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–+ servings
Sliced turkey breast on a platter.
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5 from 3 votes

Boneless Turkey Breast Roast

Learn How to Cook a Turkey Breast with this tasty and easy recipe. This Roast Turkey Breast is full of delicious lemon and rosemary flavor.
Prep Time35 minutes
Cook Time2 hours
Total Time2 hours 35 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Turkey Breast, Turkey Gravy
Servings: 12
Calories: 209kcal
Author: Erica Walker

Equipment

  • Roasting pan

Ingredients

For the Turkey:

  • 3-4 pounds boneless turkey breast (or turkey roast)
  • 2 tablespoons oil (vegetable oil or grapeseed oil work great)
  • 2 cups celery
  • 2 cups onion
  • 2 cups carrots
  • 3 tablespoons herb mixture see below
  • salt and pepper

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

For the 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.
    Skillet browning sides of Turkey Breast.
  • 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.
    Roasting pan with seared turkey breast, cut carrots, celery and onions.
  • Cover pan with foil and roast turkey for 30 minutes per pound of turkey or until the internal temp reaches 165 degrees F.
    Foil covering roasting pan.
  • 10 minutes before the turkey is done rub the turkey with the herb mixture and roast, uncovered.
    Brushing herb mixture on top of turkey breast.
  • Let rest for 10 minutes before you carve it.
    Sliced turkey breast on a platter.

Herb Mixture:

  • Chop all the herbs and mix together in a small bowl.
    Mixing bowl of herbs and oil. Whisk, sage, rosemary and thyme on the side.

For the 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.
    Pan with gravy base. Corn starch slurry on the side.
  • 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.
    Pan with Turkey Breast Gravy.
  • Blend the gravy using a blender or immersion blender. Serve hot.
    Plate with sliced Turkey breast, mashed potatoes and gravy. Side of mashed potatoes and gravy.

Video

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. 
  • 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.

Nutrition

Calories: 209kcal | Carbohydrates: 7g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 546mg | Potassium: 585mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4598IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 1mg