Boneless Turkey Breast
This Boneless Turkey Breast is juicy, flavorful and roasted to perfection with a simple herb butter mixture. It's the perfect choice for a small holiday meal, offering all the flavor of a whole bird without the extra cooking time or fuss.
Roasted until golden with crispy skin and tender meat, this boneless turkey breast recipe is ideal for small families or cozy gatherings. Serve it with gravy and cranberry sauce for a complete holiday spread.
For a full turkey recipe with similar flavors, you'll want to give our Herb Butter Turkey a try. Serve it with our Whole Berry Cranberry Sauce for an unbeatable sweet-and-savory combination.
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Why You Will Love This Recipe
- Perfect Size: Great for smaller gatherings or when you don't need a whole turkey.
- Easy to Prepare: Just mix, rub and roast; no brining or complicated steps.
- Flavorful and Juicy: The butter mixture locks in moisture while crisping the top of the skin.
- Quick Cooking Time: Cooks in about an hour, leaving plenty of room in the oven for sides.
Ingredients
With just a quick trip to the grocery store for some essentials, you will be ready to make this recipe in no time.
See the recipe card below for the exact quantities of each ingredient.
- Unsalted Butter: Creates a rich, flavorful coating that helps the skin turn golden brown.
- Garlic: Adds depth and aroma to the butter mixture.
- Fresh Sage: Brings an herby note that complements the roast perfectly.
- Boneless Turkey Breast: A tender, lean cut that cooks evenly and slices beautifully.
You will need either roasting pan or baking sheet and a small bowl for this recipe.
Variations
- Olive Oil: Replace part of the butter with olive oil for a lighter finish.
- Bone-in Turkey Breast: Use the same recipe, just adjust your cooking time to account for a slightly longer cook.
- Different Herbs: Use rosemary, thyme, parsley or a blend for a custom flavor profile.
- Citrus Zest: Add a touch of lemon or orange zest to the butter mixture for brightness.
- Slow Cooker: Cook on low for 5-6 hours, then broil in the oven to crisp the skin.
How to Cook Boneless Turkey Breast
Check out how quick and easy it was to make this easy recipe.
Preheat oven to 350F and adjust the rack to the middle.
In a small bowl add butter, salt, garlic, sage and ground pepper. Mix well to combine.
Place turkey on a lightly greased baking sheet or roasting pan and pat dry.
Rub butter all over the top of the turkey breast and cook until an internal temperature registers 165F (about 60-70 minutes) on an instant-read thermometer and the juices run clear.
Tent with foil and allow it to rest for at least 10 minutes before slicing and serving.
Hint: Use paper towels to pat dry and remove moisture before seasoning for crispier skin and to help the butter stick better.
Recipe Tips
- Use Room Temperature Butter: Makes it easier to spread evenly over the top of the turkey.
- Check Doneness: Use an instant-read meat thermometer inserted into the thickest part of the breast; it should reach 165F.
- Save the Juices: Use the bottom of the pan drippings to make quick gravy or drizzle over the sliced turkey.
For a classic side dish, serve with our creamy and fluffy Idahoan Mashed Potatoes.
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Storage Instructions
- Refrigerator: Store leftover turkey in an airtight container for up to 4 days.
- Freezer: Wrap in plastic wrap and alumimum foil and place in a freezer-safe bag for up to 3 months.
- Reheat: Warm slices in the oven at 325F, covered with foil and some pan juices or broth to prevent drying.
Serving Suggestions
- Classic Sides: Old Fashioned Turkey Dressing, Baked Mac and Cheese, Sautéed Green Beans with Shallots or Maple Brussel Sprouts.
Boneless Turkey Breast Recipes FAQs
Roast until the internal temperature reaches 165F in the thickest part of the breast.
Yes. Rub with the butter mixture up to 24 hours in advance, loosely cover with foil and refrigerate.
Leftover turkey makes great sandwiches, soups, pot pie or casseroles.
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Boneless Turkey Breast
Equipment
- Small Bowl
- Roasting Pan or Baking Sheet
Ingredients
- 5 tablespoon unsalted butter softened
- 2 tablespoon fresh sage finely chopped
- 2 teaspoon sea salt
- ½ tablespoon garlic minced
- ½ teaspoon ground black pepper
- 3 lb boneless turkey breast
Instructions
- Preheat oven to 350F and adjust the rack to the middle.
- In a small bowl add butter, salt, garlic, sage and ground pepper. Mix well to combine.
- Place turkey on a lightly greased baking sheet or roasting pan and pat dry.
- Rub butter all over the top of the turkey breast and cook until an internal temperature registers 165F (about 60-70 minutes) on an instant-read thermometer and the juices run clear.
- Tent with foil and allow it to rest for at least 10 minutes before slicing and serving.
Notes
- Use paper towels to pat dry and remove moisture before seasoning for crispier skin and to help the butter to stick better.
- Using room temperature butter makes it easier to spread evenly over the top of the turkey.
- Use an instant-read meat thermometer inserted into the thickest part of the breast; it should reach 165F.
- Use the bottom of the pan drippings to make quick gravy or drizzle over the sliced turkey.
Nutrition
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I can't wait to try this for the holidays! I don't like cooking a whole turkey. This is perfect.
It is such a simpler recipe than a full turkey for sure, and less clean up 😉 Enjoy!
Perfect recipe for small circle of gatherings! Thanks for sharing such a wonderful recipe!
You are so welcome! It is really a great one when you don’t want to cook a whole turkey, or do not need to!
This boneless turkey breast looks so juicy and flavorful! Can’t wait to try this recipe for our next holiday meal.
This is such a great recipe for a smaller gathering or if you do not want to cook a whole turkey. Happy cooking.
This turkey breast is so simple and makes Thanksgiving feel less intimidating when you are doing it all yourself! Such a delicious recipe and super moist.