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A turkey roast on a plate surrounded by cherry tomatoes and spinach.
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4.91 from 32 votes

Herb Crusted Turkey Roast

This turkey roast recipe features tender, juicy meat with a golden, herb-seasoned crust. Easy to make and perfectly sized for a small Thanksgiving dinner.
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 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

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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