Boneless Turkey Roast
If the thought of roasting a huge turkey intimidates you, or youβre a small group, then a boneless turkey breast roast is the dish for you!Β Carving is simple, and if youβre not dedicated white meat eaters, then choose a breast roast stuffed with thigh meat and you get both dark and white in each slice.Β I always like to cook my roasts on a bed of vegetables, as it elevates the roast for even browning and deliciously flavours the pan juices. Cooking time is approximately 30 minutes per pound, but will vary depending on your oven and on how cold the roast is so an accurate meat thermometer is essential. Itβs always good to allow roasts to come to room temperature before roasting for more even cooking.
Boneless Turkey Roast
Ingredients
Leppβs boneless turkey roast, either stuffed with thigh meat or plain, about 3 lbs
1Β package of Leppβs Turkey Brine and brine bag, optional
Β½Β package Leppβs turkey rub or a mix of your favorite herbs and spices
Β½ cupΒ olive oil
2Β onions, peeled and quartered
3Β carrots, chopped in 2 inch pieces
3Β stalks celery, chopped in 2 inch pieces
Fresh herbs like thyme or sage
1 Β½ cupsΒ Leppβs chicken broth, or a mixture of broth and white wine
Roasting pan just large enough to hold the turkey breast roast
Instructions
If you wish to brine the breast roast, prepare Β½ recipe of Leppβs turkey brine, according to recipe instructions. Brine roast overnight.
One hour before baking, discard brine mixture and rinse roast.
Pat dry and allow to come to room temperature.
Preheat oven to 350 degrees.
Mix Leppβs turkey rub with olive oil and rub over all sides of roast.
In a roasting pan slightly larger than the roast, place onions, carrot and celery pieces, and fresh herbs if desired.Β Pour chicken broth over vegetables and place roast on top of vegetables.
Bake roast for approximately 30 minutes per pound, until internal temperature registers at 150-155 degrees. Start checking after 75 minutes. Baste with pan juices a few times in between. Roast will get quite dark, but feel free to tent with tin foil after one hour if you feel itβs browning too much. Some of the blackened outer crust will come off when you remove the netting, so donβt panic too much about a very dark crust.
When internal temperature registers 155 degrees, remove roast from oven, place on cutting board and tent with foil for 10 β 15 minutes.
Strain vegetables and broth, pressing on vegetables to release all their delicious juices. Thicken pan juices to make gravy or add to any gravy you have on hand. Discard strained vegetables.
Cut off netting with a scissor and discard. Slice roast into desired thickness.
Serve with pan juices or gravy.
