Juicy Boneless Turkey Roast with Herb Tips Recipe

why make this recipe

A Juicy Boneless Turkey Roast is a fantastic choice for any gathering or special family dinner. It offers a perfect blend of tender meat, aromatic herbs, and rich flavors that captivate everyone’s taste buds. With its easy recipe and straightforward steps, you can create a delicious main dish that will impress your guests. Plus, the leftovers can be used for sandwiches or salads, making it a versatile ingredient in your meal planning.

how to make Juicy Boneless Turkey Roast with Herb Tips

Ingredients

• 3 pounds fresh boneless turkey roast, in casing
• 3 large garlic cloves, cut into matchsticks
• 3 large rosemary sprigs, leaves removed and minced
• 2 tablespoons extra virgin olive oil
• 1 1/4 teaspoons salt
• Ground black pepper, to taste
• 2 cups low sodium chicken stock, or water
• 1/4 cup white wine
• 1 tablespoon butter
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• Ground black pepper, to taste

Directions

1. Preheat your oven to 350°F. Place the turkey roast in a medium roasting pan or Dutch oven.
2. Using a paring knife, make 10-15 small slits evenly around the roast. Insert the garlic matchsticks into these slits.
3. Rub the turkey roast all over with olive oil. Sprinkle salt and pepper evenly on all sides.
4. Take small handfuls of minced rosemary and pat them onto the roast to create an even herb coating.
5. Bake the turkey roast uncovered for about 90 minutes. Check the internal temperature with a meat thermometer; it should reach 160°F.
6. Remove the roast from the oven and cover it. Let it rest for 10 minutes; the internal temperature will rise to 170°F and juices will redistribute.
7. Carefully remove the casing using a sharp knife or scissors. Slice the roast and serve warm alongside mashed potatoes and gravy, or cool to use for appetizers or sandwiches.
8. Place the roasting pan with the turkey drippings on medium heat. Scrape any rosemary and browned bits left from the casing into the pan for flavor. Discard the casing.
9. Pour in chicken stock and bring to a boil, cooking for 5 minutes while whisking to deglaze the pan.
10. Add white wine, butter, salt, and pepper. Bring back to a boil, then reduce heat to low-medium and cook for another 5 minutes.
11. In a small bowl, mix some hot gravy with cornstarch until smooth. Stir this mixture back into the pan and whisk continuously until the gravy boils again.
12. Continue cooking the gravy for 2–3 minutes until it slightly thickens. Serve alongside your turkey roast.

how to serve Juicy Boneless Turkey Roast with Herb Tips

Serve the Juicy Boneless Turkey Roast warm, sliced, with a side of mashed potatoes, stuffing, or seasonal vegetables. Pour the rich gravy over each slice for extra flavor. This dish pairs well with cranberry sauce for that perfect touch of sweetness.

how to store Juicy Boneless Turkey Roast with Herb Tips

Store any leftover turkey roast in an airtight container in the refrigerator. It will stay good for up to 3-4 days. To reheat, simply place the slices in the microwave, or warm them in the oven at a low temperature until heated through.

tips to make Juicy Boneless Turkey Roast with Herb Tips

• Ensure your turkey roast is well-seasoned; this enhances the flavor throughout the meat.
• Let the roast rest after cooking; this helps the juices redistribute, resulting in a tender texture.
• Feel free to experiment with other herbs like thyme or sage for different flavors.

variation

For a twist, you can marinate the turkey in a mixture of olive oil, garlic, and your favorite herbs for a few hours or overnight before cooking for extra flavor.

FAQs

1. Can I use frozen turkey roast for this recipe?
Yes, you can use frozen turkey roast, but ensure to fully thaw it in the refrigerator before cooking for best results.

2. How long should I cook a larger turkey roast?
For larger roasts, you should cook for about 13-15 minutes per pound at 350°F, checking the internal temperature to ensure it reaches 160°F.

3. What can I serve with this roast?
This turkey roast pairs well with mashed potatoes, stuffing, roasted vegetables, or a fresh salad for a complete meal.

Juicy Boneless Turkey Roast

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A tender and flavorful boneless turkey roast, perfect for gatherings and family dinners.

• Author: penny
• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Total Time: 105 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Paleo

Ingredients

Scale 1x2x3x

• 3 pounds fresh boneless turkey roast, in casing
• 3 large garlic cloves, cut into matchsticks
• 3 large rosemary sprigs, leaves removed and minced
• 2 tablespoons extra virgin olive oil
• 1 1/4 teaspoons salt
• Ground black pepper, to taste
• 2 cups low sodium chicken stock, or water
• 1/4 cup white wine
• 1 tablespoon butter
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• Ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F. Place the turkey roast in a medium roasting pan or Dutch oven.
2. Using a paring knife, make 10-15 small slits evenly around the roast. Insert the garlic matchsticks into these slits.
3. Rub the turkey roast all over with olive oil. Sprinkle salt and pepper evenly on all sides.
4. Take small handfuls of minced rosemary and pat them onto the roast to create an even herb coating.
5. Bake the turkey roast uncovered for about 90 minutes. Check the internal temperature with a meat thermometer; it should reach 160°F.
6. Remove the roast from the oven and cover it. Let it rest for 10 minutes; the internal temperature will rise to 170°F and juices will redistribute.
7. Carefully remove the casing using a sharp knife or scissors. Slice the roast and serve warm alongside mashed potatoes and gravy.
8. Place the roasting pan with the turkey drippings on medium heat. Scrape any rosemary and browned bits left from the casing into the pan for flavor. Discard the casing.
9. Pour in chicken stock and bring to a boil, cooking for 5 minutes while whisking to deglaze the pan.
10. Add white wine, butter, salt, and pepper. Bring back to a boil, then reduce heat to low-medium and cook for another 5 minutes.
11. In a small bowl, mix some hot gravy with cornstarch until smooth. Stir this mixture back into the pan and whisk continuously until the gravy boils again.
12. Continue cooking the gravy for 2–3 minutes until it slightly thickens. Serve alongside your turkey roast.

Notes

Let the roast rest after cooking for juicy meat. Experiment with herbs like thyme or sage.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 1g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 60g
• Cholesterol: 120mg