Boneless Turkey Breast (Oven Roasted)

sliced boneless turkey breast on a wooden cutting board

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Boneless Turkey Breast (Oven Roasted)

Make this boneless turkey breast for a small holiday gathering!

Prep Time10

Cook Time2

Course: dinner, Main Course

Cuisine: American

Keyword: boneless turkey breast

Servings:

Calories: 545kcal

Author: Teri Turner

Ingredients

3 tablespoons Celtic Sea Salt® Savory Brine Blend* divided
8 tablespoons butter softened
4 celery stalks trimmed and cut into large pieces
2 large carrots peeled and cut into large pieces
1 large onion cut into quarters
1 3- to 4- pound boneless turkey breast half*
1 ½ cups dry white wine
1-2 cups chicken broth
2 tablespoons cornstarch or more
Splash of heavy cream or more

Instructions

Preheat the oven to 325F.
In a small bowl, combine the softened butter with 2 tablespoons of brine blend.
Place the celery, carrots, and onion in the bottom of a roasting pan. Set a rack on top of them.
Pat the turkey breast dry and sprinkle 1 tablespoon of the brine blend over the top and bottom, rubbing it into the meat with your hands. Set the turkey on the rack, skin-side up.
Gently work your fingers under the skin of the turkey breast to loosen it from the flesh and place half the butter mixture under the skin all over. Be patient with this step and make sure you’re not tearing the skin off. Rub the remaining butter mixture all over the skin of the breast.
Pour the wine into the bottom of the pan over the vegetables. Transfer the pan to the oven.
Roast the turkey breast until the internal temperature is 160F in the thickest part of your breast, about 1 ½ to 2 ½ hours total cooking time depending on the size of your breast. Start checking the temperature about 1 hour into cooking. Once your temperature gets to 120F, your breast will reach 160F pretty fast so keep an eye and measure every 10-15 minutes or so. It’s essential not to overcook the turkey!
Teri Tip: If you have a convection oven and want to use it for the last 15 minutes to boost the browning, that’s great. And if your breast is browning too fast, loosely tent it with aluminum foil and keep cooking until it reaches 160F
Remove the pan from the oven and let the turkey rest. The internal temperature will continue to rise as it rests.
Collect the pan drippings and pour them into a small saucepan, discarding the celery, carrots, and onion pieces. Add the chicken broth and bring to a low simmer.
In a small bowl, combine the cornstarch and heavy cream and whisk into a slurry. Add the slurry to the pan and whisk together. If the gravy is your desired thickness, let it cook a little but if you’d like it a little thicker add more slurry.
Slice the turkey breast and serve with the gravy and sides.

Notes

*While Celtic Sea Salt® is the absolute best option here, you can also use another high quality savory herb seasoning blend if needed.

*Whole turkey breasts are usually about 8 pounds each. This recipe calls for one half of a split breast.

Note: Cooking time for a similar size, bone-in turkey breast will vary depending on size and should take about 2 hours. Start checking the internal temperature after cooking for an hour at 325F. Remove from the oven when it reaches 160F and let rest.

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