Description
Juicy Boneless Turkey Roast with Herb Gravy Recipe
Ingredients
Scale
- 3 pounds fresh boneless turkey roast, in casing
- 3 large garlic cloves, cut into matchsticks
- 3 large rosemary sprigs, leaves removed and minced
- 2 tablespoons extra virgin olive oil
- 1 1/4 teaspoons salt
- Ground black pepper, to taste
- 2 cups low sodium chicken stock, or water
- 1/4 cup white wine
- 1 tablespoon butter
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350 degrees F. Place the turkey roast in a medium roasting pan or Dutch oven and make 10-15 small slits with a paring knife. Insert garlic matchsticks into each slit until all garlic is used.
- Rub the turkey all over with extra virgin olive oil, then evenly sprinkle salt and ground black pepper. Pat minced rosemary onto the roast generously to coat it with herbs.
- Bake the roast uncovered in the preheated oven for 90 minutes. Check the internal temperature with a meat thermometer; it should reach 160 degrees F.
- Remove the roast from the oven and cover it, letting it rest for 10 minutes. During this resting period, the internal temperature will rise to 170 degrees F, allowing juices to redistribute for optimal tenderness.
- Using a sharp knife or scissors, carefully remove the casing and slice the turkey roast. Serve warm with traditional sides like mashed potatoes and gravy, cold as an appetizer, or use in sandwiches as a flavorful deli substitute.
- Place the roasting pan with the turkey drippings on medium heat. Scrape the rosemary leaves and browned bits from the casing into the pan for flavor, then discard the casing.
- Pour in chicken stock and bring to a boil. Continue cooking for 5 minutes while whisking and scraping the pan walls to release all flavorful bits. Add white wine, butter, salt, and pepper, bring back to a boil, then reduce heat to low-medium and cook for another 5 minutes.
- Mix a small amount of the hot gravy with cornstarch in a separate bowl, whisking to avoid lumps. Pour this mixture back into the pot and whisk continuously until the gravy begins to boil and thickens slightly.
- Cook the gravy for an additional 2-3 minutes until it reaches the desired thickness. Serve warm alongside the turkey roast for a delicious finishing touch.
Notes
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Oven-roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 0 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 100 mg
Keywords: Juicy Boneless Turkey Roast, Turkey Roast, Herb Gravy