Turkey Breast Roast

Boneless turkey breast roasts are a perfect option for a smaller, easier holiday meal or any special occasion. Here’s a simple guide for cooking turkey breast roasts, with times adjusted for different weights: 850g, 1.70kg, 2.50Kg and 3.50kg.

Ingredients:

• 1 boneless turkey breast roast (850g, 1.70kg, 2.50Kg or 3.50kg)
• 2-3 tablespoons olive oil or melted butter (for basting)
• Salt and black pepper (to taste)
• 1 teaspoon dried thyme or fresh herbs like rosemary, thyme, or sage (optional)
• 1 cup chicken or turkey broth (optional, for basting or pan sauce)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 180°C (350°F).

2. Prepare the Turkey Breast Roast:

• Remove the turkey breast roast from its packaging and pat it dry with paper towels.
• Rub the turkey roast all over with olive oil or melted butter to help keep it moist and to achieve a golden-brown crust.
• Season generously with salt and black pepper. You can also add dried or fresh herbs like thyme, rosemary, or sage for extra flavor.

3. Place in a Roasting Pan:

• Place the turkey roast on a rack in a roasting pan, or directly in a baking dish. If you prefer, pour 1 cup of chicken or turkey broth into the bottom of the pan to help keep the roast moist during cooking.

4. Roast the Turkey Breast:

• Roast the turkey based on its weight, using the following guidelines:
  • For the 850g roast: Roast for 45-60 minutes.
  • For the 1.70kg roast: Roast for 90-105 minutes.
  • For the 3.50kg roast: Roast for 2 ½ to 3 hours.
• The turkey breast is done when the internal temperature reaches 74°C (165°F). Use a meat thermometer to check the thickest part of the roast.

5. Basting (Optional):

• For extra flavor and moisture, you can baste the turkey every 30 minutes with the pan juices or additional melted butter/oil.

6. Rest the Turkey:

• Once the turkey has finished cooking, remove it from the oven and let it rest for 10-15 minutes before slicing. Resting helps the juices redistribute throughout the meat, making it more tender and juicy.

Optional: Simple Pan Sauce

If you’d like to make a quick pan sauce with the drippings:

1. After roasting, remove the turkey from the pan. Skim off any excess fat from the drippings.
2. Place the roasting pan on the stovetop over medium heat. Add a splash of white wine (optional) and 1 cup chicken broth to the pan, scraping up any browned bits.
3. Let the sauce simmer for 5-10 minutes until it reduces slightly.
4. Season with salt and pepper to taste. For a thicker gravy, add a cornflour slurry (1 teaspoon cornflour mixed with 2 tablespoons water) and stir until thickened.

Cooking Times and Tips:

• 850g Turkey Breast Roast: Roast for 45-60 minutes until the internal temperature reaches 74°C (165°F).
• 1.70kg Turkey Breast Roast: Roast for 90-105 minutes until the internal temperature reaches 74°C (165°F).
• 3.50kg Turkey Breast Roast: Roast for 2 ½ to 3 hours until the internal temperature reaches 74°C (165°F).

Key Tips:

• Always use a meat thermometer to ensure the turkey reaches the safe internal temperature.
• If the top starts to brown too quickly, cover it loosely with foil during the final stages of roasting.
• Resting time is crucial to ensure the turkey remains juicy when you carve it.

Enjoy your perfectly roasted, juicy boneless turkey breast for a special meal without the hassle of cooking an entire bird!