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A turkey roast on a plate surrounded by cherry tomatoes and spinach.
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4.90 from 29 votes

Herb Crusted Turkey Roast

This tender and juicy turkey roast features both white and dark meat. It's simpler to prepare than a whole turkey and is perfect for a small gathering.
Prep Time15 minutes
Cook Time2 hours
Resting Time10 minutes
Total Time2 hours 25 minutes
Course: Main Dish
Cuisine: American
Diet: Gluten Free
Keyword: boneless turkey roast, turkey, turkey roast
Servings: 4 servings
Author: Joanie Zisk

Equipment

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
US - Metric

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

Serving: 1serving | Calories: 403kcal | Protein: 52g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 188mg | Sodium: 611mg | Potassium: 541mg | Vitamin A: 310IU | Calcium: 33mg | Iron: 2.3mg

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