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I have now made this seasoned roast turkey breast boneless recipe a few times and finally snagged a good photo of the finished product. You can score boneless turkey roasts at ALDI for $7.99 regular price in the freezer section. At a regular grocery store, you are going to pay around $12 – $14 for the same thing. I’ve purchased the more expensive version when ALDI was sold at during the holidays and it hurt me to pay almost double for the same thing. Low prices and high quality are one of the many reasons I love to shop at ALDI.
With a household full of picky eaters including two that are vegetarian, it is nearly impossible to find one meal that makes everyone happy. Even trying to find one meat dish that the family will enjoy is next to impossible. This Seasoned Roast Turkey Breast Boneless Recipe is one recipeI can make and know at least four people will devour it. In fact, there was absolutely nothing left of this boneless turkey after the most recent dinner.
If you have leftovers (we never do), you can also slice it thin as Amy Clark suggests in her book “The Good Life for Less” and use the delicious juicy turkey for sandwiches. The quality that you will get from is much higher than any deli lunch meat you will purchase. Making this boneless turkey as a roast and using it as lunch meat is healthier, inexpensive, and you know exactly what is in it!
You should have most of these spices on hand and if not, you can purchase all of these at ALDI. I think they are just around $1 and they do carry dried basil and parsley as well as many others.
The instructions on the package of the boneless turkey state to cook for 90 minutes at 350 degrees or until the internal temperature reaches 170 degrees. I find that if I take it out of the oven at 160 degrees, while it sits for 5-10 minutes after taking out of the oven it will reach 170 degrees and not dry out or be overcooked.
Seasoned Roast Turkey Breast Boneless Recipe
For a complete meal we paired with a simple rice pilaf (rice, vegetable broth, butter – no spices to scare away the kids!), easy ratatouille(from the freezer), and canned biscuits with grandma’s homemade grape jelly. I love to make side dishes that can also be used as the main dish for the vegetarians (me!). I topped the rice with theratatouillefor my dinner!
Make sure to save this recipe as you will want to make this later!
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Boneless Seasoned Turkey Recipe
- 1 boneless turkey breast 2-3 pounds
- 2 tablespoons olive oil
- 1 teaspoon seasoned salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 350 degrees.
- Combine all the spices in a bowl.
- Cover turkey with olive oil.
- Rub with mixed spice.
- Cook for around 90 minutes or until internal temperature reaches 170 degrees.
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Comments
I cooked our 2 1/2 pound Boneless Turkey Breast in our Ronco Rotisserie for my husband and I and these spices together were absolutely wonderful! and so flavorful. I saved the juices and made some gravy which was divine as it also had a bit of the spices that flavored it heavenly. A couple of days later, I took the left over turkey (sliced and heated it up a bit) and made my husband and I an awesome salad with the turkey on top. It was so good.
★★★★★
First time ever leaving a review for a recipe. I followed the recipe exactly and had many compliments but my own opinion (the one that matters) was it was fantastic. It made enough for four people with seconds and a couple of thirds.
★★★★★
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FAQs
2- to 2½-pound bone-in turkey breast half: Roast at 325°F for 60 to 70 minutes. 2½- to 3-pound boneless turkey breast: Roast at 325°F for 40 to 60 minutes. 4- to 6-pound whole turkey breast: Roast at 325°F for 1½ to 2¼ hours. 6- to 8-pound whole turkey breast: Roast at 325°F for 2¼ to 3¼ hours.
What temperature should a boneless turkey breast be cooked to? ›
As a general rule, roast it for 20 minutes in a 450°F oven to brown the skin, then loosely cover it in foil and keep roasting until a thermometer inserted into the thickest part registers 165°F.
Do you bake turkey breast covered or uncovered? ›
To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.
How long do you cook a Butterball boneless turkey breast? ›
Note: Cook time from thawed: 2 hours 15 minutes. Cook time from frozen: 3 hours. BBQ from thawed: 1 hour 30 minutes.
Do you cover a Butterball boneless turkey roast? ›
Do not cover. Cook for 4 hours or until meat thermometer reads 165°F (74°C). Let stand for 10 to 15 minutes before removing the netting and slicing. Note: Cook time is approximate as oven temperatures vary.
How long to cook 3 lb turkey breast at 350? ›
How Long to Roast a Turkey Breast. In general, you'll want to cook a bone-in turkey breast for about 20 minutes per pound at 350 degrees F (177 degrees C), or until it reaches a minimum internal temperature of 165 degrees F (74 degrees C).
How long to cook a Butterball turkey breast at 325? ›
In a shallow pan, place the roast in a convection oven preheated to 325 degrees F. Cook the roast for approximately 2.5 hours or 15 minutes per pound.
How do you know when a boneless turkey breast is done? ›
When the turkey is cooked, the final reading should be 180 - 185ºF (82 - 85ºC) in the thigh and 170 - 175ºF (77 - 80ºC) in the breast. If a meat thermometer is not available, pinch the thick muscle of the drumstick or the breast between cloth- or paper towel-protected fingers.
How can you tell if turkey breast is done without a thermometer? ›
you test by inserting a very sharp knife or skewer in the thickest part of the leg (drumstick) and if it runs clear it should be cooked. Twist the leg bone and prick the breast with a fork. If the leg bone rotates easily and if juices from the breast run clear, the bird is almost certainly done.
What temperature does turkey breast dry out? ›
(Our turkey took about an hour.) If that temperature seems low, read our post about poultry temperatures! If you wait to pull the turkey at 165°F (74°C), the breasts will be overcooked and dry.
Place roast, skin side up, on a flat roasting rack in 2-inch deep roasting pan. Do not add water to pan. Roast uncovered according to Cooking Schedule or until meat thermometer in center of breast roast reaches 170° F and in center of turkey roast reaches 175° F.
What's the difference between roasting and baking a turkey breast? ›
What's the Difference Between Baking and Roasting? Roasting uses the same type of all-over, dry heat as baking, but at higher temperatures between 400 and 450° F. Choose the roasting method to get thicker, tougher foods brown and crisp, and the baking method to retain moisture in thinner, more delicate foods.
How long does it take to cook a 3lb boneless Butterball turkey? ›
Convection Oven 325°
| Weight | Cook Time (Unstuffed) | Cook Time (Stuffed) |
|---|
| 3-5½ lbs. | 1½ -2 hrs. | 1¾-2½ hrs. |
| 5½-9 lbs. | 2-2½ hrs. | 2½-3¼ hrs. |
| 18-22 lbs. | 2½-3 hrs. | 3¼-3¾ hrs. |
| 22-24 lbs. | 3-3½ hrs. | 3¾-4¼ hrs. |
and put it into the oven for 2 hours *at 325°*. I started checking on it about an hour and a half but at 2 hours. it came out looking roasted and beautiful. Cut away that netting and discard, and then your turkey is ready to go.
How to cook a Butterball turkey breast in a box? ›
You just take this product out of the box, remove the plastic covering, rub it with oil (I used olive oil) and put it in the oven for four hours. Now, I did check the internal temperature and the turkey was actually cooked in just over 3 1/2 hours. I think they give extra time just to be safe.
Do I need to season a Butterball turkey? ›
Butterball whole turkeys are individually pre-brined for convenience and taste, but if you want even more flavor and juiciness, you can brine, marinate, or inject your turkey following our step-by-step instructions. For those who love stuffing, our How to Stuff a Turkey video is a must-watch.
