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Boneless, skinless turkey breast easy in the oven: This delicious roast turkey breast recipe is the perfect

size for a smaller Thanksgiving or Christmas gathering

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This boneless, skinless turkey breast recipe is the perfect, healthiest, slimmer version of a delicious holiday dinner. Serve the roast with a light, easy-to-make sauce.

Advantages of roasting a boneless, skinless turkey breast

• Perfect for a small family: If an entire bird is too much for your family, roasting only parts of it is the ideal solution. You can also learn how to cook turkey thighs or how to cook turkey leg if you are looking for dark meat recipes.

• Healthier: The white flesh of the breast is the leanest part of the bird, and if the skin is removed it is even leaner. There is no need to count calories.

• Juicy meat: When roasted alone, a breast is more succulent than when roasting a whole turkey

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• Easy and fast: The roast will only need about 50 minutes in the oven

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• Sauce included: The breast is served with a simple homemade sauce.

Recipe ingredients

There is only one main ingredient and a few other simple ingredients to season the meat and make the sauce

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• Boneless and skinless turkey breast: Can be fresh or frozen. If it is frozen, thaw it in the refrigerator and bring it to room temperature before cooking.
• You will need about 2 lb/1kg of boneless, skinless turkey breast to serve four people.

• Vegetable oil for rubbing and burning meat

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• Seasoning: Poultry seasoning of your choice, fine sea salt or Kosher salt, and ground black pepper

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• Sauce: Two tablespoons of butter, a small onion, tomato paste, chicken broth and all-purpose flour.

Step-by-step instructions

You will need a cast iron skillet

or other safe heavy-bottomed baking pan (Amazon affiliate link). If you don’t have an oven-safe skillet, seal the meat in a regular skillet and then transfer it to a roasting pan.

• Preheat oven to 325°F/160°C

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• Season: Dry the meat with paper towels and rub it with a tablespoon of olive oil. Sprinkle with salt, pepper and poultry seasoning, and rub well to cover (1).

• Sealing: Heat another tablespoon of oil in the cast iron pan over high heat. Seal on all sides, about 2 minutes per side, until lightly browned all over (2).

• Roast: Transfer the cast iron skillet to the oven and roast the boneless, skinless turkey breast for about 50 minutes or until an instant-reading thermometer inserted into the thickest part of the breast reads 160°F/71°C. Start checking after 45 minutes already, in case your oven is high.
• Rest: Remove the pan from the oven, cover loosely with aluminum foil and let stand for about 10-15 minutes. During this time, the internal temperature will reach 165°F/74°C.

Meanwhile, prepare the sauce

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• In a small saucepan, sauté the finely chopped onion in two tablespoons of melted butter. Cook gently for about 5 minutes or until soft and lightly browned (3).
• Add the tomato paste and stir well for about 1 minute. Add the flour and beat well for another minute (4).

• Slowly add the chicken broth, beating continuously

(5).

• Simmer for about 5 minutes until sauce thickens (6).
• Adjust the flavor with salt and pepper.

• Cutthe meat on a cutting board and serve immediately with the sauce.

Expert advice

• The best way to make sure the breast is well cooked without being overcooked and dry is to use an instant reading thermometer (Amazon affiliate link).
• Cooking time It should be about 50 minutes, but it also depends on the oven and the thickness of the piece. Start checking the internal temperature after 45 minutes.

• Remove from oven just before it reaches the safe internal temperature. During rest time, the internal temperature will rise to 165°F/74°C (USDA recommended), and the meat will be juicy and delicious.

• There won’t be pan juices to make the sauce, but you can still make a delicious sauce with chicken broth, turkey bone broth, or broth

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Frequently asked questions about recipes

How to

serve?

Serve boneless roast turkey breast as a main course with any of your favorite side dishes. How about making a festive dinner with mashed potatoes with garlic and parmesan, French-style cranberry and green bean sauce?

You can also serve it with crushed potatoes with crispy garlic, Air Freiner baked potatoes, sweet potato dauphinoise, sautéed sweet potatoes, plain rice with garlic butter or green bean casserole without soup.

Use leftovers to make sandwiches, wraps, quesadillas, enchiladas, salads, leftover turkey fricassee or this turkey cream soup.

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