Comments on: Herb Crusted Boneless Turkey Roast

By: norine@norinesnest.com

norine@norinesnest.com — Tue, 25 Nov 2025 18:09:45 +0000

In reply to ruth.

Hi Ruth!
Sorry for my delayed response. We just got back from vacation and I’m finally getting back into my office. Let me see if I can help answer some of your questions.

1. I did thaw mine in the refrigerator. It’s always safer with poultry.
2. White meat should be 165° but dark meat should be 170°-175°. To be safe I would cook it to 170°.
3. You can chop the the rosemary leaves and sage. I generally lay mine on top and remove before serving, but chopping them would work well too.
4. I find the fresh herbs to be enough, however, you could certainly add poultry seasoning for additional flavor.
5. For the Apple juice you could substitute white wine or chicken broth. My first choice would be the white wine for the flavor and tenderizing.

I hope this helps and I hope you have a wonderful Thanksgiving and enjoy this recipe. I appreciate you visiting and I’m so glad you enjoy my website. That means the world to me.

Norine

By: ruth

ruth — Sat, 22 Nov 2025 16:52:55 +0000

Hi Norine,
I’m planning to make your recipe for Thanksgiving next week. I just want to confirm a few things for the butterball boneless turkey roast made with white and dark meat (3 lbs.) which I purchased:
1. Should the turkey roast be thawed first in the refrigerator? You mentioned you did.
2. Since it’s mixed white and dark meat (hubby’s preference) what should the internal temperature be?
3. Should the rosemary leaves and sage be chopped finely before placing on top? Someone may not want to bite into a whole rosemary leaf.
4. Should you add “poultry seasoning” also to the top of the roast for additional flavor? Or are the fresh herbs enough?
5. Finally, what can be substituted for the apple juice? White wine? Chicken broth? etc.
I look forward to hearing from you. Thanks so much for your response. I do enjoy your website.

By: norine@norinesnest.com

norine@norinesnest.com — Wed, 29 Nov 2023 15:58:48 +0000

In reply to Dan and Doris.

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

By: Dan and Doris

Dan and Doris — Thu, 23 Nov 2023 04:02:19 +0000

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

By: Colleen

Colleen — Wed, 08 Nov 2023 23:13:53 +0000

In reply to Colleen. @norine@norinesnest.com, 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!

By: norine@norinesnest.com

norine@norinesnest.com — Wed, 08 Nov 2023 19:27:17 +0000

In reply to Colleen.

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

By: Colleen

Colleen — Tue, 07 Nov 2023 10:06:51 +0000

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!

By: norine@norinesnest.com

norine@norinesnest.com — Thu, 01 Dec 2022 00:21:31 +0000

In reply to Yvonne.

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

By: Yvonne

Yvonne — Thu, 24 Nov 2022 23:42:22 +0000

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!

By: norine@norinesnest.com

norine@norinesnest.com — Mon, 03 Jan 2022 22:31:35 +0000

In reply to Roger C..

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