Juicy Boneless Herb-Crusted Turkey Roast with Rich Pan Gravy Recipe
This Juicy Boneless Turkey Roast with Herb Tips is a flavorful and tender main dish perfect for family dinners or special occasions. Infused with garlic and rosemary, and cooked to juicy perfection with a simple yet rich herb gravy, this turkey roast offers a deliciously aromatic experience that pairs beautifully with mashed potatoes or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Turkey Roast
- 3 pounds fresh boneless turkey roast, in casing
- 3 large garlic cloves, cut into matchsticks
- 3 large rosemary sprigs, leaves removed and minced
- 2 tablespoons extra virgin olive oil
- 1 1/4 teaspoons salt
- Ground black pepper, to taste
Gravy
- 2 cups low sodium chicken stock, or water
- 1/4 cup white wine
- 1 tablespoon butter
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- Ground black pepper, to taste
Instructions
- Prepare the oven and turkey: Preheat your oven to 350°F. Place the turkey roast in a medium roasting pan or Dutch oven. Using a paring knife, make 10-15 small slits evenly around the roast. Insert the garlic matchsticks into these slits for aromatic infusion.
- Season the turkey: Rub the turkey roast all over with olive oil. Sprinkle salt and pepper evenly on all sides. Pat the minced rosemary all over the turkey to create an even herb coating that will enhance the flavor during roasting.
- Roast the turkey: Bake the turkey roast uncovered for about 90 minutes. Use a meat thermometer to check the internal temperature; it should reach 160°F to ensure it is safely cooked and juicy.
- Rest the turkey: Remove the roast from the oven and cover it. Let it rest for 10 minutes to allow the internal temperature to rise to 170°F and the juices to redistribute, maintaining moisture.
- Prepare for serving: Carefully remove the casing using a sharp knife or scissors. Slice the roast and serve warm alongside mashed potatoes and gravy, or cool to use for appetizers or sandwiches.
- Make the gravy base: Place the roasting pan with the turkey drippings on medium heat. Scrape any rosemary and browned bits left from the casing into the pan for extra flavor. Discard the casing.
- Deglaze the pan: Pour in chicken stock and bring to a boil, cooking for 5 minutes while whisking to deglaze the pan and loosen flavorful bits. Add white wine, butter, salt, and pepper. Bring back to a boil, then reduce heat to low-medium and simmer for another 5 minutes.
- Thicken the gravy: In a small bowl, mix some hot gravy with cornstarch until smooth to prevent lumps. Stir this mixture back into the pan, whisking continuously until the gravy boils again and thickens.
- Finish the gravy: Continue cooking the gravy for 2–3 minutes until it slightly thickens to the desired consistency. Serve alongside your juicy turkey roast.
Notes
- Storage: Refrigerate whole or sliced turkey roast in an airtight container for up to one week. Both cold and warm servings pair beautifully with gravy.
- Freezing: Freeze leftover turkey sliced or cut into bite-sized pieces in an airtight container for up to 3 months. Thaw safely in the refrigerator before use.
- Make Ahead: Prepare the turkey with the garlic and herbs and refrigerate covered for up to 24 hours prior to roasting. Allow to come to room temperature before baking for even cooking.
Keywords: turkey roast, boneless turkey, herb turkey, roasted turkey, garlic rosemary turkey, holiday turkey recipe, turkey gravy