Boneless Turkey Breast in the Electric Roaster
Made with a delicious, golden-brown crust, this tender and juicy Boneless Turkey Breast in the Electric Roaster recipe makes three 3-pound boneless turkey breasts and is an ultra-easy way to cook turkey for a crowd.
If you are looking for other easy turkey recipes, try my Frozen Turkey Breasts in the Instant Pot or my Boneless Turkey Breast in a Slow Cooker.
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A Quick Look at the Recipe
- ✅ Recipe Name: Boneless Turkey Breast in the Electric Roaster Oven
- ⏲️ Ready In: 1 hour and 30 minutes
- 👨👨👦👦 Serves: 30 servings
- 🍽️ Calories: 210 calories
- 💪 Protein: 41 grams
- 🥣 Main Ingredients: Boneless Turkey Breast Roasts
- 📋 Dietary Info: High Protein, Thanksgiving Favorite
- 💯 Why You’ll Love It: This easy electric roaster oven turkey breast roast recipe frees up your oven and delivers juicy, golden-brown turkey every time.
I’m always looking for more cooking space around the holidays. Using my electric roaster oven to prepare these 3-pound turkey breast roasts is one of my favorite kitchen hacks.
Three of these 3-pound turkey roasts will easily feed 30 people. You’ll be amazed at how juicy and mouthwatering your turkey turns out to be. No more dry, tasteless turkey ever!
I like turkey breast roasts because they are super easy to slice and have no bones. Maybe best of all, there’s NO CARCASS to discard! Thank you, sweet baby Jesus.
I also find that these juicy, tender, sliced turkey breast roasts are wildly affordable and readily available in the freezer section year-round.
I have been absolutely amazed by what delicious meals can be cooked in an electric roaster oven for feeding a large crowd! If you love cooking in a roaster like I do, try my Ham in a Roaster Oven, Prime Rib in a Roaster Oven, or Baked Potatoes in a Roaster Oven.
Ingredients
For a complete list of ingredients, see the detailed recipe card below.
- Boneless turkey breast roasts: I prefer the Butterball brand. Each turkey breast roast weighs 3 pounds and serves 10. When you remove the packaging, inside you will find each roast encased in netting. Leave this intact during cooking; the netting holds the roast’s shape, allowing the turkey breast to cook more evenly.
- Basting butter: Combine melted butter with minced garlic, thyme, oregano leaves, and kosher salt. This mixture not only flavors the turkey but also helps brown the turkey breast’s skin, making it golden brown and beautiful on the outside for serving.
Step by Step Instructions
Step 1: Cover an 18 quart/24 pound electric roaster oven with the lid and preheat to the highest setting of 450 degrees F.
Step 2: In a small bowl, place the melted butter with the minced garlic, thyme, rosemary, and salt. Mix until well combined.
Unpackage each turkey breast roast, leaving the netting around each roast in place. Discard anything else that comes into the packaging, such as gravy packets.
Step 3: Place all 3 boneless turkey breast roasts onto the electric roaster rack, leaving space around each for heat and airflow. If no rack is available, I usually place sliced onions at the bottom of the electric roaster as my cooking “rack.” It works great!
Using a silicone pastry brush, liberally brush the prepared butter mixture all over the top, sides and ends.
Step 4: Cover the electric roaster with the lid and cook the roasts for about 45 minutes at 450 degrees F., or until the roasts are a nice golden brown on the exterior.
Expect some fat and drippings to accumulate at the bottom of the pan.
Step 5: Reduce the electric roaster temperature to 350 degrees, and continue cooking the turkey breast roasts for an additional 25-30 minutes, or until the center of each roast reaches 145 degrees F. when tested with an instant-read meat thermometer.
Step 6: Turn off the electric roaster, allowing the roasts to rest, covered, for an additional 10-15 minutes, or just until the internal temperature rises an additional 15 degrees to the final finished internal temperature of 160-165 degrees F.
Step 7: When you’re ready to slice the turkey breasts, use a sharp knife or kitchen shears to cut through the netting on each roast, gently pulling it away from the roast as you cut.
Step 8: Transfer the warm turkey breasts to a large cutting board, working one at a time so you have plenty of room to slice. Slice each one into thin slices or as preferred.
I like 1/2-inch-thick slices for eating with gravy and 1/4-inch-thick slices for making sandwiches.
My Recipe Tips
- Don’t be tempted to remove the net casing from the roasts before cooking them. This holds the meat together so it cooks evenly. You will cut the net away after the turkey roast has cooked and is ready to be sliced.
- During the cooking process in the electric roaster, be sure you don’t remove the lid. Each time you do this you lose tons of heat from the roaster and it definitely affects the cooking process and the time it takes.
- Cooking the turkey breast roasts at 450 degrees initially is very important for the roasts to get a golden brown and crispy exterior. Once this happens, you can reduce the cooking time to 350 degrees F.
- Be sure you are using an instant-read meat thermometer to gauge doneness of the turkey. This will keep you from over-cooking the turkey breast roast which causes the meat to be dry and chewy.
Boneless Turkey Breast in the Electric Roaster Oven FAQs
Yes, you do. Each boneless turkey breast for this recipe weighs in at 3 pounds will take about 24 hours in the refrigerator to thaw. Or, you can thaw it submerged in a sink of cold water in about 3 hours.
Yes, brown the turkey breasts first by cooking at a high temperature in the covered electric roaster for a minimum of 45 minutes. Because the breasts are brushed with a butter mixture, it also helps achieve the desired browning.
Store leftover turkey breast in the refrigerator for up to 3-5 days in an airtight container. Reheat a few slices at a time in the microwave for 30-60 seconds.
You can use this exact recipe for a larger turkey breast, but you will need to increase the cooking time in the roaster to 2 – 2 1/2 hours, or until the internal temperature at the center of the breast reaches 145 degrees F. Turn off the roaster and let the turkey breast rest, covered, for an additional 15 minutes so the internal temperature reaches 160-165 degrees F.
Side Dishes for Boneless Turkey Breast
I love to serve hearty side dishes with my turkey breast. Scalloped Sweet Potatoes are one of my favorite ways to complement the flavors in turkey. I also love this Sausage Cranberry Dressing that cooks up quickly and easily. If you are looking for an easy favorite, try this No Boil Mac and Cheese.
If you try this recipe, please rate the recipe and leave a comment below! It helps others when they can read your personal feedback. And, if you snap any photos, please share them on Instagram so we can repost them to our Stories!
Boneless Turkey Breasts in the Electric Roaster
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Ingredients
For the Turkey Breast Roasts
- 3 each boneless turkey breast roasts I used Butterball brand, each roast weighs 3 pounds
- 1/2 cup unsalted butter melted
- 3 cloves garlic minced or crushed
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon kosher salt
For the Gravy (Optional)
- 2 cups chicken broth
- 1/4 cup white wine
- 1 tablespoon unsalted butter
- 1 tablespoon cornstarch
- Kosher salt and pepper to taste
Instructions
Cook the Turkey Breast Roasts
- Cover an 18 quart/24 pound electric roaster oven with the lid and preheat to the highest setting, 450 degrees F.
- Unpackage each turkey breast, leaving the netting around each roast in place. **Discard anything else that happens to come inside the packaging, such as gravy packets, etc.3 each boneless turkey breast roasts
- Place all 3 boneless turkey breast roasts onto the electric roaster rack, leaving space around each one. for proper heat and air flow. **If no rack is available, I usually place sliced onions into the bottom of the electric roaster to be my cooking “rack” – this works great!
- In a small bowl, place the melted butter with the minced garlic, thyme, rosemary and salt; mix until well combined.1/2 cup unsalted butter, 3 cloves garlic, 1 teaspoon dried thyme leaves, 1 teaspoon dried rosemary leaves, 1 teaspoon kosher salt
- Using a silicone pastry brush, liberally brush the prepared butter mixture all over the top, sides and ends of each turkey breast.
- Cover the electric roaster with the lid and cook the turkey breasts for about 45 minutes at 450 degrees F., or until they are a nice golden brown on the exterior. (Expect there to be some fat and drippings that accumulate in the bottom of the pan.)
- Reduce the electric roaster temperature to 350 degrees, continuing to cook the turkey breast roasts for an additional 25-30 minutes, OR just until the internal temperature of each roast reaches 145 degrees F. at the center when tested with an instant-read meat thermometer.
- Turn off the electric roaster, allowing the turkey breasts to rest inside, covered, for an additional 10-15 minutes or just until the internal temperature raises an additional 15 degrees to FINAL finished internal temperature of 160-165 degrees F.
- When you're ready to slice the turkey breasts, use a sharp knife or kitchen shears to cut through the netting on each roast, gently pulling it away from the roast to remove.
- Transfer the turkey breasts from the electric roaster to a large cutting board, working one at a time, so you have plenty of room for slicing.
- Slice each turkey breast roast into thin slices (or as desired). I prefer mine a little less than 1/2-inch thickness for eating with gravy, or about 1/4-inch thick for making turkey sandwiches.
Make the Gravy (Optional)
- Set the roaster to 350 degrees F.
- Add the chicken broth to the cooking juices in the electric roaster, bringing it to a simmer.2 cups chicken broth
- Using a flat whisk, scrape up any bits that have attached to the bottom of the roaster, deglazing the roaster.
- Add the white wine and butter, whisking to combine with the broth.1/4 cup white wine, 1 tablespoon unsalted butter
- Bring the gravy to a boil, then reduce heat to medium.
- In a small bowl, combine a bit of the gravy from the electric roaster with the cornstarch. Whisk well, then return this mixture to the electric roaster.1 tablespoon cornstarch
- Whisk the gravy until it comes to a high simmer. Cook for 2-3 minutes or until nicely thickened. Check the gravy to see if it needs seasoned with salt and pepper.Kosher salt and pepper
- Serve the warm gravy drizzled over slices of turkey breast.
Notes
- Don’t be tempted to remove the net casing from the roasts before cooking them. This holds the meat together so it cooks evenly. You will cut the net away after the turkey roast has cooked and is ready to be sliced.
- During cooking in the electric roaster, be sure not to remove the lid. Each time you do this you lose tons of heat from the roaster and it definitely affects the cooking process and the time it takes.
- Cooking turkey breast roasts at 450 degrees initially is very important for achieving a golden-brown, crispy exterior. Once this happens, you can reduce the cooking time to 350 degrees F.
- Be sure you are using an instant-read meat thermometer to gauge the doneness of the turkey. This will keep you from over-cooking the turkey breast roast, which causes the meat to be dry and chewy.
I cook a lot and often but not these types of meals. As simple as they are, they make me apprehensive. Lol. This recipe came out great! They temped out much higher but were still moist and tender. Liked by all.
I also brined for a couple hours that morning. All else was as recipe is written. Would do again. We joke about the roaster and how rarely I use it. I think now it’s down to $25 per use. Lol. <3 Thanks for a great recipe.
Hi Cindy Prairie Chick!
Thank you so much for this feedback. I love hearing about a cooking experience with any recipe of mine! For the record, the brining COULD be why the birds temped out more quickly – I’ve had this experience in the past with brined oven birds! I will make a note within the recipe post regarding this so others can read about that – wish I’d thought of it sooner. Thanks again for your comment here AND your 5 star review – so appreciated!!
Sincerely,
Chef Alli
You’re so welcome. Thanks for your insight on the brine. That makes total sense. <3 It was still moist and delicious!
I cook a lot and often but not these types of meals. As simple as they are, they make me apprehensive. Lol. This recipe came out great! They temped out much higher but were still moist and tender. Liked by all.
I also brined for a couple hours that morning. All else was as recipe is written. Would do again. We joke about the roaster and how rarely I use it. I think now it’s down to $25 per use. Lol. <3 Thanks for a great recipe.