Baked Boneless Turkey Breast
A juicy boneless turkey breast roast rubbed with fresh herb butter under the skin, tied, and roasted at 375°F. It's an easy main dish for a smaller Thanksgiving or any Sunday dinner.
Servings: 6
Calories: 380kcal
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
Calories: 380kcal | Carbohydrates: 1g | Protein: 45g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 200mg