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This turkey roast recipe delivers tender, juicy meat with a golden, herb-seasoned crust – perfect for a small Thanksgiving dinner or an intimate celebration. It’s simple to prepare, full of flavor, and gives you all the warmth of a traditional holiday turkey in a perfectly portioned size.
Featured Comment
“Perfectly tender and juicy turkey. This is my go-to recipe.”
– Megan
Why You’ll Love This Recipe
- Perfectly Portioned: Designed for smaller gatherings, this turkey roast delivers all the flavor of a full-sized bird without the excess.
- Full of Flavor: The herb seasoning blend creates a golden, flavorful crust while keeping the meat juicy and tender.
- Easy to Prepare: Simple steps and basic ingredients make roasting turkey stress-free.
- Ideal for the Holidays: Whether it’s Thanksgiving, Christmas, or a special weekend dinner, this roast feels festive and satisfying.
- Great Leftovers: If you happen to have a little extra, use the slices in sandwiches or in our Thanksgiving Sliders for a next-day treat.
Roasting a turkey always feels special, even when I’m cooking for just one or two. This recipe reminds me of the holidays I spent surrounded by family, but in a size that makes sense for a smaller table. The aroma of herbs as it roasts and the first slice into tender turkey always bring a little bit of that celebration feeling back, no matter the day.
Looking for more turkey recipes for one or two people, try a roast turkey breast, turkey tenderloins, or turkey cutlets, all great for a small Thanksgiving meal.
Ingredients
If you have any ingredients leftover from this roast turkey recipe, check out our Leftover Ingredients Recipe Finder.
- Turkey Roast: I typically use a Butterball turkey roast, which weighs about 3 pounds, a great size for smaller meals. You can use fresh or frozen turkey, but if frozen, thaw it fully in the refrigerator before cooking.
- Seasonings: A blend of dried basil, oregano, garlic powder, onion powder, salt, and black pepper gives the turkey plenty of flavor. You can adjust the seasonings to your taste by substituting dried rosemary or herbes de Provence for a slightly different herb profile.
- Olive Oil: Mixing the spices with extra virgin olive oil creates a paste that helps them adhere to the turkey while roasting. Extra virgin olive oil is the least processed, retaining a pure olive flavor along with vitamins and minerals. If you prefer, you can use a lighter olive oil instead.
- Butter: I use salted butter, placing small pieces over the turkey before roasting. As it melts, the butter infuses the meat with flavor and helps create a crisp, golden surface.
Buying & Preparing a Turkey Roast
Where to Find It: Boneless turkey roasts are usually in the freezer or fresh meat section of most grocery stores. Look for options that include both white and dark meat if you have a preference.
Thawing Tip: If using frozen turkey, thaw in the refrigerator—allow 24 hours for every 4-5 pounds.
String Casing: Leave the string on while cooking. It helps the roast hold its shape and should be removed after resting.
Recipe Variations
Try one of these easy ways to change up this turkey roast recipe and add a new layer of flavor to your meal.
- Garlic Butter Turkey Roast: Mix softened butter with minced garlic and fresh parsley, then rub it under the skin before roasting.
- Lemon Herb Turkey Roast: Add lemon zest and a squeeze of fresh lemon juice to the seasoning mix for a lighter, citrusy flavor.
- Smoky Paprika Turkey Roast: Stir ½ teaspoon of smoked paprika into the spice blend for a slightly smoky aroma.
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.
Expert Tips
- 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.
Serving Suggestions
Pair this turkey roast with your favorite classic single serving side dishes for a memorable meal.
Frequently Asked Questions
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.
Roast it uncovered for the best golden crust. If it starts to brown too quickly, lightly tent it with foil toward the end of cooking.
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.
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 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
- Preheat the Oven: Set the oven to 325°F (165°C).
- Prepare the Roast: Remove the turkey roast from its packaging and pat it dry with paper towels. Leave the string netting on the roast.
- Make the Herb Paste: In a small bowl, combine the basil, oregano, garlic powder, onion powder, salt, and pepper. Stir in the olive oil to create a paste.
- Season the Roast: Rub the herb paste evenly over the entire turkey roast, ensuring it's well-coated. Place the roast on a rack in a roasting pan.
- Add Butter: Lay slices of butter on top of the turkey roast.
- Bake: Roast the turkey, uncovered, for 1 ¾ to 2 hours, or until the internal temperature in the center reaches 165°F using a meat thermometer.
- Rest and Serve: Remove the roast from the oven, cover it with foil, and let it rest for at least 10 minutes. Carefully remove the string netting before slicing and serving.
Notes
- 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.
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!