Roast a boneless turkey breast with this boneless turkey breast recipe, flavored with a deliciously savory marinade. Perfect for Thanksgiving!
Foolproof Boneless Turkey Breast Recipe
Once the calendar page flips over to November, I start thinking about Thanksgiving. There's so much to plan! Whether you're hosting at home or bringing a covered dish to someone else's house, Thanksgiving requires thought.
I have a roster of side dishes and desserts that regularly make an appearance at Thanksgiving, but over the years I'd never really settled on one particular main dish recipe.
Until now.
This foolproof boneless turkey breast recipe is the turkey recipe for the books.
It's much easier than having to manhandle a giant whole turkey into a pan, and since it has a simple marinade to use for basting, you'll be surprised by how much flavor a boneless turkey breast can have.
Side dishes can be easy, too. My squash casserole and broccoli casserole are always big Thanksgiving hits.
There are just four ingredients in the marinade: malt vinegar, brown sugar, lemon juice, and olive oil. You probably have some of them in your pantry already! Let's get down to cooking.
Tips for Making Boneless Turkey Breast Roast
- Line your pan with parchment paper or foil for easy cleanup.
- No roasting rack? Here's a solution. Crunch up a long length of foil like a snake, then bend it into a loose coil. Voila! Instant disposable roasting rack.
- Don't worry about the timing of the basting during cooking. Just baste it when you remember to and it will come out fine.
- This boneless turkey breast is absolutely wonderful for sandwiches, and very economical. It costs far less per pound than deli meat!
- Homemade cranberry sauce is really easy to make. Only three ingredients! Try this tangerine cranberry sauce (swap in orange juice if you prefer).
- Got leftovers? Make this casserole with your leftover turkey.
Foolproof Boneless Turkey Breast Recipe
Ingredients
- 3 pounds boneless turkey breast, thawed
- ¼ cup malt vinegar gluten free: substitute rice vinegar
- ¼ cup brown sugar
- ¼ cup lemon juice
- ½ cup extra virgin olive oil
Instructions
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Preheat the oven to 325 F and prepare a roasting pan with a rack. Line the pan with foil or parchment for easy cleanup if desired.
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Remove the wrapper (and gravy packet, if any) from the thawed boneless turkey breast. You can leave the butcher's string on, but loosen it a little so it doesn't cut into the turkey. Place the turkey breast upside down on the roasting rack in the pan.
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Combine the malt vinegar, lemon juice, and brown sugar in a bowl. Whisk. Slowly drizzle in the olive oil, whisking continuously, until an emulsion is formed. Split the marinade into two separate bowls (to prevent cross-contamination).
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Use one bowl of marinade to thoroughly coat the turkey breast, starting with the underside of the breast. Then, turn the breast right side up and coat the top and sides. Place the pan in the oven.
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Roast for about 2 hours, or until a thermometer reads 165 F when inserted in the thickest part. During the cooking process, occasionally baste with the second bowl of marinade.
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Let rest 10 minutes before slicing.
Hi! I am wondering if I can substitute orange juice for the lemon juice?
Yes, you can. The flavor will be different, but it will still work!
Hi Katie. I am just cooking your recipe for the first time. It looks wonderful. One question regarding nutritional values, please. What is the portion size - 6 or 7 oz. And I did not see ‘Protein listed’. Can you please tell grams of protein per portion. Many thanks.
All nutritional values are estimates, because turkey breasts as sold in stores will vary in size quite a bit. A single portion is 3 1/2 ounces. 3 1/2 ounces, or 100 grams, of turkey breast contains about 30 grams of protein. Source: https://web.extension.illinois.edu/turkey/nutrition.cfm
Hi! I was just wondering if this turkey breast is rolled or just as cut from the bird and netted. I ordered a butterflied and rolled breast but there was a mix up and it was just netted instead. Hoping not to have to butterfly and roll myself. This recipe looks delicious and can’t wait to try.
As cut from the bird and netted.
I am getting ready to make the marinade, and I started to wonder if you need any salt? I will make it as you have in the recipe, but I am just curious about that. Some recipes I have seen that have rubs have salt, pepper, paprika and some herbs.
Your turkey photos sure look good!!
It typically doesn't need salt, because turkey breasts are usually already injected with a salt solution. You can add any herbs you like, though. Thank you for stopping by! 🙂
I purchase this 3 lb breast raw from Walmart several times a year. It runs about $13.00 I bake it for 2-21/2 hours and then slice with my electric knife. It’s ALOT CHEAPER for lunches than any Deli meats !!
It remains nice & moist and has a Great flavor too !!
I LOVE THESE LITTLE BREAST !!!
Great for Dinner meals too, not just a holiday! Roast or make mashed potatoes, carrots, broccoli.. excellent meal !!! CHEAP TOO !!
Hi! Your recipe sounds wonderful. I am wondering if I can use brown sugar substitute and it would still turn out as good as yours? I didn’t know if anyone has tested this. There are a few diabetics in the family.
I haven't tried it, so I can't guarantee how it would work. I might just omit it, if I were you, so you have the savory flavors without having to worry about the sugar substitute's performance.
Tender, juicy, and delicious. Three words I usually don't put together to describe turkey breast. A definite keeper!
Have you ever marinated the turkey breast for few hours before roasting
Yes, you can definitely do that.