This boneless turkey breast is stuffed with honey butter and thyme, oven roasted at a high heat to ensure crispy skin, and then slow baked for the most juicy, tender slices. If you’re hosting a smaller Thanksgiving or just want to enjoy baked turkey on a weeknight, this naturally gluten-free recipe couldn’t be easier.

roasted boneless turkey breast sliced on a platter

When I was early on in my catering career, I got a request for a whole duck roast for a pre-Christmas dinner. It was my nightmare, but I accepted anyway.

As a result, I found myself down the rabbit hole of duck research and discovered a new technique. It’s hard to get a perfectly cooked duck breast when you roast the whole bird. It always ends up overly grey and dry when you match the cook time of the legs, so some people will remove the breast and then return the bird to the oven to continue cooking.

This was an aha moment for me, as I always feel the same thing happens to whole turkey roasts. And it inspired a new tradition in our family: to oven roast boneless turkey breast instead of the whole turkey.

ingredient overhead shot - butter, thyme, boneless turkey breast split honey

Whether you’re hosting a smaller group for a dinner party or holiday, this method for a turkey breast roast is easy, relatively quick and renders perfectly moist white meat every time.

I use the Ina Garten method of stuffing the turkey breast roast with a compound garlic butter so that every slice is perfectly seasoned. My herb of choice is thyme, but you can easily use rosemary, oregano or any other woody herb. The butter is finished with a little honey that gives the breast a slight sweetness without being cloying.

Roasted Boneless Turkey Breast Step by Step

butter honey and thyme in a bowl with garlic
Combine the butter, honey, thyme and garlic.
compound butter in a bowl
Mix the compound butter until smooth.
raw boneless turkey breast roast
Pat the turkey dry and season all over.
boneless turkey breast covered in herb butter on a sheet pan
Stuff the butter under the skin and brush the remaining on the outside.
roasted boneless turkey breast on a sheet pan
Roast at high heat for 10 minutes, then reduce to 325 F for about an hour.
sliced boneless turkey breast roast on a platter
Rest for 20 minutes and thinly slice.

You can also add a little Dijon mustard to the butter since it pairs so nicely with roasts (it’s the marinade for this baked pork loin too).

The honey baked turkey roasts for just over an hour, first at 450°F to render the fat from the skin, then low and slow at 325 for 45 minutes to an hour, or until a thermometer inserted into the thickest part registers 165°F.

sliced boneless turkey breast roast on a platter with a fork and thyme

Turkey breast roast pro tips:

  • Ask for a split boneless turkey breast, which means just one of the two breasts, with the skin on.
  • Let the turkey thaw for at least 24 hours if you are buying a frozen boneless turkey breast.
  • If you have the space, place the turkey on a sheet pan uncovered in the fridge. This will help dry out any lingering moisture on the turkey and allow the skin to brown better.
  • Salting the turkey overnight will also create an even more flavorful, well-seasoned bird.
  • Make sure the rack is in the center of the oven so the butter doesn’t burn on the bottom of the pan.
  • If you have a wire rack, this will keep the bottom of the turkey from scorching, but it’s honestly not necessary.
  • Any butter that collects on the pan can be used to brush / baste the turkey breast skin as it roasts.
fork holding slice of boneless honey baked turkey breast

Though I tend to make a lot of dairy-free recipes, when it comes to special occasions, nothing beats butter. If you’re dairy-free feel free to use a plant-based butter, but be extra careful of burning.

Some great sides to pair with the oven roasted boneless turkey breast include this gluten-free green bean casserole and these dairy-free scalloped potatoes.

With health and hedonism,

Phoebe

sliced boneless turkey breast roast on a platter

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Honey-Herb Boneless Turkey Breast Roast

This boneless turkey breast is stuffed with honey butter and thyme, oven roasted at high heat to ensure crispy skin, and then slow baked for the most juicy, tender slices. If you’re hosting a smaller Thanksgiving or just want to enjoy baked turkey on a weeknight, this naturally gluten-free recipe couldn’t be easier.
Course Main Course
Cuisine American
Diet Gluten Free
Keyword baked, christmas, oven, roasted, thanksgiving, turkey
Prep Time 10 minutes
Cook Time 1 hour
Servings 4
Author Phoebe Lapine

Ingredients

  • One boneless turkey breast about 2 pounds, ideally skin-on and split
  • Sea salt
  • 1/2 cup unsalted butter 1 stick, at room temperature
  • 1 tablespoon honey
  • 2 garlic cloves minced
  • 2 teaspoons fresh thyme leaves chopped

Instructions

  • Preheat the oven to 450 degrees F and position a rack in the center of the oven.
  • Arrange the turkey on a sheet pan. Pat dry with paper towels and season thoroughly with salt and pepper.
  • In a small mixing bowl, combine the butter, honey, garlic and thyme leaves. Season with ½ teaspoon salt and stir until well-mixed.
  • Separate the turkey skin from the breast and carefully scoop half the herb honey butter under the skin. Use your fingers to smear the butter around so it gets into every nook and cranny. It’s ok if there’s a thick layer of butter – that will keep the turkey moist! Slather the remaining butter on top of the turkey so it’s completely covered. It might sip and slide around, so you can always put the bowl in the microwave to melt it and then brush it on.
  • Place the turkey breast roast in the oven and cook in the high heat for 10 to 15 minutes. Reduce the temperature to 325 degrees F and continue cooking for about 45 to 60 minutes (15 minutes per pound) or until the internal temperature reaches 165 degrees. Remove the turkey breast roast halfway through an brush the skin with the butter collecting at the bottom of the pan for extra golden brown skin.
  • Remove the turkey from the oven and transfer to a clean work surface. Allow the turkey to rest for at least 20 minutes before carving. Then cut the baked boneless turkey breast into slices and serve on a platter. Feel free to turn the pan drippings into this gluten-free gravy!