A 3-pound boneless turkey breast takes about 75 to 95 minutes to roast at 350°F (177°C), though the thermometer—not the clock—determines when it is done. This American-style roast is seasoned with butter, garlic, and herbs, then rested before slicing for a simple main dish that works for a holiday meal or an everyday dinner.
Ingredients
- 1 boneless turkey breast, about 3 lb (1.36 kg), fully thawed
- 1½ tsp kosher salt (about 9 g; use 1 tsp/6 g if using fine table salt)
- ½ tsp freshly ground black pepper (about 1 g)
- 2 tbsp unsalted butter, softened (28 g)
- 1 tbsp olive oil (15 ml)
- 2 garlic cloves, finely grated or minced (about 6 g)
- 1 tsp dried thyme (about 1 g), or 1 tbsp fresh thyme leaves (about 3 g)
- 1 tsp finely chopped fresh rosemary (about 1 g), or ½ tsp dried rosemary (about 0.5 g)
- ½ tsp paprika (about 1 g), sweet or smoked
- 1 medium yellow onion, cut into thick wedges (about 150 g)
- ½ cup low-sodium chicken or turkey broth (120 ml)
Instructions
- Thaw and prepare the turkey. If the breast is frozen, thaw it in the refrigerator before starting; a 3-pound roast can take about a day or more, depending on its shape and packaging. Remove the outer plastic and any absorbent pad, and take out a gravy packet if included. Do not rinse raw poultry. Pat the surface dry with paper towels so the seasoning sticks and the outside roasts rather than steams. If the roast is held together by a cooking-safe net, leave the net in place for roasting unless its package specifically says to remove it. Discard packaging and wash your hands and work surface after handling raw turkey.
- Heat the oven and make the seasoning. Set a rack in the center of the oven and preheat to 350°F (177°C). Allow about 15 minutes for the oven to heat; while it warms, stir together the softened butter, olive oil, garlic, thyme, rosemary, paprika, salt, and pepper. If your butter is cold, soften it briefly until spreadable, not melted. The aromatic mixture should form a paste that can be spread over the roast.
- Set up the roasting pan. Arrange the onion wedges in a small roasting pan or oven-safe dish and pour in the broth. Set a roasting rack over the onions if you have one; otherwise, place the turkey directly on the onions. The onion bed lifts the meat slightly and adds flavor to the pan juices. Keep the broth below the top of the onions rather than pouring it over the turkey. Rub the herb butter evenly over all exposed sides of the breast. Place it seam-side down if it is rolled.
- Roast until nearly done. Put the pan in the hot oven and roast for approximately 75 to 95 minutes. Begin checking at about 65 minutes because thickness, starting temperature, oven accuracy, and whether the breast is tightly rolled can all affect the timing. If the top is browning faster than the center cooks, tent it loosely with foil; do not wrap the roast tightly, which can trap steam. Avoid opening the oven repeatedly, since that slows cooking.
- Check the temperature in the right place. Insert an instant-read food thermometer into the thickest part of the breast, approaching from the side if that makes it easier to reach the center. Avoid touching the pan or any netting with the probe. USDA FSIS states that the safe minimum internal temperature for poultry is 165°F (74°C); cook the turkey breast to that temperature and check more than one thick area if the roast is uneven. If it has not reached 165°F (74°C), return it to the oven and check again after 5 to 10 minutes. Do not rely on color or the package’s suggested time alone.
- Rest before slicing. Transfer the cooked breast to a cutting board and rest it for 15 minutes, loosely covered with foil. This pause lets the juices settle and makes the roast easier to slice neatly. If it is wrapped in cooking-safe netting, remove the netting carefully after the rest, then cut it away in sections. Save the onion and pan juices for serving, or strain the liquid into a small saucepan and serve it as a light jus.
- Slice and serve. Cut across the grain into slices about ¼ inch (6 mm) thick, using a sharp carving or chef’s knife. If the breast is rolled, turn it as needed to keep the slices even. Spoon a little warm pan juice over the meat just before serving. The recipe takes about 1 hour 25 minutes of cooking at the estimated midpoint, plus 15 minutes of preparation, about 15 minutes for the oven to preheat, and the 15-minute rest.
Tips
- Start with a fully thawed roast. A frozen center makes timing unpredictable and can leave the outside overcooked before the middle reaches a safe temperature. Thaw in the refrigerator on a tray to catch drips; once thawed, keep the turkey chilled until you are ready to season it.
- Adjust salt for the product. Some packaged turkey breasts are injected or pre-brined and may already contain plenty of salt. Check the label; if it says seasoned, enhanced, or contains a salt solution, reduce the added salt to ½ teaspoon or omit it. Salt levels in kosher brands also vary, so the weight measurement is the more consistent guide.
- Use a thermometer rather than adding time by guesswork. A compact or unusually thick roast may finish outside the estimated window. Check the thickest area, and let the internal temperature guide the remaining cook time. If you do not own an instant-read thermometer, an oven-safe probe thermometer makes it easier to monitor the center without repeatedly opening the door.
- Do not skip the rest or carve too early. Slicing immediately can let more juices run onto the board, while a 15-minute rest gives you cleaner slices. Keep the foil loose so trapped steam does not soften the surface. If the roast has no skin, as many boneless breasts do not, the butter-herb coating adds flavor but will not create crisp turkey skin.
Serving Suggestions
Serve the sliced turkey with mashed potatoes, roasted carrots, green beans, or a crisp salad. For a classic holiday-style plate, add stuffing, cranberry sauce, and a warm pan jus; for a lighter weeknight meal, pair it with rice or roasted squash and a simple vegetable. The 3-pound roast yields roughly six dinner portions, with the exact number depending on slice thickness and side dishes. Put the turkey on a warmed platter and spoon the onion-rich juices over it at the table, rather than leaving sliced meat uncovered while everyone serves themselves.
Variations
Lemon-herb: Add 1 teaspoon finely grated lemon zest (about 2 g) to the butter mixture and replace the rosemary with extra thyme. The lemon adds a bright aroma without making the roast sour. Smoky paprika: Use smoked paprika and add ½ teaspoon ground cumin (about 1 g) for a warmer, savory flavor. Maple-mustard: Mix 1 tablespoon Dijon mustard (15 g) and 1 teaspoon maple syrup (5 ml) into the butter paste; expect a slightly tangier, gently sweet coating that may brown sooner, so loosely cover the top if needed. Dairy-free: Replace the butter with another tablespoon of olive oil or a plant-based butter suitable for cooking. The coating will be less creamy but still helps distribute the herbs. These are flexible seasoning options, not changes to the thermometer target or roasting method.
Storage and Reheating
Refrigerate leftover turkey within 2 hours of cooking. Remove the netting, slice or divide the meat into shallow, covered containers, and refrigerate for 3 to 4 days. Store the pan juices separately if possible so the turkey can be moistened when reheated. For longer storage, freeze portions in airtight freezer-safe packaging; for best texture, use them within 2 to 3 months and thaw overnight in the refrigerator. Do not leave cooked turkey at room temperature for more than 2 hours, or more than 1 hour if the room is above 90°F (32°C).
To reheat, place slices in a covered oven-safe dish with a spoonful or two of broth or reserved pan juice. Warm at 325°F (163°C) until the turkey reaches 165°F (74°C), checking with a food thermometer; the time varies with portion size, so temperature is the reliable measure. For a single serving, microwave turkey in a covered dish with a little broth, turning or rearranging the slices halfway through so they heat evenly. Reheat only the amount you plan to eat, since repeated warming can dry the meat.
Frequently Asked Questions
How long does a 3-pound boneless turkey breast take at 350°F?
Plan on about 75 to 95 minutes at 350°F (177°C), with the exact time depending on the roast’s thickness, shape, and starting temperature. Begin checking around 65 minutes, then use a food thermometer to confirm that the thickest part has reached 165°F (74°C). A time estimate is useful for planning, but it cannot confirm doneness on its own.
Should I cook a boneless turkey breast covered or uncovered?
Roast it uncovered so the surface can brown. If the top becomes dark before the center reaches 165°F (74°C), tent it loosely with foil for the rest of the cooking time. A tight foil cover holds in steam and can soften the surface, so leave room around the meat.
Do I leave the netting on a boneless turkey breast?
Usually, cooking-safe netting is left on during roasting because it holds a rolled breast together and helps it cook evenly. Remove all plastic packaging first, and check the package directions if you are unsure whether the net is oven-safe. After cooking and resting, cut the netting away before slicing.
Can I cook the turkey breast from frozen?
For this recipe, thaw the breast completely in the refrigerator before roasting. A frozen or partly frozen center makes the cooking time difficult to predict, and seasoning may not adhere evenly. If you use a different method specifically designed for cooking poultry from frozen, follow its directions and still verify 165°F (74°C) in the thickest part.
Why is my boneless turkey breast dry?
Dryness most often comes from cooking past the safe temperature, using a very lean roast without checking it early, or slicing before it rests. Use a thermometer, start checking before the estimated finish, and remove the roast once the thickest part reaches 165°F (74°C). Rest it for 15 minutes and slice across the grain; a little warm broth or pan juice can help moisten the serving slices.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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