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Looking for the perfect centerpiece for your small Thanksgiving or dinner party? This Turkey Roast adorned with a rich blend of herbs and spices is your answer. It’s cozy, delicious, and incredibly simple to make.
If you find yourself with leftover turkey, consider using it in our easy-to-make Thanksgiving Sliders!
If you’re a fan of turkey and want to explore options beyond this fantastic roast, consider trying these single serving and small batch turkey recipes: Roast Turkey Breast, Turkey Tenderloins, or tender, juicy Turkey Cutlets. For a cozy Thanksgiving dinner for two, any of these recipes are excellent to include.
Why You’ll Love This Turkey Roast Recipe
- Perfectly Portioned: Ideal for small meals or gatherings, providing a satisfying feast without excessive leftovers.
- Ease and Simplicity: This recipe is straightforward, with easy-to-follow steps that take the guesswork out of roasting turkey.
- Flexibility: Offers a range of ingredient substitutions to suit various dietary needs and preferences.
- Flavorful and Juicy: The herb crust locks in moisture, resulting in a succulent turkey roast that is aromatic and delicious.
Be sure to explore all of our Thanksgiving For One recipes.
What Is A Turkey Roast?
A turkey roast is essentially a smaller, easier-to-manage version of a full turkey. It’s a boneless cut of turkey meat that is typically tied together and cooked much like a small roast. Perfect for those intimate gatherings where a full turkey is simply too much!
Ingredient Notes
- Turkey Roast: The brand I use most often is a Butterball turkey roast. They typically weigh around 3 pounds.
- Dried basil, oregano, garlic powder, onion powder, salt, and black pepper: These spices add tons of flavor. Feel free to switch up the spices and use other types instead. I also love using dried rosemary or herbes de Provence instead of the ones listed in this recipe.
- Olive oil: The olive oil is added to the spices to make a paste which helps the spices stay on the turkey as it roasts. I use extra virgin olive oil in this Butterball turkey roast recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Butter: I use salted butter in this recipe and place the pieces of butter over the top of the turkey. As the butter melts from the heat of the oven it soaks into the turkey and crisps up the skin a bit.
For the full recipe please scroll down to the recipe box at the bottom of the post.
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.
- Make the herb paste by combining the spices in a bowl with olive oil; stir and rub all over the turkey roast.
- Place the turkey on a rack in a roasting pan and top with butter.
- Bake in a 325-degree F oven (165 degrees C) for 1.5 to 2 hours, uncovered.
- After you remove the turkey from the oven. Cover the pan with aluminum foil to allow the turkey to rest.
Serving Suggestions
Pair this turkey roast with classic sides to create an unforgettable meal. Whether it’s mashed potatoes or a fresh salad, this turkey will be the star.
- Mashed Potatoes: A classic side that never fails.
- Green Beans: Lightly sautéed for a healthier option.
- Cranberry Sauce: Offers a tangy contrast to the turkey.
Expert Tips
- Keep the Mesh: Don’t remove the mesh string around the boneless turkey roast; it helps the meat keep its shape during cooking.
- Use a Meat Thermometer: For a foolproof turkey, get a meat thermometer. To check for complete cooking, insert it into the thickest part of your turkey roast. The internal temperature should reach 165°F (74°C).
- Allow Time to Rest: After cooking, let the turkey rest for 10-15 minutes. This allows the meat juices, which rise to the surface during cooking, to redistribute throughout the roast. Skipping this step will result in a less juicy turkey when sliced.
Frequently Asked Questions
You can use a fresh or a frozen turkey roast but make sure the turkey is completely thawed before roasting. Always thaw turkey in the refrigerator. The brand I use most often is a Butterball turkey roast.
You can find a fresh turkey roast in the fresh meat section of your grocery store. Look for a frozen turkey roast in the frozen meat section.
No. The casing is what holds the meat together. If you remove it before cooking, the meat will fall apart.
Store any leftover turkey roast in an airtight container in the refrigerator for up to 4 days.
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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this boneless turkey roast or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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
- Heat oven to 325° F (165° C)
- Remove roast from package; pat dry with paper towels. Leave string netting on roast.
- In a small bowl, mix together the basil, oregano, garlic powder, onion powder, salt, and pepper. Stir in the olive oil and make a paste.
- Rub spice mix over the entire roast and place on a roasting rack in a roasting pan.
- Place slices of butter on top of roast.
- Bake, uncovered for 1 ¾ to 2 hours, or until a meat thermometer inserted in center of roast reaches 175 degrees F.
- Cover roast with foil and let stand at least 10 minutes before removing string netting and carving.
Notes
- Keep the Mesh: Don’t remove the mesh string around the boneless turkey roast; it helps the meat keep its shape during cooking.
- Use a Meat Thermometer: For a foolproof turkey, get a meat thermometer. To check for complete cooking, insert it into the thickest part of your turkey roast. The internal temperature should reach 165°F (74°C).
- Allow Time to Rest: After cooking, let the turkey rest for 10-15 minutes. This allows the meat juices, which rise to the surface during cooking, to redistribute throughout the roast. Skipping this step will result in a less juicy turkey when sliced.
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.
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.