A tender juicy boneless white breast Turkey Roast crusted with fresh herbs and olive oil and roasted to perfection! The perfect Holiday Thanksgiving or Christmas dinner for two!
As our nest is becoming smaller and smaller, and kids go here and there for the Holidays, dividing their celebrations between families, it occurred to me that others may be in the same boat we are. A smaller gathering for the Holidays.
No one wants to make a huge Turkey dinner when there won’t be a crowd to help devour that big ol’ bird (Sorry to all the children now suffering with visions of that big yellow bird being roasted!). However, just because you don’t want to make a huge Turkey dinner and eat leftovers for the next two weeks…it doesn’t mean you can’t have all the flavors, smells, and taste of the Holidays!
Butterball makes a delicious little 3 pound Turkey Roast. There are several types… from an all White meat Turkey Breast Roast, which I used to make this recipe, to a mixed roast with both dark and white meat! I found mine at Walmart…but I’m sure your local grocery store carries them as well.
It’s a quick and easy turkey roast recipe loaded with flavor. Perfect for a small gathering.
I used fresh herbs and garlic to flavor this roast. It cooks in about an hour and half. I’m super excited to share this recipe with y’all! It’s so good!
Cooking a boneless turkey breast may seem intimidating, but it’s actually quite simple with the right techniques. When done properly, a 3 lb boneless turkey breast can turn out incredibly moist, tender and full of flavor.
In this comprehensive guide. we’ll walk through everything you need to know to cook a perfect 3 lb boneless turkey breast including
- Recommended cook times and temperatures
- Brining vs marinating
- Proper seasoning and prep
- Step-by-step roasting directions
- How to tell when it’s fully cooked
- Ensuring juiciness and preventing dry meat
- Letting it rest before carving
- Creative ways to use up leftovers
Follow these tips for flawless boneless turkey breast every time.
How Long to Cook a 3 lb Turkey Breast
A 3 lb boneless skin-on turkey breast takes approximately
- 1 1⁄2 – 2 hours at 325°F
- 1 1⁄4 – 1 1⁄2 hours at 350°F
These times are for roasting in the oven. The exact cooking duration can vary a bit based on the shape and thickness of each breast.
We recommend roasting at a lower 325°F temperature, which allows the breast to cook gently for the most tender and moist meat.
Rely on an instant read meat thermometer, not the clock, to test doneness. Cook until 165°F in the thickest part.
To Brine or Marinate?
For the juiciest and most flavorful turkey breast, we highly recommend brining or marinating before cooking.
Brining involves soaking the raw turkey in a saltwater solution overnight. This seasons the meat and helps it retain moisture. A basic brine contains:
- 1 gallon water
- 1⁄2 cup kosher salt
- 1⁄2 cup brown sugar
- Herbs and spices (optional)
Marinating the breast in an acidic mix also boosts flavor and tenderness. Try marinating for 2-12 hours in a blend of:
- 1 cup olive oil or vegetable oil
- 1⁄2 cup citrus juice or vinegar
- Fresh herbs like rosemary, thyme or sage
- Minced garlic and black pepper
Turkey Breast Prep
Proper prep is key for the best results:
- Thaw completely if frozen
- Pat dry and loosen the skin from the meat
- Season under the skin directly on the meat
- Coat the skin with oil or butter
- Rub aromatics like lemon, garlic and herbs inside the cavity
Seasoning Suggestions
In addition to brining or marinating, coat the turkey breast with:
- Olive oil or melted butter to keep moist
- Kosher salt and black pepper generously on the skin
- Fresh herbs like thyme, rosemary, sage both under and on skin
- Spices: garlic powder, paprika, cumin, chili powder
- Citrus: lemon, lime, orange zest
How to Roast a Turkey Breast for Maximum Juiciness
Follow these simple tips for roasting:
- Preheat oven to 325°F. Use a roasting pan with a V-rack.
- Place breast skin-side up on the rack. Add 1 cup broth or water to the pan.
- Loosely tent foil over breast, roast 45 minutes.
- Remove foil, baste with pan juices. Roast to 165°F, basting every 30 minutes.
- Transfer to a cutting board, tent with foil. Let rest 10-15 minutes before slicing.
Basting while roasting prevents the delicate breast meat from drying out. And resting allows juices to reabsorb so they don’t spill out when carved.
Is the Turkey Breast Done?
Check for doneness by:
- Inserting a meat thermometer into the thickest part and verifying 165°F.
- Checking that juices run clear when pricked with a knife tip.
- Ensuring meat near the bone is no longer pink.
- Pressing on the breast to feel for firmness.
Cook to 165°F minimum for safety. Don’t rely solely on a pop-up timer which can be inaccurate.
Carving and Serving
After resting, use a sharp carving knife to slice the turkey breast into thin, even cuts. Arrange slices neatly on a platter.
Pair with favorite side dishes like mashed potatoes, stuffing, cranberry sauce, roasted veggies and fresh herbs.
Drizzle pan juices over the carved turkey or serve on the side for dipping.
Get Creative with Leftovers
Put leftover roasted turkey breast to delicious use:
- Slice for sandwiches, subs or wraps
- Dice for salads, casseroles, soup, chili and more
- Pair with cheese, crackers, hummus or raw veggies for snacking
- Make turkey skewers, stir fry, or tetrazzini
- Use in hearty pot pies or turkey noodle soup
With proper technique, a 3 lb boneless turkey breast can turn out incredibly moist, tender and full of flavor. Follow this complete roasting guide for the best results.
How To Make An Easy Holiday Meal For Two
Begin by preheating your oven to 325° and placing the rack in the center of the oven.
A turkey roast comes wrapped in netting and ready to roast. We’re just going to make a few adjustments to kick it up with flavor.
Like I mentioned above, I used a breast meat roast, but you can use which ever type of Turkey Roast you prefer. One with dark meat will be juicer and more flavorful, it may also require a slightly longer cook time since it has dark meat, which takes longer to cook. Be sure to check the cook times on the back of the package.
Rinse the roast and pat dry with paper towels. Do NOT remove the netting. The netting holds the Turkey Roast together during cooking. It will be removed after the roast has been cooked.
Using a sharp kitchen knife, carefully make deep 1 inch cuts between the netting, over the top of the Turkey Roast. About 6–8 cuts.
Place cloves of garlic into the slits and push down until they are even with the flesh of the roast.
TIP: If your cloves of garlic are large, you can cut them in half.
Drizzle 2 1/2 Tablespoons of olive oil over the top of the roast. Rub the olive oil over the entire roast.
Salt and Pepper the top of the roast to taste. I used about 1/4 teaspoon of salt and 1/2 teaspoon coarse black pepper. Strip the leaves off a sprig of Rosemary and sprinkle over the top of the roast. Top off with 1 Tablespoon chopped fresh sage!
Drizzle with the remaining 1/2 Tablespoon of Olive Oil. Place the roast into a small roasting pan on a roasting rack. Pour 1/2 cup Apple Juice and 1/2 cup water into the bottom of a roasting pan.
TIP: If you don’t have fresh herbs you can add 1/2 teaspoon crushed dried rosemary, 1/2 teaspoon dried sage, and any additional herbs directly into the olive oil and then brush them over the top of the roast.
Cover the pan with foil. Place the roast into preheated 325° oven. Bake for 1 hour and remove the foil. Bake for an additional 30–40 minutes until the top is golden brown and a meat thermometer reads 175°.
Remove roast from the oven. Place roast on foil and drizzle with the drippings from the bottom of the pan. Those apple cider dripping are loaded with flavor!
Wrap the roast in foil and allow it to rest 10 minutes. (You’re gonna need the rest too…but you have to make the gravy! Sorry!)
While the roast is resting, it’s the perfect time to make the gravy packet that comes with the roast. This is optional, but it does add to the meal. What’s Thanksgiving without gravy?!
TIP: A little gravy tip…instead of adding the 1 1/2 cups of water called for on the packet…add 3/4 cup of chicken broth and 1/4 cup white wine. I also recommend adding about 1/4 teaspoon poultry seasoning to kick it up a bit.
Removing the netting and carve the Turkey Roast into 1/4 inch slices. This roast carves easily and beautifully. It’s tender and juicy. So tender it cuts with a fork. Honestly I didn’t even need a knife to cut my slices at the dinner table.
Place the sliced roast on a serving platter. I used a small 11 x 14 size platter I found while shopping a few years ago. It worked beautifully for this dish.
I snuggled this delicious and tasty roast between roasted butternut squash with fresh apples and cranberries…and on the other side stuffing. (I think that roast actually smiled at me! It was in good company!) I used stove top stuffing for convenience…but you can certainly make fresh stuffing.
This is the perfect Turkey Holiday Dinner for two!
As this dinner was cooking my husband said “It smells like Christmas in here!”. I don’t know what more you could ask for…other than it all tasting wonderful…and it does! We made little piggy’s of ourselves. It’s so good and perfect for a small gathering.
This simple dinner full of all the flavors of Fall and the Holidays only needs some dinner rolls. What’s a Thanksgiving meal without the dinner rolls? (Every child will tell you “nothing”!)
I recommend my wonderful “Homemade Pan dinner rolls” to go along with this meal. They can be made ahead of time and reheated making this an even easier Full Turkey Dinner option!
Honestly what I L.O.V.E. about this meal is…you don’t feel like you’ve been drug through a knothole when the meal is over. It’s so simple to prepare.
I can’t wait to share the easy and mouth-watering recipe for the Roast Butternut and Apple medley with y’all! It’s the perfect rustic side to go with this roast! You’re gonna swoon over it!
Boneless Turkey Breast
FAQ
How long does it take to cook a 3lb Butterball boneless turkey breast?
- Thaw the turkey in its original packaging in the refrigerator for 48 hours
- Preheat the oven to 325°F or 350°F
- Place the turkey in a shallow pan
- Cook until the turkey reaches an internal temperature of 165°F
- Remove the turkey from the oven and let it stand for 30 minutes before carving
Do you cook a boneless turkey breast at 325 or 350?
The best oven temperature to cook a turkey breast is 350°. An oven temp of 325° can be used, but it will take longer, and the skin will not be as crisp. 375° is too high–you will cook the skin rapidly and need to tent it with aluminum foil near the end of cooking to prevent over-browning.
How long do you cook a 3lb boneless turkey breast in a Reynolds oven bag?
- Place the turkey breast in the oven bag on top of vegetables.
- Close the bag with the nylon tie.
- Cut six 1/2-inch slits in the top of the bag.
- Tuck the ends of the bag into a roasting pan.
- Bake at 350°F.
- Cook until the internal temperature at the thickest section of the turkey breast reaches 165°F.
How much does a 3-pound boneless turkey breast feed?
Then you can easily stretch a 3 pound boneless turkey breast to about 8 to 10 servings. Perfect!Nov 18, 2024