Butter Herb Roasted Boneless Turkey Breast Thanksgiving Recipe
This easy boneless turkey breast Thanksgiving recipe makes tender, juicy, and flavorful roasted turkey you can serve on Thanksgiving day. A simple garlic butter herb rub keeps this boneless turkey breast roast moist and tender while the vegetables beneath slowly infuse everything with flavor.
Ingredients
- 1 whole 4 lb boneless turkey breast with skin on
- 2 Large carrots - large chopped
- 1 Large onion - large chopped
- 3 ribs Celery - large chopped
- 6 tbsp Soft salted butter - such as Kerrygold
- 2 tsp Chopped fresh parsley
- 1/2 tsp Chopped fresh rosemary
- 2 tsp Chopped fresh thyme
- 1 1/2 Coarse kosher salt
- 1 tsp Cracked pepper
- 4 cloves Minced garlic
- 2 tsp Fruity olive oil
- 1/4 cup Dry white wine - such as Pinot Grigio
- 1/2 cup Chicken stock
Instructions
Preheat Oven and Remove Turkey Breast From Fridge
- Pre-heat oven to 325 degrees F and grab a 9×13 baking dish. Remove fresh boneless skin on turkey breast from the fridge and place turkey breast on the counter to sit at room temperature while you prepare the vegetables.
Prepare Vegetables For Roasting Pan
- Rough cut carrots, onion, and celery stalks into larger one and half inch pieces and toss into the bottom of the roasting pan or baking dish. Set aside.
Make a Garlic Herb Butter Rub
- Add 6 tablespoons of salted softened butter to a small mixing bowl. To the same bowl add fresh chopped parsley, fresh chopped rosemary, and fresh chopped thyme.ccc
- Now add 4 cloves of fresh minced garlic to the bowl with herbs and butter. Next, sprinkle in the coarse kosher salt and cracked pepper. Drizzle in a bit of good fruity olive oil, about 2 teaspoons. Stir all ingredients together until butter, herbs, garlic, olive oil, and seasonings are evenly combined into a smooth fragrant paste.
Rub Boneless Turkey Breast with Herb Butter
- Working on a clean surface, remove the boneless turkey breast from any packaging and flip the turkey breast over (so that it is skin side down). Rub the herb butter all over the bottom side of the turkey breast.
- Now flip the turkey breast back up so that it is skin side up. Using your fingers, gently separate the skin from the breast meat. Separate the skin as far back as possible stopping about an inch or so from the end of the other side of the breast (so that the skin is still sealed on one side). This creates a pocket that will hold in some of the butter herb rub beneath the skin.
- Rub some of the garlic butter rub beneath the separated skin. Smooth the skin back down gently pressing flat with your hands to evenly press the skin back the way it was.Use remaining butter mixture to smear all over the top of the turkey breast. Evenly spread the last of the butter rub all over the top.
Transfer Turkey Breast To Roasting Dish and Splash In Stock + Wine
- Reaching in from a corner of the roasting pan, gently drizzle in the white wine and chicken stock. It will spread around in a single layer beneath the vegetables and the turkey meat.
Bake Boneless Turkey Breast in Preheated Oven
- Place Thanksgiving boneless turkey breast in a 325 degrees F preheated oven and roast uncovered for about an hour and a half or until an instant-read thermometer inserted into the thickest part of the breast reads 160 degrees F.Some ovens are hotter and faster and some take a little more time. Adjust the time accordingly as needed.
Turn On Broiler For Golden Brown Skin
- When the temperature is reached, turn oven off and turn the broiler on high. Stay right in front of the oven and do not walk way. This last part will happen quite quickly. Leave the roasted turkey breast, still uncovered, under the broiler for another 3 minutes to deepen turkey breast skin to a golden brown color on top. Again, do not walk away from the oven this point. If you forget, the turkey will burn! Pay close attention and set a timer for the short 3 minutes, if necessary.
Let Rest & Serve
- When time is up, remove from oven immediately after and place on a serving platter or carving board. Cover the breast loosely with foil and allow to rest for 20 minutes. Serve warm ladled over with juices from the pan or make a quick Thanksgiving turkey gravy from the drippings.
Notes
* My 4 lb boneless turkey breast read 160 degrees F on my thermometer right around the hour and a half mark. Test your turkey breast around an hour and 20 or an hour and 15 minutes and take a read. If it’s still at 140 or less, leave your boneless turkey breast in the oven another few minutes until you hit the 160 degree mark. This may occur sooner for some of you if you are roasting a smaller turkey breast.
Having said that, try not to open the oven too much! It will release much needed heat for roasting the meat and increase cooking times.
*No basting needed for this recipe. Just place meat over vegetables uncovered and allow to roast. The herb butter rub will take care of keeping the roast moist through the cooking process.
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