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Herb Crusted Boneless Turkey Roast

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A tender juicy boneless white breast Turkey Roast crusted with fresh herbs and olive oil and roasted to perfection! The perfect Holiday Thanksgiving or Christmas dinner for two!

As our nest is becoming smaller and smaller, and kids go here and there for the Holidays, dividing their celebrations between families, it occurred to me that others may be in the same boat we are. A smaller gathering for the Holidays.

Herb Crusted Turkey Roast on a platter with roasted squash and stuffing.

No one wants to make a huge Turkey dinner when there won’t be a crowd to help devour that big ol’ bird (Sorry to all the children now suffering with visions of that big yellow bird being roasted!). However, just because you don’t want to make a huge Turkey dinner and eat leftovers for the next two weeks…it doesn’t mean you can’t have all the flavors, smells, and taste of the Holidays!

Butterball makes a delicious little 3 pound Turkey Roast. There are several types… from an all White meat Turkey Breast Roast, which I used to make this recipe, to a mixed roast with both dark and white meat! I found mine at Walmart…but I’m sure your local grocery store carries them as well.

It’s a quick and easy turkey roast recipe loaded with flavor. Perfect for a small gathering.

I used fresh herbs and garlic to flavor this roast. It cooks in about an hour and half.  I’m super excited to share this recipe with y’all! It’s so good!

How To Make An Easy Holiday Meal For Two

Begin by preheating your oven to 325° and placing the rack in the center of the oven.

A turkey roast comes wrapped in netting and ready to roast. We’re just going to make a few adjustments to kick it up with flavor.

Like I mentioned above, I used  a breast meat roast, but you can use which ever type of Turkey Roast you prefer. One with dark meat will be juicer and more flavorful, it may also require a slightly longer cook time since it has dark meat, which takes longer to cook. Be sure to check the cook times on the back of the package.

Butterball Turkey Roast in the packaging

Rinse the roast and pat dry with paper towels. Do NOT remove the netting. The netting holds the Turkey Roast together during cooking. It will be removed after the roast has been cooked.

Turkey Roast rinsed and placed on a paper towel to drain.

Using a sharp kitchen knife, carefully make deep 1 inch cuts between the netting, over the top of the Turkey Roast. About 6–8 cuts. 

Knife being placed into the turkey roast making slits for garlic.

Place cloves of garlic into the slits and push down until they are even with the flesh of the roast.

TIP: If your cloves of garlic are large, you can cut them in half. 

Inserting garlic cloves into the cuts of the Turkey Roast.

Drizzle 2 1/2 Tablespoons of olive oil over the top of the roast. Rub the olive oil over the entire roast.

Rubbing the Olive oil into the top of the Turkey Roast.

Salt and Pepper the top of the roast to taste. I used about 1/4 teaspoon of salt and 1/2 teaspoon coarse black pepper.  Strip the leaves off a sprig of Rosemary and sprinkle over the top of the roast. Top off with 1 Tablespoon chopped fresh sage! 

Drizzle with the remaining 1/2 Tablespoon of Olive Oil. Place the roast into a small roasting pan on a roasting rack. Pour 1/2 cup Apple Juice and 1/2 cup water into the bottom of a roasting pan. 

TIP: If you don’t have fresh herbs you can add 1/2 teaspoon crushed dried rosemary, 1/2 teaspoon dried sage, and any additional herbs directly into the olive oil and then brush them over the top of the roast.

Roast covered with herbs and spices in the roasting pan.

Cover the pan with foil. Place the roast into preheated 325° oven. Bake for 1 hour and remove the foil. Bake for an additional 30–40 minutes until the top is golden brown and a meat thermometer reads 175°. 

roasting pan covered with foil.

Remove roast from the oven. Place roast on foil and drizzle with the drippings from the bottom of the pan. Those apple cider dripping are loaded with flavor!

Wrap the roast in foil and allow it to rest 10 minutes. (You’re gonna need the rest too…but you have to make the gravy! Sorry!)

While the roast is resting, it’s the perfect time to make the gravy packet that comes with the roast. This is optional, but it does add to the meal.  What’s Thanksgiving without gravy?!

TIP: A little gravy tip…instead of adding the 1 1/2 cups of water called for on the packet…add 3/4 cup of chicken broth and 1/4 cup white wine. I also recommend adding about 1/4 teaspoon poultry seasoning to kick it up a bit.

Roast being prepared to wrap in the foil.

Removing the netting and carve the Turkey Roast into 1/4 inch slices. This roast carves easily and beautifully. It’s tender and juicy. So tender it cuts with a fork. Honestly I didn’t even need a knife to cut my slices at the dinner table.

Place the sliced roast on a serving platter. I used a small 11 x 14 size platter I found while shopping a few years ago. It worked beautifully for this dish.

Turkey Roast sliced into slices and placed on a platter with squash and stuffing.

I snuggled this delicious and tasty roast between roasted butternut squash with fresh apples and cranberries…and on the other side stuffing. (I think that roast actually smiled at me! It was in good company!)  I used stove top stuffing for convenience…but you can certainly make fresh stuffing.

This is the perfect Turkey Holiday Dinner for two!

As this dinner was cooking my husband said “It smells like Christmas in here!”. I don’t know what more you could ask for…other than it all tasting wonderful…and it does! We made little piggy’s of ourselves. It’s so good and perfect for a small gathering.

Over head photo of sliced roast with stuffing and butternut squash.

This simple dinner full of all the flavors of Fall and the Holidays only needs some dinner rolls. What’s a Thanksgiving meal without the dinner rolls? (Every child will tell you “nothing”!) 

I recommend my wonderful “Homemade Pan dinner rolls” to go along with this meal. They can be made ahead of time and reheated making this an even easier Full Turkey Dinner option!

Honestly what I L.O.V.E. about this meal is…you don’t feel like you’ve been drug through a knothole when the meal is over. It’s so simple to prepare.

I can’t wait to share the easy and mouth-watering recipe for the Roast Butternut and Apple medley with y’all! It’s the perfect rustic side to go with this roast! You’re gonna swoon over it!

Full Thanksgiving Turkey Dinner on a platter.

Here are a few Favorite Thanksgiving Side Dish Recipes

As always… Thank you so much for stopping by and visiting with me today! I hope this wonderful dish will grace your Holiday table this season. We may all have smaller groups than usual this year, and this is a great recipe that fills that purpose! There’s no reason not to celebrate with this fantastic economical option available to you!

Enjoy and… Happy Nesting!

Photo of Norine with her signature
Yield: 2-3 servings

Herb Crusted Boneless Turkey Roast

Full Thanksgiving Turkey Dinner on a platter.

A tender juicy boneless white breast Turkey Roast crusted with fresh herbs and olive oil and roasted to perfection! The perfect Holiday Thanksgiving or Christmas dinner for two!

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Additional Time 10 minutes
Total Time 1 hour 50 minutes


  • 1 - 3lb Butterball Turkey Roast
  • 5-6 cloves fresh garlic
  • 3 Tablespoons Olive Oil
  • 1 sprig fresh rosemary leaves
  • 1 Tablespoon fresh chopped sage
  • 1/4 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 1/2 cup Apple Juice
  • 1/2 cup water


  • Gravy Packet
  • 3/4 cup water
  • 1/4 cup white wine


  1. Preheat oven to 325°
  2. Remove roast from packaging; rinse and pat dry with paper towels. Leave string netting on the roast.
  3. Using a sharp knife make five to six, 1 inch deep slits in-between the netting. Carefully push a garlic clove into each slit.
  4. Drizzle roast with 2 and 1/2 Tablespoons of Olive Oil. Rub olive oil all over the roast. Sprinkle with salt and pepper. Sprinkle the top with rosemary leaves and chopped sage. Drizzle with additional olive oil. Place roast in small roasting pan on a roasting rack. Add apple juice and water to the bottom of the pan.
  5. Cover pan with aluminum foil and place in preheated oven. Bake for one hour. Remove foil and continue baking for an additional 30-40 minutes, or until a meat thermometer, placed in the center of the roast, reads 175°.
  6. Remove roast from the pan, spoon pan juices over the roast, cover in foil. Allow to rest for 10 minutes, before carving remove string netting.
  7. Carve roast into 1/4 inch slices and serve.


If you don't have fresh herbs you can mix 1/2 teaspoon rosemary and 1/2 teaspoon sage into olive oil and rub into roast.

Nutrition Information:


4 servings

Serving Size:

4 slices

Amount Per Serving: Calories: 778Total Fat: 36gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 372mgSodium: 552mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 98g

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Dan and Doris

Wednesday 22nd of November 2023

Found your receipe, I’m making it tomorrow. We are in the same boat. Adlult kids are scattered around the country so just my Beautiful Lady and I at home tomorrow.

Thank You

[email protected]

Wednesday 29th of November 2023

Hi Dan and Doris! Hope you enjoyed this recipe for your Thanksgiving and that you both had a wonderful day! We had a house full this year, but I love using this recipe on the years that it's just the two of us. It's also great for a Sunday supper. Happy Holidays to you both. Norine


Tuesday 7th of November 2023

Hi Norine..I know this is an old post, but it caught my eye as I’ve used these butterball Turkey roasts for quite a few years now and agree they are very good! I read the comments and one would’ve been mine as well and that it says it cook from frozen. I’ve always actually wondered why that was, but always followed their instructions. I’m glad it turned out ok for you and I may try it. My thing (and I love your idea!) is losing all of the herbs you put on it before roasting. Did they not all peel off when you removed the netting? I’m hoping you see this and are able to reply. At the moment, none seem to be available around here in Southwestern Ontario , Canada. They were (prior to our Thanksgiving) , but I’m sure they will be out soon. Actually I did see one a couple of weeks ago at a grocery store and they had them priced at $30! I could buy a small Turkey for that price, but don’t want to deal with legs and wings..haha! I am saving your recipe! Thankyou!


Wednesday 8th of November 2023

@[email protected], thanks so much for your reply and all of your tips, Norine. I have printed out your recipe and have it stashed with my Xmas 2023 recipes! Looking forward to giving it a whirl! 😘

[email protected]

Wednesday 8th of November 2023

Hi Colleen! Thanks for reaching out about this recipe! It's one of my favorites and perfect when you don't want to cook an entire Turkey. I just saw the first of them last week at Walmart! I think the price was around $23-$24 dollars. Let me see if I can address your questions. First the herbs and netting dance...Lol. The beauty of herbs is that they release their flavors directly into the meat during the cooking process. You can sneak them under the netting, but I just take the netting off in the baking dish and then spoon the herbs and juices over the top of the roast after slicing and before serving. My guess why they tell you to cook the Turkey roast frozen is to keep the juices in the meat during baking. However, with my method it turned out perfectly moist and tender. Slicing a frozen bird to get those beautiful cloves of garlic embedded would be hard...well depending on my mood! Lol I hope you'll give it a try using my recipe and I hope you can find some for better price. Food prices are awful right now! Have a wonderful Holiday Season! Thanks so much for stopping by. Loved chatting with you. Norine


Thursday 24th of November 2022

Thank You so much for this recipe. My household consists of 3 people, and a regular turkey is just too much. It's in the oven as I write this and it smells delicious!

[email protected]

Wednesday 30th of November 2022

Hi Yvonne! I'm so glad this recipe worked for your family! I hope everyone enjoyed it. Thanks for stopping by and sharing with me. Have a wonderful week and come back soon. Norine

Roger C.

Thursday 23rd of December 2021

Curious, how do you think a Marsala white wine would be for the gravy mix? Its the only white wine I have available at the moment.

[email protected]

Monday 3rd of January 2022

Hi Roger! I think it would work fine! It's all about the wonderful flavor wine adds to the gravy! Sorry for my late response. Have a Wonderful New Year! Norine

Larry Keesey

Friday 17th of December 2021

Hello from Saskatoon, Saskatchewan Norine! This recipe looks great, but it looks like it calls for the turkey breast to be thawed rather than the 3.3 lb cook-from-frozen Butterball which I have. Hoping I’m wrong as our Butterball says to cook from frozen. Please let me know. Thanks, Larry.


Friday 24th of December 2021

@[email protected], I have the same turkey as Larry. It comes in a box. I will make it from frozen as Butterball suggests and place the herbs and oil on top as you suggest.

[email protected]

Thursday 23rd of December 2021

Hi Larry! Sorry for my late reply! I was out sick. Mine was thawed. I'm a rebel and didn't follow the package directions! I hope this turned out for you. It's a really great recipe and so easy to make. Again...sorry for my late response to your question. Hope you have a wonderful Christmas in Saskatoon, Saskatchewan! Beautiful area!

Merry Christmas, Norine

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