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Boneless Turkey Breast

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.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Brining time
1 d
Total Time
1 d 1 hr 45 mins
Servings: 6
Calories: 313 kcal
Course: Main Course
Cuisine: Australian

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

Instructions

    Cup of Yum
  1. 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
  2. When you are ready to cook
  3. 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
  4. Preheat oven to 300ºF/150ºC
  5. 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.)
  6. 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
  7. 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
  8. Cover the turkey with foil and roast in the middle of the oven for 60 minutes.
  9. Remove the foil and roast for 30-40 minutes or until a meat thermometer reads 150ºF/65ºC. (see note 3)
  10. Remove the turkey from the oven, re-cover it with foil, and let it rest for 15 minutes.
  11. Use kitchen scissors to remove the mesh or kitchen string.
  12. 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

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

% 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.