Boneless Turkey Breast
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Brining time
1 d
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Total Time
1 d 1 hr 45 mins
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Servings
6
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Calories
313 kcal
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Course
Main Course
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Cuisine
Australian
Boneless Turkey Breast
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Cooking a Boneless Turkey Breast means you can enjoy tender, juicy slices of turkey without worrying about carving a whole bird. It’s a fantastic alternative to a whole turkey, offering all the flavor without the hassle. This recipe delivers plenty of flavor while keeping things low-stress. This turkey breast will impress, whether it’s an elegant holiday meal or a cozy Sunday dinner.
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Ingredients
- 3 pounds boneless turkey roast (see note 1)
For the dry brine
- 1 tablespoon salt
- ½ tablespoon light brown sugar
- 1 teaspoon black pepper
To roast
- 2 tablespoons olive oil
- 2 tablespoon fresh Rosemary minced
- 1 teaspoon ground sage
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 2 onions chopped
- 2 carrots peeled and chopped
- 2 cups broth (see note 2)
- 1 cup water
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Instructions
- Mix the salt, sugar, and pepper together in a small bowl. Use the dry mix to cover the turkey breast. Then, place it in a dish, cover it with plastic wrap, and leave it in the fridge for 24-36 hours.1 tablespoon salt½ tablespoon light brown sugar1 teaspoon black pepper
- When you are ready to cook
- Remove the turkey breast from the fridge and let it sit at room temperature for 60 minutes.3 pounds / 1.3 kg boneless turkey roast
- Preheat oven to 300ºF/150ºC
- If your turkey is in a mesh bag, you can leave it in that. If it isn't, use kitchen string to truss the breast up. This helps it to cook evenly without drying out. (See bulk of post for a picture.)
- Rub the roast with oil, then sprinkle with the minced rosemary, ground sage, onion powder and paprika.2 tablespoons olive oil2 tbsp fresh rosemary1 teaspoon ground sage½ teaspoon onion powder½ teaspoon paprika
- Place the turkey on a rack set over a deep roasting dish. Add the chopped onions and carrots to the roasting dish. Pour the broth and water into the roasting dish (don't pour it over the turkey)2 onions2 carrots2 cups / 480 ml broth1 cup / 240 ml water
- Cover the turkey with foil and roast in the middle of the oven for 60 minutes.
- Remove the foil and roast for 30-40 minutes or until a meat thermometer reads 150ºF/65ºC. (see note 3)
- Remove the turkey from the oven, re-cover it with foil, and let it rest for 15 minutes.
- Use kitchen scissors to remove the mesh or kitchen string.
- Serve in thick slices and drizzle with any pan juices if desired. Or use the pan juices to make gravy.
Notes
- You can buy boneless turkey breasts from the butchers all year round and from the grocery store around the holidays. I prefer to buy one with the skin on, as it helps keep the meat juicy. But you can use skinless if you prefer. Many come with a mesh bag around them. It is perfectly safe to roast the turkey in the mesh; it helps it keep its shape. If it isn't in a bag, I like to tie it with a kitchen string to make it an even shape. This helps it cook evenly and again helps keep its shape.
- Any broth that you have is okay to use. It is to stop the turkey juices from burning as they drip into the roasting dish. I usually use chicken or vegetable.
- Go for temperature rather than time when cooking a turkey. Use a meat thermometer to check for doneness. Insert it into the thickest part of the breast and remove the turkey from the oven. When it reaches, it should reach 150ºF/65ºC. Check the temperature after an hour, and then keep checking every 10 minutes or so.
Nutrition Information
Show Details
Calories
313kcal
(16%)
Carbohydrates
8g
(3%)
Protein
51g
(102%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
122mg
(41%)
Sodium
289mg
(12%)
Potassium
152mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
3549IU
(71%)
Vitamin C
4mg
(4%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 8g | 3% |
| Protein | 51g | 102% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 122mg | 41% |
| Sodium | 289mg | 12% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 3549IU | 71% |
| Vitamin C | 4mg | 4% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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