Want roasted turkey without the fuss? This Roasted Boneless Turkey Breast is an ideal choice. It’s juicy, full of flavor, and one of the easiest turkey roasts you can make. With about 15 minutes of hands-on prep, it’s perfect for busy weeknights or a smaller holiday table.
Thanksgiving is a favorite for many reasons—the focus on gratitude and time with family is wonderful—but for many of us the meal itself is a highlight. While classic sides and desserts are important, a simple, well-roasted turkey breast can shine without hours in the kitchen.
I usually make a spatchcock or dry-brine whole turkey for larger gatherings, but this boneless turkey breast roast is an excellent, time-saving alternative when you don’t need a whole bird. It’s also a great recipe to keep in your regular rotation—simple enough for Sunday dinner and elegant enough for holidays.
Why you’ll love this recipe:
- Juicy, flavorful boneless turkey breast that’s easy to prepare.
- Dry-brined for 1–3 days to build flavor and help crisp the skin.
- Only about 15 minutes of active prep; you can dry-brine ahead of time.
- Perfect for smaller holiday gatherings, weeknight meals, or sandwiches made from leftovers.
Recipe ingredients
Ingredient notes
- Boneless turkey breast: This roast is made from turkey breast with the bone removed, then rolled and secured in netting. A typical roast weighs about 3 lb and includes skin so the surface crisps while roasting.
- Salt: A tablespoon of kosher salt is used to dry brine the roast. The salt draws into the meat and helps break down proteins, producing juicier, more flavorful turkey without tasting overly salty.
- Olive oil: Use melted butter if you prefer a richer flavor and browner skin.
- Herbs and spices: The recipe uses smoked paprika, thyme, onion powder and garlic powder; swap in your favorite seasonings if desired.
How to make the turkey breast roast
This method makes it easy to serve roasted turkey in a fraction of the time. Hands-on prep is minimal and you can include an optional pan gravy if you like.
Pro tip: Start checking the roast for doneness after 60 minutes since ovens vary.
- Pat the turkey breast roast dry and sprinkle evenly with kosher salt. Place the roast on a rimmed baking sheet skin-side up and refrigerate uncovered for 24–72 hours to dry brine.
- Remove the roast from the refrigerator and pat dry again if needed. Combine olive oil (or melted butter), smoked paprika, chopped fresh thyme (or 1 tsp dried), onion powder, garlic powder and black pepper in a small bowl. Rub the mixture all over the roast, leaving the netting in place to hold the shape, then let the roast stand at room temperature for about 1 hour.
- Preheat the oven to 350°F (175°C). Place the roast on the middle rack and roast for about 90 minutes, or until an internal thermometer inserted into the center reads 160°F (71°C). If the pan juices begin to burn, add 1/2 cup of water to the sheet pan to protect the pan juices.
- Remove the roast from the oven and let it rest for 10 minutes to allow juices to redistribute. Using kitchen shears, cut and remove the netting, then slice and serve.
FAQs
Yes. Boneless turkey breast is the actual breast meat with the bone removed, then rolled and secured so it roasts evenly.
Which is better: boneless or bone-in turkey breast?
Both are excellent sources of lean protein. Bone-in breasts can have a slight flavor and moisture advantage because the bone helps conduct heat and flavor, but boneless roasts are faster, easier to carve, and great when you want a smaller portion.
How should I roast a boneless turkey breast?
You can roast it on a rimmed baking sheet, in a roasting pan, or in a cast-iron skillet. Add a little liquid (about 1/2 cup) to the pan if needed to prevent drippings from burning.
How do I prevent the turkey breast from drying out?
Dry-brining for 1–3 days and avoiding overcooking are the best ways to keep it moist. Check internal temperature with a thermometer and remove from the oven when it reaches 160°F, then rest for 10 minutes before slicing.
Serving suggestions
This boneless turkey roast is versatile and pairs well with many sides:
- Serve for a small holiday dinner with mashed potatoes and cranberry sauce.
- Enjoy for Sunday dinner with roasted sweet potatoes and a simple salad.
- Slice thin for sandwiches with coleslaw or a crisp slaw on the side.
- Use leftovers in soups, casseroles, or a turkey and wild rice bowl.
Recipe notes
- Pro tip: Dry brine the roast for 1–3 days for the best texture and crisp skin.
- Adjust herbs and spices to match your flavor preferences.
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Nutrition values below include the optional pan gravy.
More turkey recipe ideas
- Crockpot turkey chili
- Baked turkey meatballs
- Grilled turkey burgers
- Turkey tacos or turkey meatloaf
- White bean turkey chili or turkey roulade
Roasted Boneless Turkey Breast
Servings: 6 | Prep: 10–15 mins | Cook: about 1 hr 30 mins | Total: about 1 hr 40 mins
Ingredients
- 3 lb boneless turkey breast
- 1 tablespoon kosher salt
- 2 tablespoons olive oil (or melted butter)
- 2 teaspoons smoked paprika
- 2 teaspoons chopped fresh thyme (or 1 teaspoon dried)
- 1.5 teaspoons onion powder
- 1.5 teaspoons garlic powder
- 1/2 teaspoon black pepper
Optional pan gravy
- 2 cups turkey or chicken stock
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
- Salt and pepper to taste
Instructions
- Pat the roast dry, leave the netting on, place skin-side up on a rimmed baking sheet and sprinkle with kosher salt. Refrigerate uncovered for 24–72 hours.
- Remove from fridge, pat dry, and rub with the oil/butter and spice mixture. Let stand at room temperature 1 hour.
- Roast at 350°F (175°C) until the center reaches 160°F (about 90 minutes). If pan juices start to burn, add 1/2 cup water to the pan. Rest 10 minutes before slicing.
- To make pan gravy, deglaze the baking sheet with 1/2 cup stock over medium heat, scrape up browned bits, pour into a saucepan with remaining stock, reduce slightly, whisk in cornstarch slurry, cook until thickened and season to taste.
Nutrition (per serving)
Serving: 0.5 lb • Calories: 316 kcal • Protein: 51 g • Fat: 9 g • Carbs: 7 g • Sodium: 1938 mg
Course: Main Dishes • Cuisine: American • Author: Marcie