Description
This Juicy Boneless Turkey Roast with Herb Tips is a flavorful and tender centerpiece perfect for any special occasion or family dinner. Infused with fresh garlic and rosemary, and roasted to perfection in the oven, this recipe delivers a moist and aromatic turkey roast complemented by a rich, homemade gravy made from the pan drippings. Simple yet elegant, it pairs beautifully with mashed potatoes and is equally delightful served cold in sandwiches or appetizers.
Ingredients
Scale
Turkey Roast and Seasonings
- 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 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 to infuse the meat with aromatic garlic flavor.
- Season the Turkey: Rub the entire turkey roast with extra virgin olive oil for moisture and flavor. Evenly sprinkle salt and ground black pepper on all sides. Pat the minced rosemary leaves all over the roast to create a fragrant herb crust.
- Roast the Turkey: Roast the turkey uncovered in the preheated oven for approximately 90 minutes. Use a meat thermometer to check doneness; the internal temperature should reach 160°F, ensuring the turkey is cooked through but still juicy.
- Rest the Roast: Remove the roast from the oven and cover it loosely with foil. Let it rest for 10 minutes to allow the internal temperature to rise to 170°F and juices to redistribute throughout the meat, resulting in tenderness.
- Remove the Casing and Slice: Using a sharp knife or kitchen scissors, carefully cut off and discard the casing surrounding the turkey roast. Slice the turkey into portions and serve warm with your favorite sides like mashed potatoes and gravy, or let it cool for use in appetizers or sandwiches.
- Prepare the Gravy Base: Place the roasting pan with the turkey drippings on medium heat on the stovetop. Scrape any remaining rosemary bits and browned residue from the casing into the pan to infuse flavor. Discard the casing completely.
- Deglaze the Pan: Pour in the chicken stock and bring the mixture to a boil, stirring to deglaze and loosen browned bits from the pan. Cook for 5 minutes to reduce slightly. Add the white wine, butter, salt, and pepper, then return to a boil and reduce the heat to low-medium. Simmer for an additional 5 minutes.
- Thicken the Gravy: In a small bowl, blend some of the hot gravy with cornstarch until smooth to make a slurry. Stir this mixture back into the pan while whisking continuously. Bring the gravy back to a boil to activate the thickening power of the cornstarch.
- Finish the Gravy: Continue simmering the gravy for 2 to 3 minutes until it thickens to your desired consistency. Serve the warm, flavorful gravy alongside the sliced turkey roast for a delightful meal.
Notes
- Storage: Refrigerate the whole or sliced turkey roast in an airtight container for up to one week. Both cold and warm servings complement the gravy beautifully.
- Freezing: Freeze leftover turkey slices or bite-sized pieces in an airtight container for up to 3 months. Thaw safely in the refrigerator before serving.
- Make Ahead: Prepare the turkey with garlic and herbs and refrigerate it covered for up to 24 hours prior to roasting. Bring to room temperature before baking to ensure even cooking.
Keywords: turkey roast, boneless turkey, herb turkey roast, garlic rosemary turkey, oven roasted turkey, homemade turkey gravy, holiday turkey recipe