Tulo

Boneless Turkey Breast Recipe

A boneless turkey breast cooks far faster and more evenly than a whole bird since there's no bone or cavity to slow the center down, and rubbing garlic-herb butter directly under the skin bastes the meat from the inside as it roasts, so the breast stays moist without needing constant basting.

Prep
20 min
Cook
85 min
Total
120 min
Servings
8

Ingredients

Servings8
  • 3 lb boneless turkey breast, skin-on
  • 4 tbsp unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 1 tbsp olive oil
  • 1 cup low-sodium chicken broth

Nutrition per serving

Calories
123
Protein
12g
Carbs
1g
Fat
8g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Remove the turkey breast from the refrigerator 30 minutes before cooking so it comes closer to room temperature, then pat it completely dry with paper towels.
  2. 2Preheat the oven to 325°F (165°C) and set a wire rack inside a roasting pan or rimmed baking sheet.
  3. 3In a small bowl, mash together the softened butter, minced garlic, rosemary, thyme, 1 teaspoon of the salt, and the pepper into a paste.
  4. 4Gently loosen the skin from the meat with your fingers, working from one edge, without tearing it, then push about two-thirds of the herb butter directly under the skin, spreading it over the meat with your fingers.
  5. 5Rub the remaining herb butter and olive oil over the outside of the skin, then sprinkle the remaining 1/2 teaspoon salt over the top.
  6. 6If the breast isn't already tied, tie it with kitchen twine at 1.5-inch intervals to help it hold an even, compact shape as it roasts.
  7. 7Set the turkey breast skin-side up on the rack and pour the chicken broth into the bottom of the pan.
  8. 8Roast for 70-85 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C). Tent loosely with foil if the skin browns too quickly before the center is done.USDA safe minimum for poultry: 165°F (74°C)
  9. 9Let the turkey rest, loosely tented with foil, for 15 minutes before slicing against the grain.
How to Use a Meat Thermometer

Tips & variations

  • Brining the breast for 4-12 hours before roasting (see the turkey brining guide) makes it noticeably more forgiving if it happens to overcook slightly.
  • Swap the rosemary and thyme for smoked paprika and cumin for a different flavor direction; the under-skin butter technique works with any seasoning blend.
  • If the breast came pre-netted or pre-tied from the store, you can roast it as-is and skip the twine step entirely.
  • Save the pan drippings and broth to make a quick gravy by whisking in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, then simmering until thickened.

Storage & reheating

Store sliced or whole turkey breast in an airtight container in the refrigerator for up to 4 days. Reheat slices gently in a covered skillet with a splash of broth over low heat, or in a 300°F (150°C) oven until just warmed through, to avoid drying the meat out further. Freeze cooked, cooled turkey for up to 3 months; thaw overnight in the refrigerator before reheating.

Tips from the Tulo kitchen

  • A turkey breast that's still cold in the center when it goes into the oven cooks unevenly, so don't skip the 30-minute rest at room temperature.
  • Basting through the oven door repeatedly lets heat escape and slows cooking; the under-skin butter does the basting work instead, so the oven door can stay shut.

FAQ

How long do you cook a boneless turkey breast per pound?

At 325°F (165°C), plan on roughly 20-25 minutes per pound, but always confirm doneness with a thermometer rather than time alone, since exact shape and starting temperature affect the cook time.

Do I need to brine a boneless turkey breast?

It's not required, but brining for even a few hours adds a margin of error against overcooking since boneless breast meat has little fat to keep it moist on its own.

What temperature should boneless turkey breast be cooked to?

Pull it at 165°F (74°C) in the thickest part of the breast. Carryover cooking during the rest will hold or slightly raise that temperature.

Can I cook a boneless turkey breast from frozen?

It's best thawed first; a fully frozen boneless breast cooks unevenly and can leave the center under 165°F while the outside overcooks. Thaw in the refrigerator for about 24 hours per 4-5 pounds.

Why did my turkey breast turn out dry?

Overcooking is the most common cause; boneless breast meat has almost no fat to buffer against it, so use a thermometer and pull it right at 165°F, then rest it before slicing.

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