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This boneless turkey breast recipe gives you all the juicy, golden flavor of a holiday roast without wrestling a whole bird: a simple garlic, paprika, and thyme rub, a splash of broth in the pan, and a meat thermometer are all it takes.

If you want a skin-on roast with herb butter tucked under the skin, my Roast Turkey Breast is the classic route. This one is the simpler, faster option: no bones, no tricky carving, and easy enough for a first-time cook.

Why I Make This Boneless Turkey Breast

A whole turkey takes over the kitchen for hours. A boneless turkey breast roasts in about an hour and a half from start to finish, slices into neat, even pieces, and feeds a small crowd with almost no stress. It is the turkey I make for smaller holiday dinners and for ordinary weeknights when I want a big, comforting roast.

What I love most about this boneless turkey breast recipe is how forgiving the method is. Everything uses pantry spices, one pan, and one oven temperature, and the result is moist and flavorful all the way through.

Ingredients List

Everything in this boneless turkey breast recipe is simple and easy to find: a 2 to 3 pound boneless turkey breast, olive oil, garlic powder, smoked paprika, dried thyme, salt, pepper, and a cup of broth for the pan. Skin-on gives you crispier edges, while skinless is a leaner choice. Check the label on your turkey and use it exactly the same way.

Prefer your own seasoning? My Turkey Dry Rub works beautifully here in place of the spices above. And if you have homemade Turkey Stock, it is the best broth for the pan.

How to Make It

This is just the overview, scroll down to the recipe card for exact measurements and timing.

Pat the turkey breast completely dry, rub it with olive oil, and coat it with the spice mix. Set it in a roasting pan or baking dish, pour the broth around the base, and roast uncovered at 350°F, basting a couple of times with the pan juices. Roast until the thickest part reads the safe temperature on a meat thermometer, then rest it for 10 to 15 minutes before slicing so the juices stay in the meat.

Timing and Roasting Chart

This boneless turkey breast recipe takes about 15 minutes of prep and roughly 75 minutes in the oven, around 90 minutes in total. That is far faster than a whole turkey, which can take 3 to 4 hours. Use this chart as a guide for different sizes:

Boneless turkey breast weight	Approximate time at 350°F
2 lb	55 to 65 minutes
3 lb	70 to 80 minutes
4 lb	90 to 100 minutes

Ovens and breasts vary, so always go by the thermometer, not the clock.

How do you know it is done? Insert a meat thermometer into the thickest part of the breast, away from the netting. It is ready at 165°F. For safe temperatures on every kind of meat, see my Meat Temperature Chart.

Make Ahead Method

Season it the night before. Rub the turkey with the oil and spices, cover, and refrigerate overnight for deeper flavor. Pull it out about 30 minutes before roasting.
Roast it a day ahead for holiday meals. Slice it, store it with a little of the pan juices, and reheat gently covered in a low oven so it stays moist.
Mix the spice blend in advance. It keeps for weeks in an airtight jar and saves a few minutes on the day.

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Boneless Turkey Breast

Recipe by TheMeatTable

0.0 from 0 votes

Course: TurkeyCuisine: AmericanDifficulty: Easy

Prep Time

minutes

Cook Time

hour

minutes

Total Time

hour

minutes

Servings

servings

Calories

230

kcal

A juicy oven-roasted boneless turkey breast with garlic, smoked paprika, and thyme. Easy enough for beginners and ready in about 90 minutes.

Ingredients

2 to 3 lb boneless turkey breast, skin-on or skinless
3 tablespoons olive oil, or melted butter
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup low-sodium chicken or turkey broth
Lemon wedges, rosemary sprigs, or sliced onions, optional

Directions

Preheat the oven to 350 degrees F. Pat the turkey breast completely dry with paper towels.
Rub the olive oil all over the turkey, then coat it with the garlic powder, smoked paprika, thyme, salt, and pepper, massaging the seasoning in.
Place the turkey in a roasting pan or baking dish with the onions or rosemary if using. Pour the broth around the base of the turkey.
Roast uncovered for 60 to 80 minutes, basting with the pan juices every 20 minutes, until the thickest part reads 165 degrees F on a meat thermometer. Tent loosely with foil if the skin browns too quickly.
Rest the turkey for 10 to 15 minutes. Remove any netting, slice against the grain, and spoon the pan juices over the slices before serving.

Notes

Pat the turkey very dry for the crispiest skin. If your breast is on the larger side, add 10 to 15 minutes and rely on the thermometer. Slice against the grain for the most tender bites.

Turkey is considered safe at a minimum internal temperature of 165°F, per USDA guidelines. For general guidance on safe internal cooking temperatures, see the USDA safe temperature chart.

Nutritional Information

Boneless turkey breast is one of the leanest, most protein-rich cuts you can roast. Per serving (based on 6 servings):

Calories: 230
Protein: 38g
Carbohydrates: 1g
Fat: 8g
Saturated Fat: 1.5g
Fiber: 0g
Niacin: 60% DV
Vitamin B6: 35% DV
Selenium: 55% DV

Nutritional information is an estimate and will vary based on specific ingredients used.

Healthier Alternatives for the Recipe

To lighten this boneless turkey breast recipe, use skinless turkey breast and cut the olive oil to 2 tablespoons to lower the fat even further.

For less sodium, use a homemade or low-sodium broth and cut the salt in half, letting the garlic, paprika, and thyme carry the flavor.

This recipe is naturally low-carb and high-protein, so it fits keto and paleo eating as written.

Serving Suggestions

Serve this boneless turkey breast recipe with roasted root vegetables, garlic mashed potatoes, or a crisp autumn salad for a balanced plate. Spoon the pan juices over the slices for extra moisture and flavor.

For a holiday spread, add cranberry sauce, green beans, and warm rolls. Leftovers are wonderful in a Turkey Sandwich, in wraps, or sliced over salads for easy lunches all week.

Common Mistakes to Avoid

A few simple slips are all that stand between you and a dry turkey. This boneless turkey breast recipe is easy to get right if you avoid these:

Skipping the thermometer: Guessing doneness leads to dry or undercooked meat. Check the thickest part every time.
Not resting the meat: Slicing too soon lets the juices run out onto the board instead of staying in the turkey.
Overcrowding the pan: Too many vegetables around the turkey trap steam and keep the skin from turning golden.
Under-seasoning: Turkey breast is mild, so do not be shy with the herbs and spices.
Leaving the surface wet: Skipping the paper-towel step means the outside steams instead of browning.

Storing Tips for the Recipe

Leftovers from this boneless turkey breast recipe keep well. Store the turkey in an airtight container in the refrigerator for up to 4 days, with a spoonful of the pan juices to keep it moist.

For longer storage, freeze sliced turkey in freezer bags for up to 3 months. Thaw overnight in the fridge and reheat gently covered.

Conclusion

This boneless turkey breast recipe proves that simple ingredients and a little patience make a roast you can be proud to serve. It is quick enough for a Tuesday and impressive enough for the holiday table.

If you try it, leave a comment and a rating below, and let me know how it turned out for you.

FAQ

How long does it take to cook a boneless turkey breast at 350°F?

A 2 to 3 pound boneless turkey breast usually takes about 60 to 80 minutes. Larger breasts take longer, so use the chart above and confirm with a thermometer.

Should I leave the netting on while it roasts?

Yes, if your breast came in netting, leave it on so the roast keeps its shape. Cut it off after resting and before slicing.

Do I need to brine a boneless turkey breast?

No, the oil, broth, and basting keep this recipe juicy without a brine. If you do brine, cut the salt in the rub in half.

Can I cook a boneless turkey breast from frozen?

Thaw it completely in the refrigerator first, which takes about a day for a 2 to 3 pound breast. A fully thawed breast cooks more evenly.

How do I keep boneless turkey breast from drying out?

Pull it from the oven as soon as it reaches the safe temperature, keep broth in the pan, baste a couple of times, and always rest it before slicing.

Can I make this for Thanksgiving?

Yes, it is perfect for smaller gatherings. Plan on about 1/3 to 1/2 pound per person, and for a bigger group roast two breasts in the same pan, checking each one separately.

What can I do with leftover turkey?

Slice it for sandwiches, dice it into salads and wraps, or simmer it into soup with homemade turkey stock.

What internal temperature is boneless turkey breast done?

Boneless turkey breast is done when the thickest part reaches 165°F on a meat thermometer. Check it in two spots and keep the probe away from the netting. You can find safe temperatures for other meats on my Meat Temperature Chart.

Can I cook boneless turkey breast in a slow cooker?

Yes. If you want a hands off method, try my Slow Cooker Turkey Breast, which cooks gently while you handle the rest of the meal.

Should I buy boneless or bone-in turkey breast?

Boneless is faster and easier to carve, which makes it a good fit for small dinners. Bone-in takes longer but gives extra flavor and crispy skin, and my Roast Turkey Breast shows you how.