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Boneless turkey breast made in the electric roaster oven on a white plate with gravy.

Boneless Turkey Breasts in the Electric Roaster

Made with a delicious, golden-brown crust, this tender and juicy Boneless Turkey Breast in the Electric Roaster recipe makes 3 3-pound boneless turkey breasts and is an ultra-easy way to cook turkey for a crowd.
Servings: 30 servings
Chef Alli
5 from 3 votes
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Calories: 210kcalCarbohydrates: 0.5gProtein: 41gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 122mgSodium: 209mgPotassium: 7mgFiber: 0.02gSugar: 0.1gVitamin A: 96IUVitamin C: 0.1mgCalcium: 35mgIron: 2mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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