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Looking for a delicious and easy turkey recipe? Learn how to cook a boneless turkey breast roast to juicy perfection with this step-by-step guide. Plus, elevate your meal with our fragrant and delicious lemon herb gravy – recipe included!
Why Choose a Boneless Turkey Breast?
I love roasting a boneless turkey breast because it’s so quick and easy, especially for smaller gatherings. We often enjoyed a roasted turkey breast for Sunday dinners growing up. It was one of my favorite meals! A turkey breast cooks faster than a whole turkey and is much simpler to handle and carve – no bones, no fuss! Plus, it’s a healthy protein option. Did you know a turkey breast has fewer calories than a chicken breast? It’s a great option for a lighter Thanksgiving dinner or a nutritious weeknight meal.
Ingredients for a Juicy Turkey Breast Roast
You’ll need just a few simple ingredients for this flavorful turkey roast:
- Boneless Turkey Breast : Thawed and patted dry for even seasoning.
- Grapeseed Oil: This helps create a crisp, golden crust. Substitutes: vegetable oil, canola oil, or butter.
- Celery, Onions, and Carrots (optional): These add extra flavor. Cut all the vegetables the same size to help them cook evenly.
Citrus Herb Turkey Rub
This zesty herb rub takes your turkey to the next level!
- Fresh or dried thyme, rosemary, sage, and garlic chopped up in small amounts.
- Lemon and orange zest for a bright, fruity flavor.
- Grapeseed oil to bind the ingredients and keep the turkey moist.
How Long to Cook a Boneless Turkey Breast
The general guideline is 30 minutes per pound at 325°F. For the most accurate results, use a meat thermometer to ensure the internal temperature reaches 165°F. Place the thermometer into the thickest part of the turkey roast.
| Weight | Cook Time |
| 1.5 lbs | 45 minutes |
| 2 lbs | 1 hour |
| 3 lbs | 1.5 hours |
| 4 lbs | 2 hours |
| 5 lbs | 2.5 hours |
| 6 lbs | 3 hours |
Tips for the Perfect Turkey Breast
Pat the turkey dry: This helps the rub stick to the turkey better and creates a crispy crust.
Let it rest: Allow the turkey breast to rest for 10 minutes before slicing to retain the juices.
Herbs options: Fresh herbs give more flavor, but dried herbs work in a pinch.
Cutting a turkey breast: Place the turkey breast on a cutting board. Using a sharp knife, slice against the grain with long slices.
Lemon Herb Gravy Recipe
This light and flavorful gravy complements the turkey perfectly!
Ingredients:
- Turkey broth: Use pan drippings and add turkey broth to make 3 cups.
- Sautéed onion, carrot, and celery
- Fresh rosemary, garlic, and lemon juice
- A splash of sherry vinegar
- Cornstarch slurry for thickening
Instructions:
- Heat pan drippings and broth in a saucepan.
- Add sautéed vegetables, herbs, and vinegar. Simmer 10 minutes.
- Thicken with cornstarch slurry and season to taste.
Favorite Side Dishes to Pair with Turkey
Make this a complete meal with these delicious sides:
Mashed Potatoes
Sweet Potato Casserole
Homemade Dinner Rolls
Cranberry Sauce
Frequently Asked Questions
Start with the breast covered with foil, then uncover for the last 10 minutes. This will give the breast a nice crisp layer on the outside, and tender and juicy meat on the inside.
No, the turkey releases enough juices to keep it moist while it cooks.
Both are great options! Bone-in turkey breasts have a slight advantage because the bone inside the breast insulates the meat during cooking. This helps the meat retain moisture. Boneless turkey breasts take less time to cook, and can also be juicy if prepared properly.
Leftover Turkey Recipes
If you find that you have some leftover turkey on hand, give one of these turkey leftover recipes a try! Leftover turkey stays good for up to 3-4 days in an airtight container in the fridge so you will have lots of time to use it up!
How to Cook a Boneless Turkey Breast
Boneless Turkey Breast Roast
Video
Equipment
- Roasting pan
Ingredients
For the Turkey:
Herb Mixture:
- 1 Tablespoon thyme chopped
- 1 Tablespoon rosemary chopped
- 1 Tablespoon sage chopped
- 1 teaspoon garlic chopped
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1 tablespoon grapeseed oil
Lemon Herb Gravy:
- 3 cups turkey broth (use drippings from the turkey and vegetables in the roasting pan first, then supplement with turkey broth to reach the full 3 cups)
- 1 cup roasted onion, carrot, and celery (*from the roasting pan, finely chopped)
- 1 teaspoon rosemary chopped
- 2 garlic cloves chopped
- 2 teaspoons fresh lemon juice
- 2 teaspoons sherry vinegar
- 2 tablespoons cornstarch
- 2 tablespoons water
- salt and pepper (to taste)
Instructions
For the Turkey:
- Preheat oven to 325 degrees F. Heat oil in a large sauté pan to high heat and sear the turkey breast on each side.
- In a roasting pan, add the carrots, celery, and onion to the bottom of the pan; add the turkey on top of the vegetables. The vegetables are a flavorful way of keeping the turkey roast off the bottom of the pan. A roasting rack can also be used.
- Cover pan with foil and roast turkey for 30 minutes per pound of turkey or until the internal temp reaches 165 degrees F.
- 10 minutes before the turkey is done rub the turkey with the herb mixture and roast, uncovered.
- Let rest for 10 minutes before you carve it.
Herb Mixture:
- Chop all the herbs and mix together in a small bowl.
Lemon Herb Gravy:
- In a pot, heat liquid to a simmer. Add the remainder of the ingredients except for the cornstarch slurry. Simmer for 10 minutes on low heat.
- Make the cornstarch slurry by mixing the cornstarch and 2 tablespoons of water together, then whisk into the gravy to thicken. Add salt and pepper to taste.
- Blend the gravy using a blender or immersion blender. Serve hot.
Notes
Tips for this recipe:
- *You can leave the cooked vegetables out of the gravy if you prefer and add another cup of turkey broth.Â
- Resting turkey breast – Remove the breast from the pan and let it rest for 10 minutes before cutting into the meat. This will help seal in all the juices before slicing it.
- Cutting a boneless turkey breast – First place turkey breast on a cutting board. Using a sharp knife, slice against the grain with long slices.
I LOVE LEMON. WILL MAKE THIS FOR MY CHRISTMAS DINNER.
THANK YOU SO MUCH. I LOVE ALL YOUR RECIPES.