A roasted boneless turkey breast is much easier to cut and serve.
A turkey main dish is most commonly served whole. The whole roasted turkey comes with all its bones intact. However, if you want an easier way to eat your main dish, consider roasting a boneless turkey breast instead. One large turkey breast can weigh as much as 9 lbs., while a smaller one might weigh as little as 3 lbs. A boneless roasted turkey breast is also much easier to cut and serve. Add this to my Recipe Box.
Instructions
1. Thaw the boneless turkey breast in the refrigerator. It takes about 24 hours of defrosting time for every 4 lbs. of turkey. So if you have an 8 lb. turkey breast, it will take about two days to fully defrost.
2. Preheat the oven to 325 degrees Fahrenheit.
3. Dry the turkey breast using paper towels. Set the turkey breast aside.
4. Prepare an herb paste or seasoning for the turkey, if desired (see Resources).
5. Place the turkey in a 2-inch-deep baking pan. Make sure to place the turkey skin side up.
6. Brush herb paste under the skin of the turkey breast. Placing the herb paste under the skin ensures that it seeps into the meat of the turkey instead of just sitting on top of the skin. If you are not using an herb paste, season the turkey with salt and pepper. Add a small amount of cooking spray or oil to the skin. This will prevent dryness.
7. Roast the turkey breast until it reaches an internal temperature of 170 degrees Fahrenheit.
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