Boneless Turkey Breast Roast
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 35 mins
-
Servings
12
-
Calories
209 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Boneless Turkey Breast Roast
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Learn How to Cook a Turkey Breast with this tasty and easy recipe. This Roast Turkey Breast is full of delicious lemon and rosemary flavor.
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Ingredients
For the Turkey:
- 3-4 pounds boneless turkey breast (or turkey roast)
- 2 tablespoons oil (vegetable oil or grapeseed oil work great)
- 2 cups celery
- 2 cups onion
- 2 cups carrots
- 3 tablespoons herb mixture see below
- salt and pepper
Herb Mixture:
- 1 Tablespoon thyme chopped
- 1 Tablespoon rosemary chopped
- 1 Tablespoon sage chopped
- 1 teaspoon garlic chopped
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1 tablespoon grapeseed oil
Lemon Herb Gravy:
- 3 cups turkey broth (use drippings from the turkey and vegetables in the roasting pan first, then supplement with turkey broth to reach the full 3 cups)
- 1 cup roasted onion, carrot, and celery (*from the roasting pan, finely chopped)
- 1 teaspoon rosemary chopped
- 2 garlic cloves chopped
- 2 teaspoons fresh lemon juice
- 2 teaspoons sherry vinegar
- 2 tablespoons cornstarch
- 2 tablespoons water
- salt and pepper (to taste)
Instructions
For the Turkey:
- Preheat oven to 325 degrees F. Heat oil in a large sauté pan to high heat and sear the turkey breast on each side.
- In a roasting pan, add the carrots, celery, and onion to the bottom of the pan; add the turkey on top of the vegetables. The vegetables are a flavorful way of keeping the turkey roast off the bottom of the pan. A roasting rack can also be used.
- Cover pan with foil and roast turkey for 30 minutes per pound of turkey or until the internal temp reaches 165 degrees F.
- 10 minutes before the turkey is done rub the turkey with the herb mixture and roast, uncovered.
- Let rest for 10 minutes before you carve it.
Herb Mixture:
- Chop all the herbs and mix together in a small bowl.
Lemon Herb Gravy:
- In a pot, heat liquid to a simmer. Add the remainder of the ingredients except for the cornstarch slurry. Simmer for 10 minutes on low heat.
- Make the cornstarch slurry by mixing the cornstarch and 2 tablespoons of water together, then whisk into the gravy to thicken. Add salt and pepper to taste.
- Blend the gravy using a blender or immersion blender. Serve hot.
Notes
- *You can leave the cooked vegetables out of the gravy if you prefer and add another cup of turkey broth.
- Resting turkey breast - Remove the breast from the pan and let it rest for 10 minutes before cutting into the meat. This will help seal in all the juices before slicing it.
- Cutting a boneless turkey breast - First place turkey breast on a cutting board. Using a sharp knife, slice against the grain with long slices.
Nutrition Information
Show Details
Calories
209kcal
(10%)
Carbohydrates
7g
(2%)
Protein
32g
(64%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
77mg
(26%)
Sodium
546mg
(23%)
Potassium
585mg
(17%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
4598IU
(92%)
Vitamin C
11mg
(12%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 32g | 64% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 77mg | 26% |
| Sodium | 546mg | 23% |
| Potassium | 585mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4598IU | 92% |
| Vitamin C | 11mg | 12% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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