I love picking up a boneless turkey breast for a weekend dinner. They are generally small enough for the family with very little leftovers. It is also nice if you are having a small crowd for Thanksgiving or making a few different meats instead of one ginormous whole turkey. 3
It will roast in the oven over a couple of hours and is very tender and juicy. It is also so much less messy than carving a whole turkey. Once the boneless breast is roasted and rested, it is easily sliced with a sharp kitchen knife. I don’t use the gravy packet that is included in the packaging- gravy can be easily made with pan drippings and a cornstarch slurry.
Print Recipe
Roasted Turkey Breast
Equipment
- Roasting pan
- Turkey baster
Ingredients
- 1 3lb Turkey breast
- 1/2 cup Butter
- 6 cloves Garlic, minced
- 1 tbsp Fresh Rosemary
- 1/2 tsp Salt
- 1/2 tsp Freshly ground pepper
- 1/2 tsp Paprika
- 1 cup Chicken broth
Instructions
- Preheat oven to 325℉.
- Place turkey breast, skin side up in a small roasting pan. Salt and pepper all sides of the breast.
- In a bowl, mix together the butter, garlic, rosemary, and paprika.
- Spread the herbed butter over the top of the turkey breast.
- Pour the chicken broth in the bottom of the roasting pan.
- Place a meat thermometer into the thickest part of the breast.
- Roast, uncovered for 2 hours, or until the internal temperature is 160℉. Baste the turkey with the pan juices every 30 minutes.
- When the turkey is 160℉, remove from the oven, cover, and rest for 10 minutes before slicing. The pan juices can be used for turkey gravy.
Turkey Gravy
- Pour pan juices through a strainer into a medium sized pot.
- Heat over medium high heat.
- Add 1 tablespoon of cornstarch mixed with 2 tablespoons of water.
- Bring to a boil, whisking continuously until it thickens. Add salt and pepper to taste.
