Juicy Roasted Boneless Turkey Breast Recipe
This juicy roasted boneless turkey breast recipe is one I’ve been making for several years. It’s easy to prepare and is juicy and flavorful, thanks to garlic and rosemary-infused melted butter, a steam bath, and a gentle roasting. It’s also perfect to serve at a small holiday gathering.
Recipe Mood: Holiday Main
Indulgence Level: Medium
Effort Level: Easy
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If you’re looking for a moist, flavorful, and easy method of cooking turkey, this juicy roasted boneless turkey breast recipe is the perfect choice. It’s virtually foolproof (like this easy meatloaf recipe) and ideal for serving at a small dinner or holiday gathering.
In my experience, the secret to a juicy roasted turkey breast requires two simple steps: roasting it in a chicken broth steam bath and covering it loosely with aluminum foil. It creates the perfect bird every single time, and I’ve been making this one since at least 2019.
This recipe also calls for a butter-garlic-herb rub, and it’s an indisputable fact that a butter-rubbed boneless turkey breast is never a bad thing. This turkey is great for beginner cooks (especially if you’re hosting your first holiday get-together), or those who want to rely on a simple, no-hassle main dish but still want to impress.
Why You’ll Love This Juicy Roasted Boneless Turkey Breast Recipe
Ideal for small gatherings: Don’t worry about serving a whole turkey for a small crowd. This holiday-worthy turkey roast is easy to slice and serve, and you won’t be left with a ton of leftovers.
Juicy and flavorful: Butter, garlic, and rosemary lock in flavor while a chicken broth steam bath helps keep the meat moist all the way through.
Easy yet impressive: With straightforward ingredients and steps, this turkey is low on stress but high on flavor.
Key Ingredients
- Unsalted Butter: This helps keep the turkey juicy while roasting and will help it brown when placed under the broiler.
- Chicken Broth: This also helps keep the turkey juicy by creating a steam bath.
See the recipe card below for more information on ingredients and quantities.
How to Make This Recipe
- Preheat: Set oven to 350°F.
- Season: Whisk salt, pepper, garlic, and rosemary into melted butter. Pour over turkey (leave netting on) and rub into meat.
- Prepare pan: Place a roasting rack in a 9×13 roasting pan. Pour the chicken broth into the pan.
- Roast: Put seasoned turkey on rack, cover loosely with foil, and cook on oven's bottom rack for 2.5 hours or until internal temp reaches 165°F.
- Baste: Baste turkey with pan juices about once every hour; add more broth to the pan if needed.
- Broil: Transfer turkey to a shallow pan, and broil briefly to crisp and brown the skin.
- Rest: Let turkey sit for at least 15 minutes before slicing.
Pro Tips
Butter under the netting: Ensure that the garlic-herb butter coats as much of the meat’s surface area as possible. Gently massage it through the netting so it penetrates better.
Don't skip the resting time: Tent the turkey with foil and let it rest for at least 15 minutes to allow the juices to redistribute, keeping the meat moist when sliced.
Use an oven-safe thermometer: Leave a probe in the thickest part of the breast while roasting for foolproof doneness without opening the oven.
Variations & Substitutions
-Use a variety of herbs, such as thyme, rosemary, sage, and marjoram.
-Instead of melted butter, you can use very softened butter to rub into the turkey.
-Chicken stock is also fine to use. So is turkey broth/stock.
-Pan-sear the turkey first to brown it, then place it in the oven to roast. Use a meat thermometer to avoid overcooking it, removing the turkey once it reaches 165F.
-For leftovers, use the turkey for a Thanksgiving-style panini, add it to a salad or soup, or use it for a quesadilla.
-If you want to cook a bone-in turkey breast, follow the same ingredient measurements; if the bird is bigger than 3 pounds, then adjust accordingly. You’ll also have to cook it for longer.
Recipe FAQs
It can, depending on how you prepare and cook it. The turkey in this recipe is rubbed with melted butter, cooked in a steam bath, and loosely covered with aluminum foil, ensuring juicy tenderness in every bite.
In my experience, covering it helps ensure a juicy turkey breast. Of course, the skin won’t brown if it’s covered, but that’s why this recipe calls for placing the turkey under the broiler for a few minutes. It’s for just a short amount of time, which doesn’t risk drying out the bird.
Let this turkey rest anywhere from 15-30 minutes before slicing it.
No, ensure the turkey is fully defrosted before cooking it. Cooking it frozen, or even partially frozen, won’t allow for even cooking and can cause it to dry out because the frozen center will take longer to cook through. For a frozen 3-pound boneless turkey breast, transfer it to the refrigerator 48 hours before cooking to allow it to thaw fully.
Storage
Refrigerator: Store in an airtight container in the fridge for 3-4 days.
Freeze: Freeze the cooked turkey for up to 2 months. It’s best to use frozen cooked turkey for other uses, like in soups, paninis, or quesadillas.
Reheat: Reheat in the oven, covered, until just warmed through. You can also reheat in the microwave.
Serving Suggestions
Serve this turkey alongside this sautéed broccoli recipe with roasted garlic and Pecorino, easy thyme roasted carrots with Parmesan, quick balsamic and red wine mushrooms, potatoes and artichokes potato-tomato casserole with Gruyère, or cheesy mashed potato casserole.
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Juicy Roasted Boneless Turkey Breast Recipe
Ingredients
- 3 pound boneless turkey breast (Note 1)
- ¼ teaspoon kosher salt
- Ground black pepper
- 3 garlic cloves peeled and minced
- 1 tablespoon fresh rosemary minced
- 4 tablespoons unsalted butter melted
- 2 cups low-sodium chicken broth
Instructions
- Preheat the oven to 350℉.
- Remove the turkey from its packaging and discard the gravy packet (if any). Leave the netting in place. Whisk the salt, some ground black pepper, garlic, and rosemary into the melted butter. Pour it over the chicken and rub it into the flesh, getting it beneath the netting as much as possible.
- Place a roasting rack into a 9×13 roasting pan and pour the chicken broth directly into the pan.
- Place the turkey on the rack and cover it loosely with a piece of aluminum foil. Place the pan on the oven's bottom rack, and cook the turkey for 2.5 hours or until a meat thermometer registers 165℉.
- Baste the turkey with a turkey baster at least twice while it roasts. If the chicken broth becomes too shallow, add more to the pan.
- Transfer the turkey to a shallow pan and place under the broiler to crisp up the skin and turn it golden. Watch if carefully! Allow the turkey to sit for 15-30 minutes before slicing. Enjoy!
This turkey was so juicy and flavorful, and it really is easy to make. You don’t have to babysit it, which makes it a great holiday recipe.