What is a Turkey Roast? A Guide to Cooking Delicious Roasted Turkeys

A turkey roast is a delicious main course option for festive gatherings and everyday meals alike. But what exactly is a turkey roast? How do you cook one? And what are the differences between various turkey roasts and turkey cuts? This guide will cover everything you need to know to master cooking turkey roasts.

What is a Turkey Roast?

A turkey roast refers to an oven-roasted whole turkey or just a portion of the turkey. While roasting a whole bird is traditional for holidays like Thanksgiving and Christmas, partial turkey roasts offer a more manageable size for everyday meals.

There are a few common types of turkey roasts

• Whole turkey: A full turkey weighing 10-25 pounds roasted whole. This is the traditional centerpiece for holiday feasts.
• Bone-in turkey breast The whole breast section with bones and skin intact, weighing 4-8 pounds
• Boneless turkey breast roast: The breast meat alone, with no bones, skin, or dark meat, formed into a log shape. These usually weigh 2-5 pounds.
• Whole turkey leg: The full leg including the drumstick, thigh, and a portion of the back. These range from roughly 3-8 pounds each.

Benefits of Cooking a Turkey Roast

Compared to roasting a whole bird partial turkey roasts offer some advantages

• Less waste. With a turkey breast, leg, or boneless roast, there’s no need to cook more than you need.
• Faster cooking. Smaller roasts cook much quicker than a full 15+ pound turkey. They usually roast in under 2 hours.
• More white meat. Turkey breast roasts provide lean, mildly flavored white meat.
• Easier carving. Boneless roasts slice cleanly for fuss-free serving.
• Versatile flavors. Boneless roasts work well with bold spice rubs or stuffing flavors.
• Lower cost. Partial roasts can provide an elegant main course at a more budget-friendly per-pound price than a whole turkey.

How to Choose a Turkey Roast

When selecting a turkey roast, here are some helpful tips:

• Calculate portions needed. Plan for 1/2 pound of turkey per person. An 8-10 pound roast will feed roughly 15-20 guests.
• Consider bone-in or boneless. Bone-in turkey breast roasts have more flavor. Boneless roasts carve easier and cook slightly faster.
• Check for basting or injections. “Self-basting” turkeys are injected with fats or broths. Choose plain roasts and season or brine them yourself for fresher flavor.
• Select fresh or frozen. Make sure frozen roasts are tightly wrapped with no frost or freezer burn. Allow 1-3 extra days to thaw larger roasts.
• Look for mesh or netting. This stretchy mesh holds boneless roasts together during cooking. Remove before carving.
• Choose organic and free-range if you want turkeys raised in more natural, humane conditions without antibiotics or hormones.

How to Prepare Turkey Roasts

Proper preparation is key for moist, flavorful turkey roasts. Here are some tips:

• Thaw completely if using frozen turkey. Thaw in the refrigerator for 24 hours per 4-5 pounds.
• Rinse and pat dry. Rinse any packaged liquids and pat the skin dry for best crisping.
• Loosen skin to create pockets for herb butter or stuffing.
• Season under the skin. Rub the meat with olive oil, salt, pepper and any other seasonings for added flavor.
• Add stuffing if desired. Stuff the breast cavity lightly to allow for air circulation.
• Tie legs together on whole birds for easier handling. Tuck wing tips under.
• Brush with oil or butter. This helps the skin get crispy and brown in the oven.
• Let stand at room temp for 30-60 minutes before roasting so it cooks evenly.

How to Roast Turkey Breast and Other Turkey Roasts

Roasting brings out turkey’s delicious savory flavor. Follow these tips for perfect roasting:

• Preheat the oven to 325°F. Use a low temperature to ensure even cooking.
• Place turkey on a roasting rack in a roasting pan to allow air circulation. The rack prevents sticking.
• Roast 30 minutes per pound. A 5 pound boneless breast roast takes about 2 1/2 hours. Whole birds take longer.
• Baste occasionally with pan drippings, butter, or broth if the turkey seems dry.
• Use a meat thermometer to check for doneness. Turkey is safe to eat at 165°F.
• Let rest for 15-30 minutes before carving so juices settle back into the meat.
• Carve using a sharp knife. Cut along the breast bone and slice.
• Make gravy from the delicious pan drippings.

Recipe Ideas for Delicious Turkey Roasts

You can roast plain turkey seasoned simply with salt and pepper. But it’s easy to add more flavor with marinades, rubs, stuffing, and more:

• Herb-garlic paste – Blend olive oil, garlic, and herbs into a paste. Rub under skin for instant flavor.
• Cajun blackening spice – A bold Cajun seasoning adds kick. Try blackened turkey breast.
• Citrus-herb wet rub – Orange, lemon, rosemary, and thyme make a nice rub.
• Cornbread and sausage stuffing – For whole turkey or bone-in breast, a savory stuffing adds moisture.
• Prosciutto-wrapped – Wrap boneless breasts in prosciutto or bacon for built-in basting.
• Pesto-stuffed – Basil pesto and mozzarella cheese gives an Italian twist.

With so many easy ways to roast flavorful turkey, there’s no need to save it just for the holidays. Turkey roasts can star in everything from weeknight dinners to elegant dinner parties. Experiment with different rubs, brines, and roasting methods to find your family’s favorite.