Description
This Boneless Turkey Breast Roast recipe delivers a flavorful and juicy turkey roast seasoned with fresh garlic and rosemary, roasted to perfection and optionally served with a rich pan gravy. Perfect for holiday gatherings or anytime you want a tender, herb-infused poultry centerpiece.
Ingredients
Scale
Boneless Turkey Roast:
- 3 pounds fresh boneless turkey roast, in casing
- 3 large garlic cloves, cut into matchsticks
- 3 large rosemary sprigs, leaves removed and minced
- 2 tablespoons extra virgin olive oil
- 1 1/4 teaspoons salt
- Ground black pepper, to taste
Easy Pan Gravy (Optional):
- 2 cups low sodium chicken stock, or water
- 1/4 cup white wine
- 1 tablespoon butter
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- Ground black pepper, to taste
Instructions
- Prepare the Turkey: Preheat your oven to 350°F. Place the turkey roast in a medium roasting pan or Dutch oven. Using a paring knife, make 10-15 small slits evenly around the roast. Insert the garlic matchsticks into these slits.
- Season the Roast: Rub the turkey roast all over with olive oil. Sprinkle salt and pepper evenly on all sides. Take small handfuls of minced rosemary and pat them onto the roast to create an even herb coating.
- Roast the Turkey: Bake the turkey roast uncovered for about 90 minutes. Check the internal temperature with a meat thermometer; it should reach 160°F.
- Rest the Roast: Remove the roast from the oven and cover it. Let it rest for 10 minutes; the internal temperature will rise to 170°F and juices will redistribute.
- Slice and Serve: Carefully remove the casing using a sharp knife or scissors. Slice the roast and serve warm alongside mashed potatoes and gravy, or cool to use for appetizers or sandwiches.
- Make the Pan Gravy: Place the roasting pan with the turkey drippings on medium heat. Scrape any rosemary and browned bits left from the casing into the pan for flavor. Discard the casing.
- Add Liquids and Simmer: Pour in chicken stock and bring to a boil, cooking for 5 minutes while whisking to deglaze the pan. Add white wine, butter, salt, and pepper. Bring back to a boil, then reduce heat to low-medium and cook for another 5 minutes.
- Thicken the Gravy: In a small bowl, mix some hot gravy with cornstarch until smooth. Stir this mixture back into the pan and whisk continuously until the gravy boils again.
- Final Cooking: Continue cooking the gravy for 2–3 minutes until it slightly thickens. Serve alongside your turkey roast.
Notes
- Storage: Refrigerate whole or sliced turkey roast in an airtight container for up to one week. Both cold and warm servings pair beautifully with gravy.
- Freezing: Freeze leftover turkey sliced or cut into bite-sized pieces in an airtight container for up to 3 months. Thaw safely in the refrigerator.
- Make Ahead: Prepare the turkey with the garlic and herbs and refrigerate covered for up to 24 hours prior to roasting. Allow to come to room temperature before baking for even cooking.
Nutrition
- Serving Size: 1/10 of roast with optional gravy
- Calories: 280
- Sugar: 1g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 42g
- Cholesterol: 110mg
