Roasted Boneless Turkey Breast with Herb Butter

This roasted boneless turkey breast is coated with garlic, lemon, and fresh herbs, then cooked in the oven until tender and easy to slice. It makes a practical centerpiece for a small holiday meal or a weeknight dinner, and a thermometer takes the guesswork out of knowing when it is done.

Ingredients

1 boneless turkey breast roast, about 2½ lb (1.1 kg), fully thawed
4 tbsp unsalted butter, softened (57 g)
1 tbsp olive oil (15 ml)
1½ tsp kosher salt (about 8 g; use less if using fine table salt)
1 tsp freshly ground black pepper (about 2 g)
3 garlic cloves, finely grated or minced (about 9 g)
1 tbsp fresh thyme leaves, finely chopped (about 3 g)
1 tsp finely chopped fresh rosemary (about 1 g)
1 tsp finely grated lemon zest (about 2 g)
1 medium yellow onion, cut into thick rounds (about 150 g)
1 cup low-sodium chicken broth (240 ml)

Instructions

Prepare the turkey and oven. If the roast is frozen, thaw it in the refrigerator before starting; a partly frozen center will cook unevenly. Heat the oven to 350°F (175°C). Take the turkey out of its packaging and pat it dry with paper towels. Do not rinse raw poultry. If the roast has oven-safe netting, follow the package directions about whether to leave it on; otherwise, tie the roast at 1½-inch (4 cm) intervals with kitchen twine so it holds a compact shape.
Mix the herb butter. In a small bowl, stir together the softened butter, olive oil, salt, pepper, garlic, thyme, rosemary, and lemon zest until evenly combined. Slide your fingers gently beneath any loose flap of skin, if the roast has one, and spread a little butter underneath. Rub the rest over the outside. If the roast is skinless, coat the whole surface directly. Let it stand while the oven finishes heating, but do not leave raw turkey at room temperature for more than two hours.
Set up the pan. Arrange the onion rounds in the middle of a small roasting pan or oven-safe baking dish. Pour the broth around, not over, the onion. Set a rack over the onions if you have one; otherwise, place the turkey directly on the onion bed. The onion lifts the roast slightly and adds flavor to the pan liquid, while the broth helps keep the drippings from scorching.
Roast until safely cooked. Put the pan on the center oven rack and roast for about 60 minutes. Start checking earlier if the roast is especially narrow or weighs less than 2½ lb; a larger or thicker roast may take longer. Insert an instant-read thermometer into the thickest part without touching the pan. USDA FSIS says poultry must reach a safe minimum internal temperature of 165°F (74°C); continue roasting and recheck every 5 to 10 minutes if it has not reached that temperature. Do not judge doneness by color alone. If the top is browning too quickly, loosely cover it with foil.
Rest before slicing. Transfer the turkey to a cutting board and loosely tent it with foil. Rest for 15 minutes so the juices settle and the roast is easier to carve. Remove twine or netting according to its package instructions. Slice across the grain into roughly ¼-inch (6 mm) slices. Spoon a little of the pan liquid over the meat, avoiding the onions if you prefer a smoother presentation.
Serve the pan juices. Skim excess fat from the liquid if desired, then taste it before serving; broth and turkey drippings can vary in saltiness. For a simple table sauce, pour the warm liquid into a small jug. Discard the onion bed after serving, or use the softened pieces as a savory side if you like.

Tips

Choose a roast with a fairly even shape. Boneless turkey breast may be sold as one intact piece or as pieces rolled and tied into a roast. A compact, even shape cooks more consistently than a long thin one. Check the package weight and any cooking directions, especially if the product is pre-seasoned or injected with broth; reduce the added salt if it is already seasoned.
Use an instant-read thermometer. Insert it into the center of the thickest section, and check more than one spot if the roast is irregular. Avoid touching the baking dish, which can give a misleading reading. Oven temperatures and roast shapes differ, so use the stated time as a guide and the 165°F (74°C) reading as the doneness test.
Keep the butter soft, not melted. Softened butter clings to the turkey and distributes the herbs. If it has melted, let it cool until spreadable; otherwise, much of the seasoning can run into the pan. Fresh thyme and rosemary give a bright, aromatic flavor, but dried herbs work when needed: use 1 tsp dried thyme and ¼ tsp dried rosemary instead.
Adjust salt for the product and your salt type. The listed amount is for kosher salt and an unseasoned roast. Fine table salt packs more tightly, so use about 1 tsp rather than 1½ tsp. If the turkey label lists added salt or a brine, start with half the amount and season the sliced meat at the table if necessary.

Serving Suggestions

Serve the sliced turkey warm with mashed potatoes, roasted potatoes, or buttered noodles to catch the garlicky pan juices. Green beans, roasted carrots, Brussels sprouts, or a crisp green salad add a fresh contrast. For a holiday-style plate, include cranberry sauce and a bread dressing; for a simpler meal, pair the roast with rice and steamed vegetables.

Arrange slices slightly overlapping on a warm platter and spoon only a little juice over the top so the browned surface remains visible. Put the remaining pan liquid in a small jug for people to add at the table. If you are serving guests buffet-style, keep the turkey covered and replenish the platter in smaller batches rather than leaving all the meat out for an extended period.

Variations

Maple-Dijon: Stir 1 tbsp Dijon mustard (15 g) and 1 tbsp maple syrup (15 ml) into the butter mixture. The result is gently sweet and tangy, with a little more color on the surface. Check the browning near the end of roasting; if it darkens before the center reaches temperature, tent loosely with foil.

Citrus and sage: Replace the lemon zest, thyme, and rosemary with 1 tsp orange zest (about 2 g) and 1 tbsp finely chopped fresh sage (about 2 g). Orange and sage give the roast a classic savory-sweet profile. If fresh sage is unavailable, use 1 tsp dried sage and crush it between your fingers before mixing it into the butter.

Smoky paprika: Add 1 tsp smoked paprika (about 2 g) and use ½ tsp each of thyme and rosemary. This version has a warm, smoky aroma without requiring a grill. Sweet paprika can substitute for smoked paprika, though it will not have the same smoky note.

Dairy-free: Replace the butter with 4 tbsp (60 ml) olive oil or a firm plant-based butter. Olive oil makes a looser rub and gives the surface a more pronounced fruity flavor; plant-based butter is closer in texture to the original. Check its salt content and adjust the added salt accordingly.

Storage and Reheating

Refrigerate leftover turkey within 2 hours of cooking. Store it in a shallow, airtight container with a spoonful of pan juices to help protect the slices from drying out. Properly refrigerated cooked turkey keeps for 3 to 4 days. For longer storage, freeze well-wrapped portions for about 2 to 3 months for best quality, then thaw them in the refrigerator.

For the most tender reheated slices, arrange them in a covered oven-safe dish with a few spoonfuls of broth or pan juices. Warm at 300°F (150°C) until hot throughout; check with a food thermometer and reheat leftovers to 165°F (74°C). A microwave also works: cover the slices, add a little liquid, and heat in short bursts, turning or rearranging them between bursts for even heating. Avoid reheating the whole roast repeatedly; warm only the portion you plan to serve.

Frequently Asked Questions

How long does boneless turkey breast take to roast?

A 2½ lb (1.1 kg) roast takes about 60 minutes at 350°F (175°C), but shape, starting temperature, and oven accuracy affect the timing. Begin checking before the estimated time is up and cook until the thickest part reaches 165°F (74°C). A thermometer is more dependable than a minutes-per-pound estimate.

Should I cover the turkey breast while it roasts?

Usually, leave it uncovered so the outside can brown. If it becomes deeply browned before the center is done, place foil loosely over the top for the remainder of roasting. Avoid sealing the pan tightly from the start, which traps steam and can leave the surface pale.

Can I roast a frozen boneless turkey breast?

For this recipe, thaw the roast completely in the refrigerator before seasoning and roasting. A frozen or partly frozen roast cooks unevenly, making it difficult to time and check safely. Allow enough refrigerator time for thawing, and keep the raw turkey chilled until you are ready to prepare it.

Do I remove the netting before cooking?

It depends on the product. Remove all plastic packaging, then read the package directions: some roasts are meant to cook with oven-safe elastic netting in place, while other products require it to be removed. If there is no netting and the roast is loose, tie it with kitchen twine so it keeps an even shape.

Can I make this recipe with a bone-in turkey breast?

Yes, but it will take longer and the listed timing will not apply. Roast it with the same herb butter and check the thickest part without touching the bone, continuing until it reaches 165°F (74°C). A bone-in breast can also have more than one thick section, so check each area before resting and carving.

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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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