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This herb crusted turkey roast comes out of the oven with crispy golden skin and tender, juicy slices underneath. It’s a small boneless roast for Thanksgiving or a celebration dinner for one or two, with slices left over for sandwiches.
Featured Comment
“Perfectly tender and juicy turkey. This is my go-to recipe.”
– Megan
Quick Look
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Rest Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Equipment: roasting pan with a rack
- Cook Method: Oven roasted
- Servings: 4 (dinner for 1 or 2, with leftovers)
- Difficulty: Easy
- Flavor Profile: Savory roast turkey seasoned with garlic, onion, basil, and oregano, with a rich salted butter finish.
Boneless turkey roast slices straight across into neat, even rounds with no bones to carve around, so serving it is as easy as roasting it.
Why You’ll Love This Small Turkey Roast
Cut into this roast and you’ll find turkey that’s juicy and flavorful through and through, with a savory garlic and herb crust baked onto the skin. It’s a small boneless turkey roast, made for one or two people, and whatever you don’t finish at dinner goes into sandwiches or small batch turkey sliders the next day.
I’ve roasted turkey this way for years. The seasoning is a paste I mix myself from dried herbs and pantry spices, bound with a little olive oil so it clings to the roast while it cooks. Pats of salted butter go on top, and as they melt they seep into the meat which adds richness and helps the skin brown.
The roast goes in uncovered, with no foil to fuss with and no basting, and that’s what makes it as easy for an ordinary dinner as it is for a small Thanksgiving. You get real roast turkey without buying and thawing a whole bird.
Looking for more single serving turkey recipes? Try my roast split turkey breast, turkey tenderloin, or turkey cutlet with gravy.
Ingredients
Here’s how to season a turkey roast with dried herbs and pantry spices, plus what to look for when you buy one. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
Turkey roast: The roast is the whole dinner, so buy a good one. I use a 3-pound boneless turkey roast, usually Butterball, though a Norbest roast works the same way. You’ll find them in the freezer or fresh meat section of most grocery stores. If yours is frozen, thaw it in the refrigerator in its packaging and allow 24 hours for every 4 to 5 pounds. Leave the string netting on while it roasts, since it holds the roast together, and cut it off after the roast rests.
Dried basil and oregano: These two herbs give the crust its flavor and hold up to a long roast better than fresh herbs. Dried rosemary or herbes de Provence can stand in for either one. For a fresh herb version, see the rosemary sage variation below.
Garlic powder and onion powder: Powders blend evenly into the paste and season every part of the roast without any chopping. For a bolder flavor, double the dried herbs and spices.
Kosher salt and coarse black pepper: Salt brings out the flavor of the meat, and coarse pepper adds a little warmth to the skin. If your roast is labeled as pre-brined or basted, you may want to cut back on the salt.
Olive oil: A little olive oil turns the dry seasonings into a paste that clings to the roast while it cooks. I use extra virgin for its flavor, and a lighter olive oil works if that’s what you have.
Salted butter: I lay pats of salted butter over the top of the roast before it goes into the oven. Salted butter seasons the skin as it melts, so the surface gets a little extra salt without adding more to the paste. Unsalted butter works too.
What Is A Turkey Roast?
A turkey roast is a boneless turkey roast made from breast and thigh meat tied together in string netting, so it roasts and slices like a loaf. Most are sold frozen and weigh about 3 pounds, and many include a gravy packet. Butterball makes one with white and dark meat and an all-white turkey breast roast, and either one works in this recipe with the same cook time.
Recipe Variations
These turkey roast recipes all start with the same herb paste and change the flavor of the crust with one or two additions, so the cook time and the method stay the same. Cook time stays at 1¾ to 2 hours, or until the thickest part reaches 165°F (74°C).
Garlic Butter Turkey Roast
Mash 2 tablespoons softened salted butter with 1 minced garlic clove and 1 tablespoon chopped fresh parsley. Loosen the skin with your fingers and spread the garlic butter underneath it, then rub the herb paste over the outside and place the butter pats on top as usual. The garlic butter sits against the meat as it melts, so the garlic flavor goes into the turkey and the pats on top still brown the skin.
Rosemary Sage Turkey Roast
Stir 1 tablespoon chopped fresh sage and the chopped leaves from 1 sprig of fresh rosemary into the herb paste along with the dried basil and oregano. Sage and rosemary are the classic Thanksgiving turkey herbs, and they give the skin a woodsy flavor the dried herbs alone don’t have.
Lemon Herb Turkey Roast
Add 1 teaspoon lemon zest and 1 tablespoon fresh lemon juice to the herb paste before rubbing it on the roast. The lemon brightens the garlic and herbs and makes a lighter-tasting roast, which I like when I’m making it outside the holidays.
Smoky Paprika Turkey Roast
Add ½ teaspoon smoked paprika to the dry seasonings before mixing in the olive oil. The paprika gives the crust a smoky flavor and a deeper red-brown color.
How To Cook A Turkey Roast
Cooking a turkey roast comes down to well-seasoned skin and a thermometer. Here’s how to prepare a turkey roast for roasting, with the photo showing it ready for the oven. The ingredient amounts and the full recipe are in the recipe card below.
- Preheat the oven to 325°F (165°C). Take the roast out of its packaging, pat it dry with paper towels, and leave the string netting on.
- In a small bowl, stir the basil, oregano, garlic powder, onion powder, salt, and pepper together with the olive oil until you have a thick paste. Rub it over the entire roast, top, bottom, and sides.
- Set the roast on a rack in a roasting pan and lay the slices of butter across the top.
- Roast uncovered for 1¾ to 2 hours, until the top is golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C).
- Take the pan out of the oven, cover the roast loosely with foil, and let it rest for at least 10 minutes. Snip off the netting, then slice.
Turkey Roast Cooking Times
A thawed 3-pound turkey roast takes 1¾ to 2 hours at 325°F (165°C), which is the size this recipe is written for. Larger roasts need more time. The package guide for a 4¾-pound roast lists 2¾ to 3 hours at the same temperature. Whatever the size, the thermometer decides when it’s done, so start checking the thickest part at the low end of the range and pull the roast as soon as it reads 165°F (74°C).
Expert Tips
Use a small roasting pan with a rack. The pan should fit the roast with a little room around it so hot air can circulate, but not so much room that the drippings spread thin and scorch. If you don’t have a rack, set the roast on sturdy vegetables like halved small potatoes, thick chunks of butternut squash, or thick onion wedges to lift it off the bottom of the pan. They hold their shape for the full roast and cook in the drippings.
Keep the thermometer away from the pan. Push the probe into the center of the thickest part of the roast from the side, so the tip sits in the meat and doesn’t touch the rack or the pan. A probe touching metal reads high and tells you the roast is done before it is.
Tent with foil only if the top browns too fast. The roast goes in uncovered so the skin crisps. If the crust looks dark before the thermometer gets close to 165°F (74°C), lay a sheet of foil loosely over the top for the last stretch of roasting.
Roasting two? The time stays the same. Two 3-pound roasts in one pan take about the same 1¾ to 2 hours as one, since each one cooks on its own. Leave space between them so the heat reaches all sides, and check each roast with the thermometer.
What To Serve With A Turkey Roast
A turkey roast pairs well with classic Thanksgiving side dishes, all made from scratch in small batches for one or two.
- Small Batch Mashed Potatoes: Creamy mashed potatoes are ready to soak up the gravy.
- Small Batch Cornbread Dressing: Cornbread dressing is the traditional side with roast turkey.
- Small Green Bean Casserole: A small green bean casserole rounds out the plate perfectly.
- Small Batch Cranberry Sauce: Tart cranberry sauce is the classic match for turkey and makes the best addition to leftover sandwiches the next day.
Troubleshooting
Here’s how to get your turkey roast as juicy and golden as you want it.
Why is my turkey roast dry?
A turkey roast turns out dry when it cooks past 165°F (74°C) or gets sliced before it rests. Remove the roast from the oven as soon as a thermometer in the thickest part reads 165°F, since the temperature climbs a few more degrees while it rests, and give it at least 10 minutes under foil before you slice. Cutting it right out of the oven lets the juices run onto the board instead of staying in the meat.
Why is my turkey roast taking longer than 2 hours?
A turkey roast runs past 2 hours when the center is still partly frozen, the oven runs cool, or the oven door opens too often. Thaw the roast completely in the refrigerator before roasting, allowing 24 hours for every 4 to 5 pounds, and check the oven with an oven thermometer if your roasts always run long. Keep roasting until the thickest part reads 165°F (74°C), and tent the top with foil if it browns before the center is done.
Why did the seasoning slide off my turkey roast?
Herb paste slides off a turkey roast when the surface is wet. Pat the roast dry with paper towels before rubbing on the paste so the olive oil and seasonings grip the skin. If the crust tastes mild even when it stays put, double the dried herbs and spices next time.
Why isn’t the skin on my turkey roast crispy?
Turkey roast skin stays soft when the roast is covered with foil during roasting or goes into the oven wet. Roast it uncovered for the full time, dry the skin well before seasoning, and lay the butter on top so the fat renders over the skin as it melts. Cover with foil only after the roast comes out of the oven to rest.
Why is the dark meat in my turkey roast still pink?
Dark meat in a turkey roast can look pink even when it has reached a safe 165°F (74°C). Thigh meat holds more of the pigment that stays pink after cooking, so color isn’t a reliable doneness test. Trust the thermometer reading in the thickest part of the roast, and if it reads 165°F, the roast is done.
How do I get the netting off a turkey roast without tearing the skin?
Netting comes off a turkey roast cleanly after the roast has rested for at least 10 minutes. The skin firms up as it rests and sticks less to the string. Snip the netting in several places with kitchen scissors and peel it away in sections rather than pulling it off in one piece.
Frequently Asked Questions
A Butterball turkey roast cooks uncovered on a rack at 325°F (165°C) until the center reaches 165°F (74°C), which takes about 1¾ to 2 hours for a thawed 3-pound roast. The package directions call for cooking spray only. My herb crusted turkey roast adds a garlic and herb paste and pats of butter, and it works with any 3-pound boneless turkey roast, including Butterball and Norbest.
Some packaged turkey roasts give directions for cooking from frozen, and it takes considerably longer than a thawed roast. We’ve only tested my herb crusted turkey roast with a fully thawed roast, so thaw it in the refrigerator first, allowing 24 hours for every 4 to 5 pounds.
A turkey roast is boneless, usually made from breast and thigh meat tied in string netting. A split turkey breast is one half of a whole breast, usually bone-in and skin-on, and it roasts in about 45 to 50 minutes.
Let leftover turkey roast cool completely, then refrigerate it in an airtight container for up to 3 days. You can also freeze it for up to 2 months.
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.
A 3-pound turkey roast makes 4 servings. That’s dinner for one or two people with planned leftovers, or a small dinner for 4.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this boneless turkey roast please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Herb Crusted Turkey Roast
Equipment
- roasting pan
Ingredients
- 1 (3 pound) turkey roast – thawed
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- 1 teaspoon olive oil
- 2 tablespoons salted butter
Instructions
- Preheat the oven to 325°F (165°C).
- Take the turkey roast out of its packaging and pat it dry with paper towels. Leave the string netting on.
- In a small bowl, stir together the basil, oregano, garlic powder, onion powder, salt, and pepper. Add the olive oil and stir until it forms a thick paste.
- Rub the paste over the entire roast, covering the top, bottom, and sides. Set the roast on a rack in a roasting pan.
- Cut the butter into thin slices and lay them across the top of the roast.
- Roast uncovered for 1¾ to 2 hours, until the top is golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C). If the top browns before the center is done, lay a sheet of foil loosely over it.
- Take the roast out of the oven, cover it loosely with foil, and let it rest for at least 10 minutes.
- Cut off the string netting, then slice and serve.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Yummy, easy and fast with leftovers for sandwiches. I would double the seasoning rub next time. I like my turkey well seasoned. Only took about an hour and a half in my oven. Cooked to 160 and let it rest. Husband said moist and dryness is usually his pet peeve with turkey breast. He’s a thigh guy. Will definitely make again. Thanks!
I’m so glad you both enjoyed it! Doubling the seasoning rub is a great idea if you like extra flavor. Thank you for sharing your experience — I love hearing how well it turned out!
Thank you, Joanie for helping me rediscover the joy of cooking when it is just for me!
Thank you so much for your kind comment! I’m truly happy to hear the recipes have helped you enjoy cooking for yourself again. That means a lot to me!
Outstanding.
Herb rub, gravy recipe especially made for an excellent meal.
I’m so happy you enjoyed it – thank you!
If I get two turkey roasts, and put them in the same roaster, is the cooking time the same?
If you’re roasting two turkey roasts in the same pan, the cooking time will generally stay about the same as for one roast, since each piece cooks independently. Just make sure there’s enough space around each roast for the heat to circulate evenly. I’d recommend using a meat thermometer to make sure both are cooked through properly. Hope that helps!
How do I defrost a frozen turkey ROAST? I couldn’t find the Butterball, which I have always used. I purchased a Norbest turkey roast.
Thaw the turkey roast in the refrigerator and in its original packaging. Allow at least one day of thawing for every 4 to 5 lbs of turkey.
Do I cover the roast with foil before baking to keep it from drying out?
No, you don’t need to cover the turkey roast with foil before baking. This will allow the skin to get nice and crispy. After cooking, cover the turkey with foil to let it rest and retain its juices before slicing.
My family loved this, very tasty.
Turned out really good and juicy!
I have always followed the Butterball instructions which say to cook from frozen. This takes much longer. Are your Butterball instructions different?
When I make a turkey roast, I thaw it in the refrigerator before cooking.
I made this for Thanksgiving, 2021 and I can’t thank you enough! This turkey roast was amazing, flavorful through and through. I followed the direction exactly only I added a little turkey stock every hour to moisten the breast. This is my go to recipe, thanks much!
Do they make these turkey roast’s with all white meat? Seems I have looked in the past and only saw the white/dark kind.
Yes, I believe they do.
For the turkey roast cooking…
Can you put it on a bbq or a smoker?
Yes, smoked turkey roast is wonderful! Here is a recipe I recommend: https://heygrillhey.com/smoked-turkey-breast/
Why two hours? The turkey will be like shoe leather!
No, if you follow the instructions in the recipe, your turkey will be perfectly tender and juicy.
Thank you…Have this same size and brand turkey roast…That is what I’m making for Turkey day.
Wonderful! I hope you enjoy the recipe and Happy Thanksgiving!
Looks delicious! Can’t wait to try it.. Any thoughts on how to prepare a gravy with this roast?
The turkey roast comes with a gravy packet.
I appreciated the extra comments along with the recipe
Do you bake this uncovered?
Yes, bake it uncovered.
Loving these small-batch recipes 🙂
Perfectly tender and juicy turkey. This is my go-to recipe.
This is such a simple recipe and so yummy.
This is such a great recipe. I make it for my small Thanksgiving feast but also make a turkey roast throughout the year.
Oh My!! These are such great recipes. Thank you for sharing. It is so important to remember that many of us, including me, might be on our own on Thanksgiving. So thank you for posting this.
So much easier than cooking a whole turkey.
I make this on an average Monday night. It’s so good, and so easy!
Looks delish! I am so ready for turkey!!!
Thank you, Lauren. I'm so ready too.
You have the best recipes!! I have already picked out 3 for thanksgiving so far!
That's so sweet of you to say, Mary. Thank you, I hope you enjoy them.
What a gorgeous roast, it looks perfect!
Thank you so much.
This is such a great Fall meal!
It truly is, Amanda. Turkey roast is a great weeknight meal too.
This is such a nice idea! I love a meal for one – just because you're eating alone doesn't mean you don't deserve something nice!
That's exactly how I feel, Kelly. Thank you.
Perfect for just a couple with left overs to enjoy later.
That's right and I love that there won't be too much left over.
Yum! That looks fabulous!
Thank you, Linda.
I'm loving these servings for one thing you have going on! Makes me kind of want my husband to stay at work later so I can have dinner all by myself and not have to share!! LOL!