Ditch the dry, flavorless turkey breast and embrace this herb-crusted boneless roast that transforms bland white meat into a juicy and aromatic centerpiece, perfect year-round. In just under two hours, you’ll have an impressive dish that’s not only delicious but easy to prepare!
Budget Information
Total Recipe Cost: $24.00
Cost per Serving: $4.00 (serving size: 6)
Why This Recipe Works
This herb-crusted turkey breast is a game-changer for those tired of dry, bland turkey. The vibrant herb paste keeps the meat perfectly moist while infusing it with layers of flavor that will have your guests raving. Plus, it’s a simple, fuss-free method that yields restaurant-quality results without hours in the kitchen. Trust me, your taste buds will thank you!
Ingredients + Optional Substitutions
3 lbs Boneless Turkey Breast – A Butterball turkey breast works great here. If you opt for a bone-in version, just adjust the cooking time and skip the rolling step.
Herb Paste and Butter:
– Kosher Salt – $0.15
– 3 Garlic Cloves (smashed) – $0.30
– 1 tbsp Fresh Rosemary (minced) – $0.50
– 1 tsp Fresh Sage (minced) – $0.25
– 1 tbsp Fresh Thyme – $0.50
– ½ tsp Black Pepper – $0.05
– 1 tbsp Neutral Oil (like avocado) – $0.10
– 2 tbsp Butter – $0.30
For Roasting:
– 2 Carrots (cut into 1-inch pieces) – $0.50
– 2 Celery Sticks (cut into 1-inch pieces) – $0.50
– 1 Onion (sliced) – $0.70
– 1 Lemon (cut in half) – $0.50
– 1 Garlic Head (top cut off) – $0.50
– 1 Cup Chicken Broth – $0.80
Optional substitutions: Use dried herbs (in half the quantity) if you don’t have fresh, and olive oil as a dairy-free substitute for butter.
Step-by-Step Recipe Instructions
Step 1: Prepare the Herb Paste – In a small bowl, mix together the kosher salt, smashed garlic, minced rosemary, sage, and thyme. Add the black pepper and neutral oil to form a fragrant herb paste. Use a fork to blend it all together, ensuring the garlic and herbs are evenly distributed. This paste is the magic that will infuse your turkey with incredible flavor!
Step 2: Prep the Turkey – Remove the turkey breast from its packaging and pat it dry with paper towels. Lay the turkey flat on a clean surface. Carefully pull back the skin to expose the meat beneath, leaving one end attached for coverage later. Generously rub the herb paste over the exposed meat, ensuring it’s well-coated. Once seasoned, pull the skin back over the breast to cover the paste as much as possible. Then, tightly roll the turkey breast into a cylindrical shape, securing it with butcher’s twine every inch or so to maintain its shape during cooking.
Step 3: Sear the Turkey Breast – Preheat your large oven-safe cast iron skillet or braiser over medium-high heat until it’s hot enough to sizzle. Place the turkey breast skin-side down in the skillet and sear it for about 5 to 7 minutes, allowing it to brown beautifully on that side. Rotate the turkey, browning all sides for even color and flavor, then remove it from the heat and set aside.
Step 4: Roast the Turkey Breast – Now, let’s get to roasting! Set the partially cooked turkey breast aside and add the chopped carrots, celery sticks, onion wedges, lemon halves, and the head of garlic at the bottom of the braiser. Pour in the chicken broth for added moisture and flavor. Nestle the turkey in the center and cover the skillet with a lid or aluminum foil. Roast in a preheated oven at 275°F until the internal temperature reaches 150°F, which should take about 2 hours. Then, take the turkey out, brush it generously with the melted herb butter, and increase the temperature to 350°F. Continue roasting until it reaches 160°F, about another 15-20 minutes, checking with a meat thermometer.
Step 5: Rest and Serve – Once your turkey is done, transfer it along with the veggies to a clean work surface, allowing the meat to rest for at least 10 minutes. When ready to serve, carefully remove the butcher’s twine and slice the turkey into beautiful, thin medallions. For an extra touch, garnish with fresh parsley, a sprinkle of salt, and serve with the turkey gravy made from pan drippings.
Nutritional Facts
Calories: 380
Protein: 69g
Carbohydrates: 7g
Total Fat: 9g
Saturated Fat: 3g
Fiber: 2g
Sugar: 2g
Sodium: 701mg
Storage and Reheating Tips
Store any leftover turkey in an airtight container or wrapped tightly in aluminum foil in the fridge for up to three days. To reheat, gently warm the turkey slices in a covered skillet over low heat or in the oven set to 275°F for 7 to 10 minutes until heated through. This method of reheating helps keep the meat moist and tender, avoiding that dreaded dry turkey fate!
Serving Suggestions
This herb-crusted turkey breast pairs beautifully with classic sides like garlic mashed potatoes or a rich green bean casserole. For that perfect holiday spread, toss in roasted Brussels sprouts, stuffing, and a bowl of tangy cranberry sauce. Don’t forget a delicious homemade gravy made from the pan drippings to drizzle over your slices!
Reader Tips or Helpful Notes
To ensure even cooking, make sure to tie the turkey breast securely with twine. This not only helps maintain its shape but also guarantees that each piece cooks at the same rate. Additionally, using a thermometer is key to perfectly cooked turkey – aim for the 160°F mark for tenderness and flavor. Last but not least, let the turkey rest before slicing; this allows the juices to redistribute, making every bite juicy and scrumptious!
Recipe FAQs
1. Can I use frozen turkey breast?
Slightly thaw before cooking; cook from thawed for best results.
2. How do I know when the turkey is done?
Use a meat thermometer; it should read 160°F in the thickest part.
3. Can I make this recipe ahead of time?
Yes! Prep the turkey and herb paste a day ahead and store separately in the fridge.
4. What herbs can I substitute?
You can use dried herbs in half the amount, or substitute with other aromatic herbs like tarragon or oregano.
5. How should I serve the leftovers?
Leftover turkey is delicious in sandwiches, salads, or in a comforting turkey soup!
