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Sliced roasted boneless turkey breast with herbs in a pan, surrounded by vegetables like carrots, onions, and Brussels sprouts. Orange leaves and artichoke garnish the table setting.
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5 from 1 vote

Oven Roasted Boneless Turkey Breast Recipe

Whip up a mouthwatering roasted turkey breast using a simple herb paste. This recipe guides you through preparing and roasting a boneless breast to get juicy, flavorful results every time.
Prep Time15 minutes
Cook Time2 hours 15 minutes
Resting Time10 minutes
Total Time2 hours 40 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 380kcal
Author: Kita Roberts

Ingredients

For the turkey

  • 3 lbs boneless Turkey breast

For the herb paste and butter

  • 1 tsp Kosher Salt
  • 3 Garlic cloves smashed
  • 1 tbsp fresh Rosemary minced
  • 1 tsp fresh Sage minced
  • 1 tbsp fresh Thyme
  • ½ tsp Black pepper
  • 1 tbsp Oil use a nutral oil like avocado
  • 2 tbsp Butter

For roasting

  • 2 Carrots cut into 1” pieces
  • 2 Celery sticks cut into 1” pieces
  • 1 Onion sliced into 8 wedges
  • 1 Lemon cut in half
  • 1 Garlic head ¼” top cut off
  • 1 cup Chicken broth

Instructions

Make the herb paste

  • In a small bowl combine the salt, garlic, rosemary, sage, thyme and black pepper with the oil.
  • Using the tines of your fork, mix to make an herb paste.
  • Divide in half.
  • Melt the butter in a small bowl and let it cool.
  • Then, combine it with the remaining herb mixture.

Prep the turkey

  • Remove the turkey breast from the packaging and netting and pat it dry.
  • Lay if flat on a clean working surface.
  • Pull back the skin to expose the meat underneath, leaving a segment of it stll attached.
  • Rub the exposed surface with the garlic herb paste.
  • Pull the turkey skin back over the breast and stretch it to cover as much as possible.
  • Tightly Roll the turkey breast up to form an even shape.
  • Tie it with butcher's twine to secure it every inch or so.

Preheat the Oven

  • Preheat the oven to 275°F and adjust the racks to the middle-lower position to fit your roasting pan.

Sear the turkey breast

  • Preheat a large braiser or oven-safe cast iron skillet over medium-high heat until just smoking.
  • Place the turkey breast, skin side down in the hot skillet to brown for 5 to 7 minutes.
  • Rotate and brown the turkey breast on all sides.
  • Remove the braiser from the heat.

Roast the turkey breast

  • Set the turkey breast aside and add the veggies and broth to the bottom of the pan.
  • Nestle the turkey breast on top and bake for 2 hours in the oven or until the meat reaches 150 degrees F with an instant-read thermometer.
  • Brush the turkey with the herb butter increase the heat to 350 degrees F and cook for another 15 to 20 minutes, until the turkey breast reaches 160 degrees F with your thermometer.

Rest and serve

  • Transfer the turkey breast and veggies to a clean work surface to rest.
  • Let the turkey breast rest for 10 minutes before removing the butcher's twine and slicing it into thin ½” medallions to serve.
  • Garnish with a pinch of salt, freshly ground black pepper, and minced parsley, if desired.
  • Serve with turkey gravy on the side.

Nutrition

Serving: 1serving | Calories: 380kcal | Carbohydrates: 7g | Protein: 69g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 200mg | Sodium: 701mg | Potassium: 149mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3591IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 4mg