Looking for the perfect centerpiece for your small Thanksgiving or dinner party? This Turkey Roast adorned with a rich blend of herbs and spices is your answer. It’s cozy, delicious, and incredibly simple to make.
If you’re a fan of turkey and want to explore options beyond this fantastic roast, consider trying these single serving and small batch turkey recipes: Roast Turkey Breast, Turkey Tenderloins, or tender, juicy Turkey Cutlets. For a cozy Thanksgiving dinner for two, any of these recipes are excellent to include.
Cooking a turkey roast can seem intimidating, but it doesn’t have to be with the right techniques and recipes. With some simple preparation and the proper roasting time, you can have a juicy, flavorful turkey roast that will be the star of your holiday table or a cozy family dinner.
Choosing and Preparing the Roast
When selecting a turkey roast, you’ll typically have the option of a bone-in or boneless roast. Boneless roasts are often easier to carve and cook more quickly since you don’t have to worry about the bone heating through However, bone-in roasts can have more flavor as the bone infuses the meat as it cooks
For a boneless roast like a turkey breast, plan on about 1/2 pound per person. A small 3-5 pound roast will feed about 6-10 people.
For a bone-in roast, allow about 1 pound per person for a 10-15 pound roast. Larger roasts over 15 pounds will feed over 15 people.
Make sure your roast is completely thawed before cooking if it was frozen. Place it on a rack in a roasting pan so the juices can drain as it cooks. Pat the skin dry and rub it with olive oil or vegetable oil to help crisp it up. Season generously with salt, pepper, and any other spices you desire. Stuff aromatics like garlic, onions, or herbs under the skin or in slits cut into the meat for extra flavor.
Calculating Cook Times
The general rule of thumb for cooking a turkey roast is to roast it for 15-20 minutes per pound,
For a boneless breast roast, plan on cooking for about 30 minutes per pound at 325°F. A 5 pound roast would take around 2 1/2 hours.
For a bone-in roast, allow 15-20 minutes per pound at 325°F. A 10 pound roast would need 2 1/2 – 3 hours.
Always use a meat thermometer to check for doneness instead of relying on cook times. Insert it into the thickest part of the breast and thigh, making sure it doesn’t touch the bone.
The safe internal temperature for turkey is 165°F. However, to prevent overcooking, it’s best to remove it around 160°F and let the residual heat bring it up to 165°F as it rests.
If roasting a stuffed turkey, check the temperature of the stuffing as well, which should reach 165°F.
Preventing a Dry Roast
The biggest danger of roasting a turkey is ending up with dry, overcooked meat. Here are some tips to keep your roast nice and juicy:
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Brine the turkey in a saltwater solution before cooking to infuse it with moisture.
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Baste the turkey every 30 minutes with turkey stock or melted butter.
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Tent the roast loosely with foil towards the end of the cook time to prevent over-browning.
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Let the roast rest for 15-20 minutes before carving so the juices can redistribute.
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Carve across the grain of the meat in thin slices to maximize tenderness.
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Make gravy with the pan drippings to serve with the roast.
Flavorful Recipes
While plain roast turkey is delicious, you can really make it shine with creative seasonings and recipes:
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Herb Crusted Turkey Breast – Coat with a mix of fresh rosemary, thyme, sage, garlic, lemon zest, oil, salt and pepper.
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Apple Cider Brined Turkey – Soak in a sweet and tangy apple cider brine before roasting.
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Brown Sugar Glazed Turkey – Brush with a brown sugar glaze during the last 30 minutes of cooking.
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Cranberry Orange Roast Turkey – Stuff tart cranberries and orange slices under the skin for bursts of flavor.
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Spice Rubbed Turkey – Rub the skin with bold spices like chili powder, cumin, paprika, and cayenne before roasting.
Don’t be intimidated by cooking a whole turkey roast. With the proper techniques and recipes, you can have a show-stopping centerpiece for your next holiday feast. Monitor the temperature, prevent drying out, and flavor it creatively for a turkey everyone at the table will rave about.
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What Is A Turkey Roast?
A turkey roast is essentially a smaller, easier-to-manage version of a full turkey. It’s a boneless cut of turkey meat that is typically tied together and cooked much like a small roast. Perfect for those intimate gatherings where a full turkey is simply too much!
- Turkey Roast: The brand I use most often is a Butterball turkey roast. They typically weigh around 3 pounds.
- Dried basil, oregano, garlic powder, onion powder, salt, and black pepper: These spices add tons of flavor. Feel free to switch up the spices and use other types instead. I also love using dried rosemary or herbes de Provence instead of the ones listed in this recipe.
- Olive oil: The olive oil is added to the spices to make a paste which helps the spices stay on the turkey as it roasts. I use extra virgin olive oil in this Butterball turkey roast recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Butter: I use salted butter in this recipe and place the pieces of butter over the top of the turkey. As the butter melts from the heat of the oven it soaks into the turkey and crisps up the skin a bit.
For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Cook A Turkey Roast
These photos and instructions are here to help you visualize how to roast turkey. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the herb paste by combining the spices in a bowl with olive oil; stir and rub all over the turkey roast.
- Place the turkey on a rack in a roasting pan and top with butter.
- Bake in a 325-degree F oven (165 degrees C) for 1.5 to 2 hours, uncovered.
- After you remove the turkey from the oven. Cover the pan with aluminum foil to allow the turkey to rest.
Pair this turkey roast with classic sides to create an unforgettable meal. Whether it’s mashed potatoes or a fresh salad, this turkey will be the star.
- Mashed Potatoes: A classic side that never fails.
- Green Beans: Lightly sautéed for a healthier option.
- Cranberry Sauce: Offers a tangy contrast to the turkey.
- Keep the Mesh: Don’t remove the mesh string around the boneless turkey roast; it helps the meat keep its shape during cooking.
- Use a Meat Thermometer: For a foolproof turkey, get a meat thermometer. To check for complete cooking, insert it into the thickest part of your turkey roast. The internal temperature should reach 165°F (74°C).
- Allow Time to Rest: After cooking, let the turkey rest for 10-15 minutes. This allows the meat juices, which rise to the surface during cooking, to redistribute throughout the roast. Skipping this step will result in a less juicy turkey when sliced.
You can use a fresh or a frozen turkey roast but make sure the turkey is completely thawed before roasting. Always thaw turkey in the refrigerator. The brand I use most often is a Butterball turkey roast.
You can find a fresh turkey roast in the fresh meat section of your grocery store. Look for a frozen turkey roast in the frozen meat section.
No. The casing is what holds the meat together. If you remove it before cooking, the meat will fall apart.
Store any leftover turkey roast in an airtight container in the refrigerator for up to 4 days.
Your First Turkey! Easy Roast Turkey for Beginners for the Holidays!
FAQ
Do you cook a turkey roast covered or uncovered?
How many hours does it take to roast a turkey?
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Weight
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Cook Time (Unstuffed)
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Cook Time (Stuffed)
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7-10 lbs.
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2½-3 hrs.
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2¾-3½ hrs.
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10-18 lbs.
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3-3½ hrs.
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3¾-4½ hrs.
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18-22 lbs.
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3½-4 hrs.
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4½-5 hrs.
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22-24 lbs.
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4-4½ hrs.
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5-5½ hrs.
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Do you put water in the bottom of a roasting pan when cooking a turkey?
Do you cook turkey on bake or roast?