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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 a small 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
A Turkey For Small Gatherings
A turkey roast will give you all the deliciousness of a full-sized bird without the extra hassle.
Thanks to my delightful herb seasoning blend, you’ll enjoy a golden, tasty crust that keeps the meat juicy and tender. With straightforward steps and simple ingredients, roasting turkey becomes a breeze.
Whether you’re cooking for Thanksgiving, Christmas, or just a weekend dinner, this roast brings a festive touch that’s sure to please. If you find yourself with some extra slices, they make for fantastic sandwiches or can be transformed into our Thanksgiving sliders for a next-day treat.
Looking for more turkey recipes for one or two people, try my roast turkey breast, turkey tenderloins, or turkey cutlets recipes, 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 usually use a Butterball turkey roast, which weighs about 3 pounds, perfect for those smaller gatherings. You can use either fresh or frozen turkey, but if you use frozen, make sure to thaw it completely in the refrigerator before cooking.
- Seasonings: A mix of dried basil, oregano, garlic powder, onion powder, salt, and black pepper really amps up the flavor of the turkey. Feel free to tweak the seasonings to suit your palate; swapping in some dried rosemary or herbes de Provence can give it a nice twist.
- Olive Oil: Blending the spices with extra virgin olive oil forms a paste that sticks to the turkey while it roasts. Extra virgin olive oil is the least processed option, so it keeps that fresh olive taste along with beneficial vitamins and minerals. If you’d like, you can go for a lighter olive oil instead.
- Butter: I like to use salted butter, placing small pieces on top of the turkey before it goes into the oven. As it melts, the butter seeps into the meat, adding flavor and helping to achieve that lovely, crispy golden skin.
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: Blend some softened butter with minced garlic and fresh parsley, then gently rub it under the skin before roasting for a rich flavor.
- Lemon Herb Turkey Roast: Mix in some lemon zest and a splash of fresh lemon juice with your seasoning for a bright, citrus flavor.
- Smoky Paprika Turkey Roast: Add ½ teaspoon of smoked paprika to your spice mix for a delightful smoky aroma that will elevate your dish.
How To Cook A Turkey Roast
These photos and step-by-step instructions are designed to help you visualize the process of roasting a turkey. Check out the recipe box below for the ingredient amounts and the complete recipe instructions.
- Prepare the Herb Paste: In a small bowl, combine the spices with olive oil to create a flavorful paste. Rub this mixture evenly all over the turkey roast.
- Set Up for Roasting: Place the turkey roast on a rack inside a roasting pan. Don’t forget to add some butter on top of the turkey for extra richness.
- Bake: Roast the turkey in an uncovered oven set to 325°F (165°C) for about 1.5 to 2 hours, or until it’s fully cooked and golden brown.
- Rest the Turkey: Once the turkey is done, take it out of the oven and cover the pan with aluminum foil. Allow the turkey to rest for 10-15 minutes before slicing into it.
Tips
- Keep the Mesh On: Make sure to leave the mesh string on the turkey roast while it cooks. It helps keep the meat together, so it maintains its shape as it roasts.
- Check with a Meat Thermometer: Grab a meat thermometer to check that your turkey is cooked just right. Stick it into the thickest part of the roast, steering clear of the edges or the pan, and aim for an internal temperature of 165°F (74°C).
- Let It Rest: Once it’s done cooking, let the turkey rest for about 10-15 minutes before you start slicing. This is a crucial step that allows the juices to spread throughout the meat, making sure every slice is juicy and packed with flavor. If you skip this, you might end up with dry turkey.
Serving Suggestions
Pair this turkey roast with your favorite classic single serving side dishes for a memorable meal.
Frequently Asked Questions
I recommend always using 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 your oven to 325°F (165°C).
- Prepare the Roast: Take the turkey roast out of its packaging and gently pat it dry with some paper towels. Keep the string netting on the roast for now.
- Make the Herb Paste: In a small bowl, mix together the basil, oregano, garlic powder, onion powder, salt, and pepper. Then, stir in the olive oil until you have a nice paste.
- Season the Roast: Generously rub the herb paste all over the turkey roast, making sure it’s well-coated. Place the roast on a rack inside a roasting pan.
- Add Butter: Place slices of butter on top of the turkey roast.
- Bake: Roast the turkey, uncovered, for about 1 ¾ to 2 hours, or until the internal temperature in the thickest part 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: Make sure to leave the mesh string on the turkey roast while it cooks. It helps keep the meat together, so it maintains its shape as it roasts.
- Check with a Meat Thermometer: Grab a meat thermometer to check that your turkey is cooked just right. Stick it into the thickest part of the roast, steering clear of the edges or the pan, and aim for an internal temperature of 165°F (74°C).
- Let It Rest: Once it’s done cooking, let the turkey rest for about 10-15 minutes before you start slicing. This is a crucial step that allows the juices to spread throughout the meat, making sure every slice is juicy and packed with flavor. If you skip this, you might end up with 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!