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Roasted Boneless Turkey Breast
This roasted turkey breast recipe is a great alternative to making the entire turkey. Moist and tender!
Servings: 6
Ingredients
Garlic Herb Butter
- 5 tablespoon butter, softened (divided)
- 6 cloves garlic, minced
- 2 tablespoon fresh herbs (thyme, rosemary, sage and parsley), minced
- 1 teaspoon fresh lemon zest
- ½ teaspoon salt
Turkey
- 3 lb turkey breast, boneless, skin-on
- 1 teaspoon salt
- ½ teaspoon pepper
- parsley, for garnish
Instructions
Make Garlic Herb Butter
- Melt 1 tablespoon butter in a medium skillet, add 6 cloves of minced garlic and cook until fragrant.
- Move the garlic to the medium bowl and add remaining 4 tablespoons of softened butter, fresh herbs, fresh lemon zest and salt. Mix well.
Prepare the turkey breast
- Lay turkey breast, skin side down, and season with 1 teaspoon salt and ½ teaspoon pepper. Set aside.
- Rub Garlic Herb Butter all over the underside of turkey and under the skin.
- Roll the turkey to form a tube and use toothpicks (or fingers:) to hold it tight in place. Using kitchen twine, tie it around the turkey to keep it from opening up during roasting. Rub the remaining herb butter on top of the roll.
Roast the turkey breast
- Preheat oven to 350 F.
- Place in a roasting pan or a baking dish and bake until an instant-read thermometer registers 160 degrees to 165 degrees,.Cooking time varies by size but generally takes approximately 14-15 minutes per pound at 350°F oven temperature.
Remove from oven
- 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.
Slice and serve
- Transfer to a cutting board, remove twine, and cut crosswise into ½- to 1-inch-thick slices. Place slices on a platter, and garnish with parsley.
Nutrition Facts
Roasted Boneless Turkey Breast
Amount per Serving
Calories
318
% Daily Value*
Fat
13
g
20
%
Saturated Fat
6
g
38
%
Cholesterol
147
mg
49
%
Sodium
1133
mg
49
%
Potassium
560
mg
16
%
Carbohydrates
1
g
0
%
Protein
49
g
98
%
Vitamin A
340
IU
7
%
Vitamin C
0.9
mg
1
%
Calcium
40
mg
4
%
Iron
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
My recipe is based on 3 pound turkey breast.
I tested this recipe at both 350 F. and 375 F. and the results are comparable and dependable at both temperatures.
Butterflying will work too. Here's how to do it.
- Cut into the thickest portion of the turkey breast, keeping the knife ½ inch above the cutting board and stopping ½ inch from the edge of the breast.
- Then open it up like a book. Maybe even pound the turkey breast gently to get an even thickness.
- Roll up the turkey breast before tying it up with kitchen twine.
