This Turkey Roast, seasoned with a flavorful blend of herbs and spices, makes a wonderful main dish for a small Thanksgiving celebration or intimate dinner party. It’s simple to prepare and absolutely delicious.
As Thanksgiving and the holidays approach many home cooks have questions about preparing turkey breast, especially when it comes to the plastic netting often wrapped around boneless turkey breast halves. Should you leave the netting on or take it off before roasting? There’s good reasoning on both sides of the debate so let’s closely examine the pros and cons of netting on vs. netting off.
Why Turkey Breasts Come Wrapped in Netting
First, it’s helpful to understand why turkey processors apply netting in the first place. Whole fresh turkeys are rarely sold with netting, but netting is very common on boneless turkey breast halves. There are two main reasons for this:
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Maintain shape – The irregular shape of boneless turkey breasts makes them difficult to cook evenly. The netting keeps the breast contained in a neat uniform shape. Without netting boneless breasts are prone to falling apart.
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Self-basting – The netting seals moisture against the meat during roasting, acting as a self-basting pouch to ensure a juicy, tender breast.
Cook Time Adjustments If Leaving Net On
If you opt to leave the netting on during roasting, be aware that it will impact cook times:
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Cook 15-20 minutes longer – The netting slightly insulates the meat, meaning it takes longer for the center to reach safe temperatures.
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Use a meat thermometer – Don’t rely solely on recipe cook times. Insert a thermometer to ensure the breast reaches 165°F.
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Watch for hot and cool spots – Netting can cause uneven cooking on different parts of the breast. Monitor temperatures closely.
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Let rest 30 minutes – Allowing time to rest enables juices to redistribute.
You can certainly achieve delicious results cooking with the netting on by adjusting cook times and closely monitoring doneness. But the breast may steam more than roast.
Step-by-Step Guide to Removing Netting
For ideal seasoning coverage, crispy skin, and control over doneness, it’s best to remove the netting prior to roasting:
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Carefully cut netting – Use kitchen shears or a sharp knife to cut along one side, leaving the other side partially attached.
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Slowly peel back – Gently peel back the netting, taking care not to tear the delicate breast meat.
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Clip vertical strings – Remove any remaining vertical netting strings.
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Separate skin – Loosen any skin stuck to the meat during net removal.
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Apply seasoning – With the breast fully exposed, evenly apply rubs, herbs, oils, etc.
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Roast uncovered – Uncovered roasting enables ideal browning and crispy turkey skin.
Yes, removing the netting adds one more preparatory step. But the superior seasoning coverage, texture, and presentation are worth that extra effort.
Weighing the Pros and Cons of Netting On vs. Off
Here is a comparison of the advantages and disadvantages of leaving the netting on or taking it off:
Pros of Leaving Netting On
- Ensures moisture retention during roasting
- Maintains shape and compactness
- Saves time by skipping net removal
Pros of Removing Netting
- Allows ideal browning and crispy skin
- Permits even application of seasonings/oils
- Shorter overall cook time
- Better monitoring of doneness
- Superior presentation
For most home cooks seeking the best possible turkey breast results, the benefits of uncovered roasting outweigh the minor time savings of leaving the netting on. But make your own choice based on your needs.
Answering Common Turkey Netting Questions
Here are some typical questions home cooks have about dealing with turkey breast netting:
Should I remove netting before brining?
Brining works fine with the netting on or off. Just thoroughly pat dry before roasting if brined with netting.
Does the netting impact how much seasoning I use?
No, season as normal either way. But removing netting allows more even seasoning distribution.
Can I reuse turkey netting for gravy?
Absolutely not! Discard netting after use – it’s not safe or sanitary to reuse.
What’s the best way to slice breasts cooked with netting?
Let rest 30 minutes before slicing with an electric knife or very sharp chef’s knife. Slice thinly across the grain.
Will skin get crispy if I leave the netting on?
Unlikely. Netting prevents air circulation required for crispy, browned turkey skin.
Can I roast two netted breasts together?
Yes, place side by side with space between. Remove netting for shorter cook time.
My Netting Removal Recommendation
After many years of roasting turkey breasts, I generally recommend removing the netting prior to seasoning and cooking for the very best results. The ideal texture, skin crispiness, and seasoning coverage are worth the little extra effort. However, if short on time, leaving it on can still deliver a moist, tender holiday centerpiece.
Whatever you decide, use a meat thermometer and let the breast rest before slicing. I hope these tips give you turkey netting confidence for perfect results! Please contact me if you need any other turkey tips. Happy holidays!
Why You’ll Love This Roast Turkey Recipe
- Perfect Size: Designed for smaller meals or gatherings, it delivers just the right amount without leaving you with too many leftovers.
- Simple to Make: Clear, easy steps make this turkey roast approachable and stress-free.
- Packed with Flavor: The herb seasoning creates a flavorful crust, keeping the turkey moist and delicious.
Be sure to explore all of our Thanksgiving For One recipes.
A turkey roast is a smaller, more manageable alternative to a whole turkey. It’s a boneless cut of turkey meat, usually tied together and cooked like a small roast. It’s an excellent choice for smaller gatherings when a full turkey isn’t necessary.
If you have any ingredients leftover from this roast turkey recipe, check out our Leftover Ingredients Recipe Finder.
- Turkey Roast: I usually use a Butterball turkey roast, which typically weighs about 3 pounds. It’s the perfect size for smaller meals.
- Seasonings: Dried basil, oregano, garlic powder, onion powder, salt, and black pepper add wonderful flavor to the roast. You can customize the seasoning blend by substituting with dried rosemary or herbes de Provence if you prefer.
- Olive Oil: Combining the spices with olive oil creates a paste that helps them adhere to the turkey as it cooks. I always use extra virgin olive oil because it’s the least processed and retains a pure olive flavor. It’s also packed with vitamins and minerals. If you prefer, you can use a lighter olive oil instead.
- Butter: I use salted butter for this recipe, placing small pieces over the turkey before roasting. As it melts, the butter seeps into the meat, adding flavor and helping to crisp the surface.
How To Cook A Turkey Roast
These photos and instructions are here to help you visualize how to roast turkey. See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Herb Paste: In a small bowl, mix the spices with olive oil to form a paste. Rub the paste evenly over the entire turkey roast.
- Set Up for Roasting: Place the turkey roast on a rack in a roasting pan. Top the turkey with pieces of butter.
- Bake: Roast the turkey in an uncovered 325°F (165°C) oven for 1.5 to 2 hours, or until fully cooked.
- Rest the Turkey: Remove the turkey from the oven and cover the pan with aluminum foil. Let the turkey rest for 10-15 minutes before slicing.
- Keep the Mesh On: Leave the mesh string on the turkey roast during cooking. It holds the meat together, helping it retain its shape as it cooks.
- Check with a Meat Thermometer: Use a meat thermometer to ensure the turkey is perfectly cooked. Insert it into the thickest part of the roast, avoiding the edge or the pan, and look for an internal temperature of 165°F (74°C).
- Let It Rest: After cooking, allow the turkey to rest for 10-15 minutes before slicing. This step is essential for the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. Skipping this step may lead to dry turkey.
Pair this turkey roast with your favorite classic sides for a memorable meal.
- Mashed Potatoes: A classic side that never fails.
- Green Beans: Lightly sautéed for a lighter option.
- Cranberry Sauce: Offers a tangy contrast to the turkey.
You can use either fresh or frozen turkey for this recipe. If using frozen, make sure to fully thaw it in the refrigerator before cooking. This ensures even cooking and the best texture.
Boneless turkey roasts are commonly found in the freezer section or fresh meat section of most grocery stores. Look for brands like Butterball or similar options, and check for roasts that include both white and dark meat if that’s your preference.
No, leave the string casing on during cooking. It helps the turkey roast hold its shape. You can remove it after the turkey has rested and is ready to be sliced.
Use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the roast, and ensure it reaches 165°F (74°C). This guarantees the turkey is safe to eat and perfectly cooked.
A small roasting pan or a baking dish with a rack will work well for this recipe. The pan should be large enough to fit the turkey roast with some room for air to circulate but not so large that the juices spread too thin.
Yes, if you don’t have a roasting rack, you can place the turkey roast on a bed of vegetables, such as carrots, celery, or onions, to lift it off the bottom of the pan.
Allow the turkey to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. You can also freeze leftover turkey for up to 2 months.
Boneless Turkey Breast
FAQ
Do I remove netting from turkey breast?
Thaw the roast in refrigerator for 2 days. Preheat oven to 325°F (165°C). Take the roast out of plastic bag. Do not remove the netting.
Do you leave the string on a turkey breast?
Remove the wrapper (and gravy packet, if any) from the thawed boneless turkey breast. You can leave the butcher’s string on, but loosen it a little so it doesn’t cut into the turkey. Place the turkey breast upside down on the roasting rack in the pan.
Do you smoke turkey breast with netting on?
Turkey Breast Roast in Netting
You definitely want to smoke the turkey roast in the netting so you have nice slices of turkey when serving. You can also leave the netting on and season the outside of the turkey roast before smoking it.
Should you leave the netting on or remove a turkey breast?
When it comes to cooking a turkey breast, the question of whether to leave the netting on or remove it often arises. The netting, which is commonly used to hold the turkey breast together during cooking, can be a source of confusion for many home cooks. So, let’s dive right into it!
Why is netting used for cooking turkey breast?
Overall, there are a number of reasons why netting is used for cooking turkey breast. It helps to keep the meat moist and evenly cooked, creates a more uniform presentation, reduces the amount of mess that is created, and protects the meat from being overcooked.
What happens if turkey breast is cooked without netting?
When turkey breast is cooked without netting, the meat can shrink and become misshapen. Netting helps to prevent this by holding the meat in place. Third, netting can help to reduce the amount of mess that is created when cooking turkey breast. When turkey breast is cooked without netting, the meat can release juices and fat during cooking.