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Roasted Boneless Turkey Breast

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Ingredients

Warning0 allergens identified

Roasted Boneless Turkey Breast

3 pounds boneless turkey breast

1 tbsp kosher salt

2 tablespoons olive oil

2 teaspoons smoked paprika

2 teaspoons fresh thyme subchopped

1 ½ teaspoons onion powder

1 ½ teaspoons garlic powder

½ tsp black pepper

Optional Pan Gravy

2 cups turkey stocksub with chicken stock

2 tablespoons cornstarchmixed with 2 tablespoons water to create a slurry

½ tsp saltor to taste

¼ tsp pepperor to taste

Pat the boneless turkey breast roast dry and leave the netting on (this holds the roast together). Place the roast on a rimmed baking sheet with the skin side up and sprinkle evenly with the kosher salt. Place in the refrigerator uncovered for 24 hours.

Remove the turkey from the refrigerator and pat dry once more as needed and remove any excess liquid from the pan. Combine the olive oil, smoked paprika, thyme, onion powder, garlic powder and pepper in a small bowl. Rub the mixture all over the boneless turkey breast roast and let stand room temperature for one hour.

Preheat the oven to 350 degrees. Place the turkey on the middle rack of the oven and roast for 90 minutes or until an internal thermometer inserted into the center of the roast reaches 160 degrees. If at any time the juices in the pan begin to burn, add about a 1/2 cup of water to the pan. Remove from heat and let stand 10 minutes to allow the juices to redistribute.

Place on a cutting board, and using kitchen shears, cut the netting from the turkey breast and remove completely. Slice, serve and enjoy!

Bite Tutorial

Nutrition

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Tips & Tricks (5)

Butterfly and Pound for Even Cooking 🔪
Gently butterfly the turkey breast horizontally and pound to uniform thickness, ensuring even cooking throughout without dry edges or undercooked centers.
Cornstarch Coating for Golden Crust ✨
Dust the turkey breast lightly with cornstarch mixed into your spice blend before searing to create an elegant golden crust while keeping the interior juicy.
Blooming Spices in Hot Oil 🌶️
Toast your garlic powder, onion powder, and smoked paprika in hot olive oil for 30 seconds before adding the turkey to deepen their flavors and prevent raw spice taste.
Turkey Stock Deglazing Technique 💧
After searing, deglaze the pan with warm turkey stock to lift flavorful browned bits, creating a rich pan sauce that complements the roasted breast perfectly.
Rest and Retain Moisture 🛌
Let the cooked turkey breast rest for 8-10 minutes tented with foil before slicing; this allows carryover cooking to finish gently while redistributing juices throughout the meat.