Dinner

Herb-Rubbed Boneless Turkey Breast Roast with Onion and Garlic Recipe

ByJulian Dempsey November 12, 2025November 12, 2025

Introduction

This boneless turkey breast roast is a flavorful and moist main dish perfect for family dinners or special occasions. Infused with garlic, herbs, and a touch of paprika, it offers a deliciously seasoned bite every time. Plus, it’s easy to prepare and roast to perfection.

A white oval plate holds a partially sliced roasted turkey breast with a golden-brown, herb-covered crust on top, showing the light, juicy inner meat inside. The turkey is sliced into about five pieces, with the thicker main part at the back and thinner slices fanning forward. Around the turkey on the plate are fresh green rosemary sprigs and bright red cranberries, adding color and contrast. The scene is set on a white marbled texture surface, and there is a white container blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pound boneless turkey breast roast
2 tablespoons olive oil
2 tablespoons butter (softened)
3 cloves garlic (minced)
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 medium onion (quartered)
1 cup chicken broth

Instructions

Step 1: Thaw the turkey breast completely in the refrigerator, which takes about 2-3 days. Preheat your oven to 350°F.
Step 2: Pat the turkey breast dry with paper towels, working carefully around the netting. Do not remove the netting.
Step 3: In a small bowl, mix together the softened butter, olive oil, minced garlic, dried rosemary, thyme, kosher salt, black pepper, and paprika to create an herb paste.
Step 4: Spread the herb mixture over the outside of the turkey breast, massaging it through the netting holes as much as possible. Don’t worry if most of it stays on top; it will melt and infuse flavor during cooking.
Step 5: Arrange the quartered onion at the bottom of a Dutch oven and pour the chicken broth over the onions.
Step 6: Place the seasoned turkey breast on top of the onions in the Dutch oven.
Step 7: Roast the turkey uncovered for the first 45 minutes.
Step 8: Check the turkey’s color; if it’s browning too quickly, cover with the Dutch oven lid. If the color looks good, keep it uncovered and baste with pan juices.
Step 9: Continue cooking for an additional 45 minutes, or until the internal temperature reaches 165°F at the thickest part of the breast.
Step 10: Remove the turkey from the oven and let it rest for 15 minutes before removing the netting. Slice against the grain to serve.
Step 11: While the turkey rests, prepare a gravy packet according to package directions to accompany the roast.

Tips & Variations

For extra flavor, marinate the turkey breast with the herb paste overnight before roasting.
If you prefer fresh herbs, substitute 1 tablespoon each of fresh rosemary and thyme.
Use a meat thermometer to ensure the turkey is perfectly cooked without drying out.
Try adding carrots and celery to the Dutch oven along with the onions for a richer roasting base.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm slices in a covered dish in the oven or microwave to keep the meat moist. For longer storage, freeze leftovers for up to 2 months and thaw in the refrigerator before reheating.

How to Serve

A white plate holds a meal with three main parts: on the left, a bunch of bright green cooked green beans arranged neatly; next to the beans, two fresh red cranberries and a small sprig of rosemary add color and freshness; the right side of the plate shows two thick slices of roasted turkey breast topped with light brown gravy, the meat appearing moist with a slightly golden edge; behind the turkey slices, a scoop of creamy mashed potatoes with a smooth texture and a small pool of golden gravy on top completes the dish, all set on a white marbled surface with a striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I remove the netting before cooking?

It’s best to leave the netting on during cooking to help the turkey breast hold its shape and retain moisture. Remove it only after the turkey has rested.