Roasted Boneless Turkey Breast ⋆

Name: Roasted Boneless Turkey Breast
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 3 pounds boneless turkey breast, netting left on, defrosted if frozen; 4 stalks celery; 1/2 large onion, sliced; 3 sprigs fresh rosemary; 3 sprigs fresh sage; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon poultry seasoning; 1/2 teaspoon paprika; 1 tablespoon butter, softened; 1/2 cup low sodium chicken broth (may need up to 1 cup of broth); 1 12 ounce bag of baby carrots; 2 cups liquid (drippings from pan and additional broth); 1-2 tablespoons cornstarch; 3 tablespoons water

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Roasted Boneless Turkey Breast is one of those simple, comforting meals that feels special without any fuss. It's juicy, tender, and full of rich flavor from butter and herbs. And the best part is the savory gravy made right in the same pan.

Sliced Roasted Boneless turkey breast with carrots and gravy.

If your family is anything like mine, there's always a little competition over who gets the white meat at Thanksgiving. In our house, the white meat lovers slightly outnumber the dark meat fans. I found the perfect solution; just buy a regular sized turkey and also roast a boneless turkey breast in the oven as well, and everyone's happy!

This turkey breast turns out incredibly moist and flavorful, thanks to fresh herbs, butter, and savory seasonings. It's the kind of dish that makes it feel like Thanksgiving anytime.

If you love trying new ways to cook turkey, I've shared a few of our other favorites. My Dutch Oven Herb Roasted Turkey Breast has a buttery herb rub that keeps the meat tender and juicy, while the Grilled Herb Turkey Breast brings a touch of smoky flavor that's perfect for outdoor cooking.

Ingredients

Turkey breast, carrots, celery, spices, broth, butter, onions, rosemary, sage.

Ingredient Notes & Substitutions

Boneless Turkey Breast: Use a 3-pound breast with the netting left on to help it keep its shape and stay juicy. Defrost completely before seasoning.
Vegetables: Add celery and onion to the bottom of the pan. They flavor the turkey and your gravy. You can also include carrots, potatoes, or parsnips. Sweet potatoes, butternut squash, or leeks would be delicious as well. Cut them all in similar sizes so they cook at the same time.
Seasonings: Dried spices are fine for this recipe. But if you can, get some fresh rosemary and sage for extra flavor. Some grocery stores sell a 'poultry herb blend' in the fresh herb section.
Chicken Broth: Some grocery stores carry turkey broth which would be great in this recipe.

Flavor Variations

If you would like to try something different, here are some options:

Cajun Herb Rub: Add 1-2 teaspoons Cajun or Creole seasoning for a mildly spicy flavor.
Maple or Honey Glaze: Brush the turkey with 1 tablespoon melted butter mixed with 2tablespoons of maple syrup or honey during the last 15 minutes of roasting.
Mediterranean Twist: Replace rosemary and sage with oregano and thyme, add 2 tablespoons olive oil to the butter rub, and a pinch of lemon pepper or smoked paprika. Or use an Italian seasoning spice blend.

How to Roast Boneless Turkey Breast

Celery, onions, rosemary and sage in dutch oven.

Step 1: Preheat oven to 425°F. Place veggies and fresh herbs in bottom of pan.

Seasoned boneless turkey breast, vegetables and herbs in pan.

Step 2: Mix spices. Rub butter all over turkey and pan on the spices. Pour broth over.

Roasted turkey breast, carrots, celery and seasonings in dutch oven.

Step 3: Roast turkey 30 minutes. Lower to 350°F. Add carrots or other vegetables. Continue roasting for another 45 minutes or until thermometer reads 160°F.

Turkey gravy in dutch oven with wooden spoon.

Step 4: Remove turkey, vegetables and herbs. Stir together the gravy ingredients. Bring to a low boil and simmer for 2-3 minutes until thickened.

Sliced boneless turkey breast on cutting board.

Step 5: Make sure to let the turkey rest for at least 10 minutes before slicing to keep the juices in the turkey.

Recipe Testing Tips

Make sure the turkey breast is completely defrosted before seasoning. If there are any icy spots, they can prevent even cooking and may affect the flavor.
Pat the turkey very dry with paper towels before adding butter or seasoning. You want the turkey to be roasted and browned rather than steamed.
If the top of the turkey is browning too quickly, tent it loosely with foil during cooking instead of lowering the temperature. This prevents overcooking while keeping the top golden.
Roast the turkey on the middle oven rack so heat circulates evenly around the pan. The lower rack often causes the bottom to brown too fast.
For richer flavor, brush the turkey with a little melted butter halfway through roasting for a golden, crisp surface.
Don't skip resting the turkey breast at least 10 minutes. If you slice right away, the juices will run out instead of staying in the meat.

Serving Suggestions

Serve this Roasted Boneless Turkey Breast with classic sides like:
Mashed Carrots and Turnips
Garlic Parmesan Green Beans
Sour Cream and Chives Mashed Potatoes
And a twist on a family favorite of ours, Creamy Carrot Casserole.
Great Ways to use up leftovers:
Make open-faced turkey sandwiches with gravy. Anyone remember Ross from 'Friends' and his obsession with the "moist maker" sandwich?
Add diced turkey to a pot pie or casseroles.
Add to a stir-fry or fried rice.
Use in quesadillas or wraps with cheese and onions.
Stir into soups or stews.
Mix with mayo, Dijon, and celery for turkey salad on toast or lettuce wraps.

Frequently Asked Questions

Can I remove the netting before cooking?

It's best to leave it on during roasting so the turkey holds its shape. Remove it carefully after resting, and cut away the string before slicing to prevent indentations on the meat.

Can I roast the turkey breast a day ahead and reheat it before serving?

Yes. Roast the turkey completely, let it cool, and refrigerate it whole or sliced. Reheat in a baking dish covered with foil and a ¼ cup of broth poured over the turkey. Heat at 325°F for 20-25 minutes, just until warmed through.

How can I make gravy without pan drippings?

If you don't have enough drippings, use 2 cups of turkey or chicken broth or stock and season it with butter, salt, pepper, garlic powder, and a touch of poultry seasoning. Thicken it with a cornstarch slurry (1-2 tablespoons cornstarch mixed with 3 tablespoons water) and simmer for about 3 minutes until smooth. Make it in the same pan and scrape the bottom as you are stirring to mix in the browned bit on the bottom.

Storage/Reheating/Leftovers

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or water.
Freeze: Place cooled slices in freezer-safe bags or containers for up to 3 months. Individual slices will help speed up defrosting when you're ready to use the turkey.
Defrost: Thaw overnight in the refrigerator and reheat slowly in a pan with a little broth or gravy to restore moisture.
Great Ways to use up leftovers:
Make open-faced turkey sandwiches with gravy. Anyone remember Ross from 'Friends' and his obsession with the "moist maker" sandwich?
Add diced turkey to a pot pie or casseroles.
Add to a stir-fry or fried rice.
Use in quesadillas or wraps with cheese and onions.
Stir into soups or stews.
Mix with mayo, Dijon, and celery for turkey salad on toast or lettuce wraps.

Sliced boneless turkey breast with carrots and herbs on platter.

If you tried this recipe and enjoyed it, I'd love it you left a rating and a comment. This tells me what you like and want to see more of. Thank you!

Here are some other Dutch Oven Roasts to try: