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–+ servings
White square baking dish with cooked turkey breast.

Easy Boneless Turkey Breast

Samantha Erb
My boneless turkey breast is made with a simple seasoning blend and turns out so tender and flavorful. It’s the perfect recipe for meal prep, sandwiches, and of course, Thanksgiving!
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Room Temperature Rest 30 minutes
Total Time 2 hours 10 minutes
Course Dinner Recipes
Cuisine American
Servings 6
Calories 269 kcal

Ingredients

  • 1 boneless turkey breast about 3 pounds, thawed
  • 1/2 cup unsalted butter 1 stick, softened
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt adjust to taste
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • Remove the turkey breast from the refrigerator and let it rest at room temperature for 30 minutes.
  • Heat the oven to 425 degrees F while the turkey comes to room temperature.
  • In a small bowl, combine softened butter, rosemary, thyme, sage, garlic powder, smoked paprika, salt, and pepper. Mix it until it’s completely smooth and well combined.
  • Pat the turkey breast completely dry with paper towels. Spread the herb butter evenly over the entire turkey breast, coating the top and sides.
  • Place the turkey in a casserole dish or roasting pan. Roast it for exactly 15 minutes to develop color and seal in juices.
  • Reduce the oven temperature to 350 degrees F and continue roasting it for 1 hour to 1 hour 15 minutes, or until the thickest part of the breast reaches an internal temperature of 165 degrees F on a meat thermometer.
  • Remove the turkey from the oven and immediately tent it loosely with aluminum foil. Let it rest for 15 minutes before carving. Remove the foil and slice it against the grain to serve.

Notes

  • Let the turkey rest at room temperature before cooking! Cold turkey tends to cook unevenly.
  • Use a digital meat thermometer to make sure the turkey reaches 165 degrees F at its thickest point.
  • Don’t skip the resting period after cooking. Letting the turkey sit for a few minutes, then slicing against the grain, helps the juices redistribute.
  • If the turkey has netting, leave it on while roasting. It’s oven-safe and keeps the turkey breast shaped, juicy, and evenly cooked.
  • Broiling at the end for 1 to 2 minutes will help the skin turn beautifully golden and crispy.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat leftovers in the oven covered in foil at 425 degrees F with a splash of broth so it doesn't dry out.

Nutrition

Calories: 269kcalCarbohydrates: 0.4gProtein: 28gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 111mgSodium: 464mgPotassium: 328mgFiber: 0.1gSugar: 0.1gVitamin A: 585IUVitamin C: 0.1mgCalcium: 26mgIron: 1mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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