A butter and white wine baste delivers a flavorful tender juicy Boneless Turkey Breast Roast. A delicious dinner any time of year. Or a compliment to your whole Thanksgiving Turkey. And it comes without all the fuss.
What Is a Turkey Breast Roast?
It’s not a whole turkey breast, it’s a product that contains juicy tender white meat that’s been rolled and shaped in the form of a roast. It contains no dark meat and no breast bone.
Why consider a boneless turkey roast? No longer just for Thanksgiving, I make a turkey breast roast several times a year. It’s an easy family dinner and you’ll have plenty of leftovers to make turkey sandwiches during the week.
A turkey breast roast is a great option if you are hosting a small group for any holiday. After all, a whole turkey can take up a lot of prime real estate space in your oven.
And if you’re looking for more white meat or more leftovers? A turkey breast roast can be a an easy supplement to your Thanksgiving Turkey meal. Those white meat lovers will thank you, and it will set your mind at ease if you’re worried a whole turkey won’t be enough.
Using cheese cloth and a flavorful butter and white wine baste yields a beautifully tender and juicy roast with a golden brown exterior.
A really easy no mess, no fuss recipe. A method I learned from Martha Stewart’s recipe to roast a whole turkey.
Do if you don’t have your heart set on dark meat, or a wish bone, this is a great turkey dinner option.
Move over pot roast, a turkey breast roast is a very Sunday worthy family dinner.
Table of contents
Ingredients You’ll Need
- Butter
- A Boneless Turkey Breast Roast
- White Wine or apple juice.
- Spices: Fresh thyme, Kosher salt, paprika and chopped fresh garlic.
How To: Boneless Turkey Breast Roasted In Oven
- Step 1: Cube the butter in a microwave safe bowl. I like to use my Pyrex measuring cup. Microwave in 30 second increments until melted.
- Step 2: Add wine, thyme, salt, paprika and garlic and stir well.
- Step 3: Place the turkey breast roast, skin side up, on rack in large shallow roasting pan with an elevated rack.
- Step 4: Cut a piece of cheese cloth big enough to cover the turkey roast. Dip the cheese cloth in the butter/wine mixture then drape it over the turkey roast. This will play a big role in keeping moisture from escaping the turkey as it bakes.
- Step 5: Place roast in oven and baste with the wine/butter sauce every 30 minutes. Cook turkey to 165 degrees. Depending on the size of the roast, the will take around 2 – 2 ½ hours hours to cook.
- Step 6: Remove the turkey roast from the oven and let stand 15 minutes. Remove the cheese cloth and slice.
A boneless turkey breast roast is a rolled and tied affair, which can include some skin to add some fat to the meat as it cooks. You may want to pick up a packet of gravy mix at the store or the roast may come with a gravy packet included. More than likely there won’t be enough drippings to make turkey gravy.
I’ve made this recipe with both a boneless turkey breast roast, and a whole bone-in turkey breast. Both options turned out quite moist and delicious. Keep in mind, a bone-in turkey breast will have the skin in tact. You can still use this basting method with success and there will be more drippings at the bottom of the pan for turkey gravy.
Tips For Success
- Use a roasting pan with a roasting rack to elevate the turkey breast off the bottom of a pan. Letting air circulate around the whole roast will insure a more even cook.
- Baste the turkey liberally with the seasoned wine/butter mixture every thirty minutes using a silicone brush. Set a timer so you don’t forget.
- Use a meat thermometer to insure cooked turkey reads 165 degrees. Place the probe in the center of the roast for accurate temperature.
- Let the turkey roast rest for at least 15 minutes before slicing.
- Be generous with that wine basting sauce. Use a silicone basting brush and each time you base give it about 3 – 4 healthy douses.
Recipe for Boneless Turkey Breast Roasted In The Oven
Cooking a turkey breast roasted in the oven is simple and rewarding. Whether it’s Thanksgiving Day or you want an easy turkey meal in June. I hope you give this recipe a try.
What To Serve It With
Whether you’re serving this for Thanksgiving, or for a meal during the year, here are some side dish ideas.
- Cheesy Potatoes with Cornflakes
- Cornbread Chorizo Stuffing With Jalapeno
- Broccoli Cheez Whiz Rice Casserole (A Holiday Favorite)
- Green Beans with Bacon and Brown Sugar
And don’t forget about a Thanksgiving cocktail recipe, like this one for Pumpkin Pie Martini.
And if you’re looking for ways to use up leftover turkey, don’t miss my recipes for Turkey Supreme and this one for Tetrazzini. And take a look at this Turkey Barley Soup, great for using leftover Thanksgiving Turkey.
Boneless Turkey Breast Roasted In Oven
Ingredients
- 4-5 pound Boneless turkey breast roast
- ½ cup butter melted
- 1 cup dry white wine or apple juice
- 2 tablespoons Fresh thyme leaves chopped, or 1 ½ teaspoons dried thyme.
- 1 teaspoon Kosher salt
- 1 teaspoon Paprika
- 2 Tablespoons Garlic finely chopped
Instructions
- Heat oven to 325ºF
- Cube the butter in a microwave safe bowl. I like to use my Pyrex measuring cup. Microwave in 30 second increments until melted. Add wine, thyme, salt, paprika and garlic and stir well.
- Place turkey, skin side up, on rack in large shallow roasting pan with a rack.
- Cut a piece of cheese cloth big enough to cover the turkey roast. Dip the cheese cloth in the butter mixture then drape it over the turkey roast. This will play a big role in keeping moisture from escaping the turkey as you baste.
- Place roast in oven and baste with the wine/butter sauce every 30 minutes Cook turkey to 165 degrees. Depending on the size of the roast, the will take around 2 – 2 ½ hours hours to cook.
- Remove turkey from oven, and let stand 15 minutes. Remove cheese cloth and slice.
Notes
-
- Use a roasting pan with a roasting rack to elevate the turkey breast off the bottom of a pan. Letting air circulate around the whole roast will insure a more even cook.
-
- Baste the turkey liberally with the seasoned wine/butter mixture every thirty minutes using a silicone brush. Set a timer so you don’t forget.
-
- Use a meat thermometer to insure cooked turkey reads 165 degrees.
-
- Let the turkey roast rest for at least 15 minutes before slicing.
-
- Be generous with that wine basting sauce. Use a silicone basting brush and each time you base give it about 3 – 4 healthy douses, scooping up the garlic and thyme as you go.
Nutrition
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Boneless Turkey Breast Roast … It’s What’s for the Holidays
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Great tip! We often do that, just to have leftover turkey for sandwiches. I’ve done boneless and bone in. I’m not sure which I like best. I cannot believe we are already thinking about Thanksgiving!
I really should do this more often! Your turkey breast looks juicy and delicious.
Looks very good Lea Ann and I’m with you on bone-in. I usually pull mine at 160F and let them run up to 165F while resting then turn most of it into turkey salad which I really like – plain turkey breast not so much.