Description
This Juicy Boneless Turkey Roast with Herb Tips recipe features a flavorful turkey roast infused with garlic and fresh rosemary, roasted to perfection and served with a homemade rich gravy. Perfect for a hearty family dinner or holiday feast, this dish combines simple ingredients and classic techniques to deliver tender, juicy turkey with an aromatic herb crust and savory sauce.
Ingredients
Scale
Turkey Roast and Herb Mixture
- 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 Roast: 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 and insert garlic matchsticks into these slits to infuse flavor throughout the meat.
- Season the Roast: Rub the entire turkey roast with the extra virgin olive oil. Sprinkle salt and ground black pepper evenly on all sides. Pat minced rosemary leaves onto the surface of the roast to create an even herb coating that will enhance the aroma and taste.
- Roast the Turkey: Place the turkey roast uncovered in the oven and bake for about 90 minutes. Use a meat thermometer to check that the internal temperature has reached 160°F, ensuring the turkey is safely cooked but still juicy.
- Rest the Meat: Remove the roast from the oven and cover loosely with foil. Let it rest for 10 minutes; during this time, the internal temperature will rise to 170°F and the juices will redistribute, making the meat tender and moist.
- Remove Casing and Slice: Carefully remove the casing from the turkey roast using a sharp knife or scissors. Slice the roast to your preferred thickness and serve warm with sides like mashed potatoes and freshly made gravy, or cool for sandwiches or appetizers.
- Prepare the Gravy Base: Place the roasting pan with turkey drippings on medium heat on the stovetop. Scrape any rosemary bits and browned residue left from the casing into the pan for extra flavor. Discard the casing.
- Deglaze and Simmer: Pour in the chicken stock and bring to a boil, whisking to lift all flavorful browned bits from the pan. Add white wine, butter, salt, and pepper. Return to a boil then reduce heat to low-medium and simmer for 5 minutes to meld flavors.
- Thicken the Gravy: In a small bowl, mix some of the hot gravy with cornstarch until smooth to prevent lumps. Stir this cornstarch slurry back into the pan and whisk continuously until the gravy boils again and thickens.
- Final Simmer and Serve: Continue cooking the gravy for an additional 2–3 minutes until it reaches your desired thickness. Serve this rich, aromatic gravy alongside your turkey roast for a complete and satisfying meal.
Notes
- Storage: Refrigerate whole or sliced turkey roast in an airtight container for up to one week. Serve warm or cold with gravy.
- Freezing: Freeze leftover turkey sliced or in bite-sized pieces in airtight containers for up to 3 months. Thaw safely in the refrigerator before use.
- Make Ahead: Prepare the turkey with garlic and herbs and refrigerate covered up to 24 hours before roasting. Bring to room temperature before baking for even cooking and best results.
Keywords: turkey roast, boneless turkey, herb roast, rosemary turkey, garlic turkey roast, turkey gravy, holiday turkey, roasted turkey, easy turkey recipe