This baked boneless turkey breast is juicy, tender, and full of flavor, thanks to a fresh herb butter with parsley, thyme, rosemary, and sage tucked right under the skin. It roasts in about an hour and a half, so it's perfect for a smaller Thanksgiving, Friendsgiving, or a Sunday dinner when you want turkey without cooking a whole bird.
I start with a store-bought boneless turkey breast roast, take off the netting, and rub the herb butter right onto the meat before tying it back up. It's the same idea as my herb-roasted split turkey breast, just in an easier package to carve. Every slice comes out as a neat round, and with no bones to work around, carving takes just a couple of minutes!
Jump to:
- Quick Look
- Why this Recipe Works
- What Is a Boneless Turkey Breast Roast?
- Ingredient Notes
- Substitutions & Variations
- How to Make Baked Boneless Turkey Breast
- Scott's Tips
- What to Serve with Baked Boneless Turkey Breast
- Make-Ahead Tips
- Storage and Reheating Instructions
- Frequently Asked Questions
- More Turkey Recipes
- 📖 Recipe
- You May Also Like
Quick Look
- Time: About 2 hours 10 minutes, including a 20-minute rest
- Key ingredients: A 3 lb boneless turkey breast roast, butter, fresh parsley, thyme, rosemary, and sage, and poultry seasoning
- Flavor: Savory and herby, with buttery, golden-brown skin
- Method: Herb butter under the skin, tied, then roasted at 375°F on a rack over broth
- Serve with: Stuffing, green beans, mashed potatoes, and plenty of gravy
- Storage: Leftovers keep in the fridge for up to 3 days
The herb butter is what makes this recipe. Most boneless turkey breast recipes just rub oil and dried herbs on the outside, but putting butter directly on the meat seasons it from the inside and keeps it moist the whole time it roasts. Tying the roast back up keeps it in an even log, so it cooks evenly from end to end.
If you try this boneless turkey breast, I'd love to hear how it went! Leave a star rating and a comment below and let me know what you served with it.
Why this Recipe Works
- Butter under the skin, not just on top. The herb butter goes right onto the meat, under the skin and on the underside of the roast. As it melts, it bastes the turkey from the inside.
- Retying the roast. Three ties pull the breast back into an even log. An even shape cooks evenly, so the ends don't dry out while the middle catches up, and it slices into neat rounds.
- One steady oven temperature. Roasting at 375°F the whole time browns the skin without rushing the inside. A loose foil tent near the end keeps the top from getting too dark.
- Broth and herbs in the pan. A little broth under the rack keeps the butter drippings from burning on the hot pan, and the leftover herb stems scent the turkey as it roasts.
What Is a Boneless Turkey Breast Roast?
A boneless turkey breast roast is turkey breast meat with the bones removed, rolled into a log, and held together with netting. I used a 3 lb Butterball boneless turkey breast roast. Look for "turkey breast roast" on the label. A "turkey roast" can be a mix of white and dark meat.
Most of these roasts are already brined. Mine said it contained up to 20% of a solution of water, salt, and a few other ingredients for tenderness and juiciness. That's why this recipe uses only a light sprinkle of salt and no brining. The skin also only covers part of the roast, which is normal, so don't worry if yours has a bare side.
The roast usually comes with a gravy packet. I skip it and serve this with my make-ahead turkey gravy. It's ready before the turkey goes in the oven, and a boneless breast doesn't leave behind much in the way of drippings anyway.
Ingredient Notes
- Boneless turkey breast roast: I used a 3 lb Butterball boneless turkey breast roast. Thaw it in the fridge. Mine took 2 days. You can toss the gravy packet that comes with it.
- Butter: Unsalted butter lets you control the salt, which matters here since the turkey is already brined. Soften it so it mixes easily with the herbs.
- Fresh herbs: Parsley, thyme, rosemary, and sage give the butter that classic Thanksgiving flavor. Chop them finely so the butter spreads smoothly under the skin. Save the stems for the pan.
- Poultry seasoning: It goes on the outside with a little salt for an extra layer of flavor. I use Spice Islands.
- Kosher salt: I use Morton Kosher Salt. Just a light sprinkle over the skin is plenty.
- Chicken broth: Swanson Unsalted chicken broth goes in the bottom of the pan to keep the drippings from scorching.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Substitutions & Variations
- Dried herbs: If you can't find fresh, use about a third as much dried herb. You'll lose the herb stems for the pan, but the butter still works.
- Garlic: Stir 2 minced garlic cloves into the herb butter if you like a garlicky turkey.
- Salted butter: If salted butter is all you have, skip the salt sprinkled on the skin.
- Lemon: Add a teaspoon of lemon zest to the herb butter for a brighter flavor.
How to Make Baked Boneless Turkey Breast
- Make the herb butter. Mash the softened butter with the chopped herbs and pepper until the herbs are spread evenly through it. Set the herb stems aside for the pan.
- Remove the netting. Snip the netting with kitchen shears (I use my OXO shears) and peel it off slowly. The skin likes to stick to the netting, so go gently to keep it from tearing. Pat the roast dry with paper towels.
- Butter under the skin. Slide your fingers under the skin to loosen it, but keep it attached at the edges. Spread about a quarter of the herb butter right on the meat underneath, then spread about half of what's left on the underside of the roast. Then stretch the skin back over the top to smooth it out.
- Tie it up. Tie the roast with butcher's twine in three places: once in the middle and once toward each end. Snug ties pull it back into an even log, but don't tie them so tight that the meat bulges out.
- Season the outside. Spread the rest of the herb butter over the outside, then sprinkle on the poultry seasoning and salt.
- Set up the pan. Set a wire rack in a rimmed baking sheet. Scatter the herb stems and any leftover herbs under the rack, pour in the broth, and set the turkey on the rack skin side up.
- Roast. Start checking the color after 45 minutes. The herbs on top get pretty dark before the skin does, so look at the skin itself. Once it's a dark golden brown, tent the roast loosely with foil so it doesn't get too dark. Check the pan when you tent it. If the broth has cooked off, add more so the drippings don't burn. The turkey is done when a thermometer in the thickest part reads 160°F.
- Rest and slice. Move the turkey to a cutting board, tent it with foil, and let it rest 20 minutes. It keeps cooking as it rests and should reach a safe 165°F. Snip off the twine and slice it into thin slices.
Scott's Tips
- Testing note: I tested this with a 3 lb Butterball boneless turkey breast roast. I roasted it at 375°F the whole time and pulled it at 160°F after about 1½ hours. The meat came out moist, tender, and full of flavor, but just a touch salty because the roast is already brined. If you're sensitive to salt, skip the sprinkle on the skin.
- Use a butter knife on the outside. Even after the roast sat out for almost an hour, the butter firmed up as soon as it hit the cold turkey. Spreading it with a butter knife was much easier than using my fingers.
- Temp the center of the thickest end. A boneless roast cooks pretty evenly, but the thickest end is the last to finish. Push the probe into the middle of the log, not just under the surface.
- Expect golden skin, not crackly skin. The skin browns beautifully and has great flavor. It softens a little as it rests, and that rest is worth it for juicy meat.
- Slice with a sharp knife. A sharp carving knife cuts clean slices that hold their shape. A dull knife tears the meat and pulls the skin off.
What to Serve with Baked Boneless Turkey Breast
I served this with stuffing, steamed green beans, and a big pour of my make-ahead turkey gravy. It's all the best parts of Thanksgiving dinner on a smaller scale. Here are a few more sides that go great with it:
- Traditional bread stuffing
- Garlic butter green beans
- Instant Pot garlic mashed potatoes
- Sweet potato soufflé
Make-Ahead Tips
- Herb butter: Mix it up to 3 days ahead and keep it covered in the fridge. Let it soften at room temperature before you use it.
- Gravy: Make the gravy a few days early, then reheat it while the turkey rests.
Storage and Reheating Instructions
Store leftover turkey in an airtight container in the fridge for up to 3 days. I take the skin off first, since it gets soft in the fridge.
To reheat, warm the slices in the microwave. Add a spoonful of gravy or broth and cover the dish so the turkey doesn't dry out. Leftovers are great in my turkey noodle casserole or Instant Pot turkey pot pie, too.
Freezing
Freeze sliced turkey in a freezer bag or airtight container for up to 3 months. Press out as much air as you can, and add a little broth or gravy to keep it moist. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
A 3 lb roast serves about 6 people. With no bones, nearly every bit of it ends up on the plate. If you're feeding 10 or 12, roast two of them side by side.
The size of the roast changes the timing, so go by temperature, not the clock. Start checking a smaller roast early, and give a bigger roast extra time. It's done when the thickest part reaches 160°F.
Yes. Butterball's directions have you leave the netting on and remove it after the turkey rests. You won't be able to get the herb butter under the skin, though, so I think it's worth the extra few minutes to take it off.
More Turkey Recipes
📖 Recipe
Baked Boneless Turkey Breast
Ingredients
For the herb butter
- 5 tablespoons unsalted butter, softened
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh sage, minced
- 2 teaspoons fresh thyme, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
- ½ teaspoon black pepper
For the turkey
- 1 3 lb boneless turkey breast roast, thawed
- 1 teaspoon poultry seasoning
- ½ teaspoon Morton kosher salt
- Herb stems and any remaining herbs from the herb butter
- ½ to 1 cup Swanson Unsalted chicken broth, divided
Instructions
- Preheat the oven to 375°F. Set a wire rack in a rimmed baking sheet.
- In a small bowl, mash the softened butter with the parsley, sage, thyme, rosemary, and pepper. Save the herb stems.
- Snip the netting off the turkey with kitchen shears and peel it away slowly so the skin doesn't tear. Discard the gravy packet, if there is one. Pat the turkey dry with paper towels.
- Gently loosen the skin with your fingers, keeping it attached at the edges. Spread about a quarter of the herb butter on the meat under the skin, then about half of the remaining butter on the underside of the roast. Stretch the skin back over the top to smooth it.
- Tie the roast with butcher's twine in three places: in the middle and toward each end.
- Spread the remaining herb butter over the outside with a butter knife. Sprinkle with the poultry seasoning and salt.
- Scatter the herb stems on the baking sheet under the rack and pour in ½ cup broth. Place the turkey on the rack skin side up.
- Roast for about 1½ hours, until a thermometer in the thickest part reads 160°F. Start checking after 45 minutes. When the skin (not just the herbs) is dark golden brown, tent it loosely with foil. Add another ½ cup broth if the pan is dry.
- Move the turkey to a cutting board, tent with foil, and rest for 20 minutes. It should reach 165°F as it rests.
- Snip off the twine and slice into thin slices with a sharp knife.
Notes
- Salt: Most boneless turkey breast roasts are already brined. If you're sensitive to salt, skip the salt on the skin.
- Doneness: Pull the turkey at 160°F. The temperature will rise during the rest and should reach a safe 165°F.
- Netting: If you leave the netting on, spread all the butter over the outside and remove the netting after resting.
- Gravy: A boneless roast leaves very few drippings, so serve it with make-ahead turkey gravy.
- Storage: Refrigerate leftovers without the skin in an airtight container for up to 3 days. Reheat in the microwave, covered, with a spoonful of gravy or broth.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Leave a Reply