Roasted Boneless Turkey Breast Recipe
Simple oven roasted boneless turkey breast is easy, tender, juicy and full of flavor. The best turkey breast recipe perfect for holiday dinner ideas, turkey dinner or an easy weeknight meal.
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Servings: 4 servings
Equipment
- 1 medium size oven-safe casserole dish or rimmed baking sheet
- 1 instant-read meat thermometer
- aluminum foil for tenting
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 2 pound (907 grams) boneless skinless turkey breast
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 325°F. Pat turkey breast dry with paper towels.
- In a small bow, mix olive oil, garlic, rosemary, thyme, sea salt and black pepper. Spread mixture on top of turkey breast and around all sides. Place the turkey breast in baking dish. No need for a roasting rack.2 tablespoons extra virgin olive oil, 2 cloves garlic, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper, 2 pound boneless skinless turkey breast
- Roast uncovered for about 1 hour (depending on size of turkey breast), check for doneness with an instant-read thermometer periodically after 45 minutes roasting time. The boneless turkey breast will bake on average about 25 minutes per pound (454 grams).
- When the internal temperature reaches 160°F remove from oven and let rest. Tent loosely with a sheet of aluminum foil for 10-15 minutes. It's ready when the internal temperature rises to 165°F. This will allow the turkey juices time to reabsorb into the meat, keeping it tender and juicy.
- Remove foil, slice and place turkey breast on serving platter. Garnish with extra fresh herbs.
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Notes
Garlic herb butter: make a simple sauce of melted ghee or vegan butter, dijon mustard, lemon zest, and pan juices for a simple gravy.
Storage: keep leftovers in an airtight container in the fridge for up to 4 days; freeze for up to 3 months.
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