perfectly crispy skin every time thanks to a generous layer of garlic-herb butter both under the skin and brushed on top. Juicy, tender and easier to cook than a whole turkey! You might also like Slow Cooker Boneless Turkey Breast.

If you're looking for an easy turkey dinner that's ready in about 60 minutes of active cooking time, this Roasted Boneless Turkey Breast is exactly what you need. It turns out incredibly moist, juicy, and rich with garlic and herb flavor in every bite, including the skin! I've made this recipe multiple times to make sure it's foolproof and requires only minimal prep work-perfect for busy holidays or busy weeknights.

Since this roasted turkey breast infused with garlic-herb butter and then rolled to seal the flavor and moisture within, it cooks quickly without drying out. As a result, you get all the comfort of a classic turkey dinner without the long roasting times, slicing nightmares or complicated steps. Whether you're hosting Thanksgiving for a smaller crowd or just craving a delicious weeknight turkey dish, this recipe delivers restaurant-quality results with almost no stress.

★★★★★ REVIEW

Sally B. commented: "Made it for Easter and it was delicious! Had a 3 lb. boneless breast. Your instructions were easy to follow. I like that you indicated non food items that would be needed to prepare the recipe.Thank you!"

Boneless Turkey Breast vs. Whole Turkey

• Whole Turkey requires a lot more prep work-needs thawing, seasoning, and careful timing for white and dark meat. Thawing the entire turkey takes a lot of time and can be tricky.
• Boneless Turkey Breast cooks much faster-usually 60-90 minutes depending on size and requires minimal prep-no giblets or carving complexity. Great for small gatherings or weeknights.
• Size: Storage of the massive turkey can be problematic. Do you really have all this available space in the freezer? I know I don't. With the boneless turkey breast, storage and slicing are non issues.

Key Ingredients

• Boneless turkey breast: I used a 3 lb. boneless turkey breast with skin on. You can also use skinless or bone-in turkey breast and either one will work just as well. I think the boneless skin-on option looks a little neater, comes out better, since it's tied up like a roast, the skin can get crispy; and it's a bit easier to serve since you won't have to cut the bone off.
• Butter: Softened to room temperature for you to be able to mix the flavored butter easily. Butter adds richness and helps the garlic, herbs, and lemon flavors soak into the turkey breast, keeping it moist.
• Garlic: Sauté until it is golden brown before adding to the butter.
• Herbs: Parsley, thyme, sage and rosemary.
• Lemon zest and lemon juice: To balance the richness of the butter and turkey.
• Salt, ground black pepper: Essential seasoning ingredients to bring out all the flavors.

How to Roast Boneless Turkey Breast

This is an overview with step-by-step instructions and photos. Full ingredients, measurements & instructions are in the recipe card below.

1. Make Garlic Herb Butter

Simply melt half of the butter and cook garlic until fragrant. Then add all the herbs and remaining butter and mix.

2. Prepare Turkey Breast

I used one of the boneless turkey breast halves in this recipe. Boneless, but skin-on.

• Lay the turkey breast with the under side up.
• Rub the garlic herb butter all over the underside of the turkey breast and under the skin.
• Roll the turkey breast into a cylinder.

3. Roll and Tie with the Kitchen Twine

I used kitchen twine to tie around the turkey breast to keep the herb butter in. It also helps it to cook more evenly.

4. Add Herb Butter on Top.

Rub herb butter mixture on top of the turkey skin.

5. Roast and Slice

Cook at 350 degrees F for about 14-15 minutes per pound, or until internal temperature (inserted into the thickest part of the breast) reaches 165 degrees. Once roasted and cooled for 20 minutes, slice into 1 inch thick pieces.

6. Save the Drippings

Just because this isn't a whole bird doesn't mean you won't get drippings! Save them for gravy by melting 2 tablespoons of butter with flour over low heat, whisking into a roux, then slowly adding 1 to 1½ cups of drippings. Simmer until thickened.

If you make this - tag me on instagram or join me on Facebook so I can see your "chicken and rice" creation!

Best Method for Cooking Turkey Breast Without Drying It Out

For perfect turkey breast every time, especially during holiday occasions, I like to rely on precise timing, temperature, and seasoning to ensure juicy, flavorful meat with crispy skin.

• Roast at 350 or 375: Roast the boneless turkey breast for approximately 14-15 minutes per pound at 350 F (you can also go as high as 375 F.). I tested both methods successfully.
• Take it out when it's just shy of 165 degrees: Check internal temperature using a meat thermometer inserted into the thickest part of the breast. Remove from oven when it reaches 160°F to 165°F. The meat will continue to cook while resting.

Boneless Turkey Breast Weight, Cooking Time, and Temperature Examples

• For a turkey breast weighing about 2 to 3 pounds, roast in a preheated oven at 350°F (175°C) for approximately 1½ to 2 hours, until the internal temperature reaches 165°F (74°C). Roasting at 375 will expedite cooking time.
• If the turkey breast weighs around 4 pounds, this means roughly 1 to 1.5 hours.

Which Cooking Temperature is Best: 375°F, 350°F or 325°F?

When roasting turkey breast, 375°F, 350°F and 325°F are all viable options with some differences:

• Roasting at 350°F is considered the best balance for crispy skin and juicy meat. It tends to cook faster, about 16 to 20 minutes per pound, and produces more browned, crisp skin without the need for tenting with foil.
• 375°F cooks faster with darker, crisper skin but requires attention to prevent burning while 350°F provides a steady, reliable result with less chance of skin burning and slightly longer cooking time.
• Roasting at 325°F will take a bit longer (1-2 minutes more per pound), resulting in gentler cooking that may help the meat be slightly more tender. However, the skin won't brown or crisp as well at this lower temperature. If using convection, 325°F is definitely the way to go to avoid over-browning.

Tips for Crispy Skin and Flavorful Turkey Breast

Achieving crispy skin and flavorful boneless turkey breast starts with drying the skin thoroughly and applying a generous rub or herb butter mix.

• Start with dry skin: Pat the turkey breast skin dry with paper towels to remove moisture, a key step for crispy skin.
• Even heat without overcrowding: Use a baking dish or roasting pan without needing a rack or extra veggies, allowing even heat.
• Rest is important: Let the turkey rest after roasting to allow juices to redistribute, ensuring juicy meat.

How to Avoid Undercooked or Overcooked Boneless Turkey Breast

The critical factor is cooking the boneless turkey breast to an internal temperature of 165°F (74°C), measured at the thickest part of the breast, which safely eliminates harmful bacteria like Salmonella.

• Use a reliable digital instant-read meat thermometer for precision: Insert it into the thickest part of the breast, avoiding bone and fat for an accurate reading.
• Pull the turkey breast from the oven when it reaches 160°F to 162°F because it will carry over cook and reach 165°F as it rests. Let the turkey rest covered loosely with foil for 15-20 minutes; resting allows the temperature to rise and juices to redistribute for moist meat.
• Size matters: Cooking time varies by size but generally takes approximately 14-15 minutes per pound at 350°F oven temperature.
• Avoid overcooking by starting temperature checks about 15 minutes before the estimated finish time. If cooked too long beyond 165°F, turkey breast becomes dry and tough due to moisture loss.
• Avoid undercooking by limiting frequent oven door openings which lower the temperature and extend cooking time, risking uneven doneness.
• Check temperature in a few spots if roasting a whole turkey breast to ensure even cooking.

Tips On Slicing Boneless Turkey Breast

Once the turkey breast is roasted, we come to the fun part. Let's slice it! Roasted turkey breast should be sliced crosswise into 1 inch thick slices for the best roasted rolled turkey experience.

• Let the turkey breast rest after roasting, about 10-20 minutes, so the juices settle inside. This helps keep the meat moist when you slice it.
• Use a sharp knife that feels comfortable. A long, thin blade or carving knife works well.
• Skin side up: Place the turkey breast on a sturdy cutting board with the skin side up.
• Slice the turkey breast against the grain (the direction the muscle fibers run). Cutting against the grain gives you tender slices.
• Aim for thick, even slices by using smooth, long strokes with the knife instead of a sawing motion to keep the skin intact and the slices neat.
• Carve slowly and steadily while increasing the pressure. This will ensure that every slice has a bit of skin since it's just loaded with flavor.

Essential Equipment

• Glass Baking Dish: I prefer to use this 2 quart dish for my small turkey recipe, but traditional Stainless Steel Roasting Pan is good as well.
• Instant Read Thermometer: Digital Meat Thermometer, but if you are really want to be a bit more scientific with your cooking, then use this professional meat thermometer.
• Lemon Zester: Razor-Sharp Stainless Steel Blade with Protect Cover and dishwasher safe.
• Cotton food twine to tie the turkey breast.
• Toothpicks to hold rolled boneless turkey in place. Even though they are optional, they held the turkey breast down really tight.
• You will also need foil, even though it' optional. I used it to prevents herbs from charring.

How Many Servings Will I Get?

• Boneless turkey equals more meat per pound: The number of servings will never be quite the same as to how much to buy. Because this is a boneless turkey breast, you will get a lot more meat for 3 pounds than from regular turkey breast.
• The assumption here is that a serving is ½ pound. And that is a nice good sized slice of turkey. This assumption leads to 6 servings of a turkey breast that is 3 pounds. By the way, this is the size most commonly found in the supermarkets. I also used 3 pound boneless turkey breast here.
• Stretching a 3-Pound Turkey Breast to Maximize Thanksgiving Servings: But on the other hand, we all under-eat turkey and want leftovers. If that's the case and if you are like me, you will only eat a bit of turkey meat. For example, I eat just enough turkey to leave room for other delicious thanksgiving foods. Then you can easily stretch a 3 pound boneless turkey breast to about 8 to 10 servings. Perfect!

How To Thaw a Frozen Turkey Breast

• If you use frozen turkey breast, you must thaw it completely beforehand. Please do not roast from frozen. 
• Thaw in cold water: Place unopened breast in cold tap water for 1 to 3 hours. Change water every 30 minutes to keep the turkey breast in the safe temperature of less than 40 degrees.
• Never thaw the turkey breast at room temperature. It is not safe at all because it will lead to accumulation of histamine and bacteria. We don't want that.

How to Keep Boneless Turkey Breast Moist in the Fridge

• For refrigerator storage, once the turkey breast is cooked, it should be cooled slightly before storing. Place the turkey in an airtight container or wrap it tightly with plastic wrap or aluminum foil to prevent moisture loss and contamination.
• When freezing roasted turkey breast, it is important to store it as soon as possible after cooking and cooling, ideally within one day but no more than three days. Slice the turkey to save space and reduce exposure to air. Pack the slices or whole breast in freezer-safe, airtight containers or heavy-duty freezer bags with excess air removed to help prevent freezer burn.
• For make-ahead preparation, the turkey breast can be cooked up to two days in advance without losing flavor or moisture. After roasting, allow the turkey to rest, then wrap it securely and keep it refrigerated until ready to serve. This makes it convenient for busy meal preparation and holiday hosting.

How Long Does It Last in the Fridge

• Store the turkey in the refrigerator at a temperature below 40°F (4°C). It is best to consume the refrigerated turkey within 3 to 4 days to ensure optimal freshness and food safety.
• Properly packaged turkey can be frozen for up to 3 to 6 months, with best quality maintained within the first three months.

How to Avoid Dry Leftover Turkey and Properly Reheat It

Reheating the turkey breast should be done carefully to maintain juiciness. The only way to reheat the turkey breast without drying it out is to slice it and reheat it with some liquid.

• Slice the turkey and place the slices in a large baking dish.
• Pour in about ½ cup of chicken stock and add some herb butter on top to keep the meat moist.
• Cover the dish tightly with aluminum foil and warm it in an oven preheated to around 350°F (175°C) for 20 to 30 minutes until the turkey is hot and the butter is melted, 20 to 30 minutes.
• Transfer the turkey to a platter, and drizzle with some of the pan liquid.

Serving Suggestions

This turkey breast has simple, classic seasoning, making it perfect to serve with hearty, flavor-packed sides. Here are a few of my favorites:

• Grand Marnier Cranberry Sauce
• Ultimate Green Bean Casserole in a Skillet
• Brussels Sprouts and Bacon Gratin
• Spicy Maple Glazed Roasted Sweet Potatoes
• Lemon Garlic Green Beans

More Delicious Turkey Savory Pairings

• Broccoli Cheese Rice Casserole
• Ultimate Green Bean Casserole Skillet
• Sweet Potato Casserole with Marshmallows and Cinnamon Streusel
• Asiago Cheese Chicken, Ham and Potato Casserole
• Sweet Potato Casserole with Marshmallows and Cinnamon Streusel