Easy Boneless Turkey Breast

White square baking dish with cooked turkey breast.

5 from 2 votes

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!

Prep Time10

Cook Time1 30

Room Temperature Rest30

Total Time2 10

Course: Dinner Recipes

Cuisine: American

Servings:

Calories: 269kcal

Author: Samantha Erb

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