Boneless Savory Herb Turkey Breast Roast

Thaw in Refrigerator (not at room temperature). Place unopened roast on a tray in refrigerator for 1½ to 2 days, or until thawed. 

To thaw faster, place unopened roast in cold tap water for 3 to 5 hours. Change water every 30 minutes to keep turkey cold. When thawed, keep in refrigerator until ready to cook. Cook within four days of thawing. 

Preparing the Breast Roast:  Preheat oven to 325°F and remove roast from wrapper.

Leave inner string netting on (this holds the roast together during roasting). Refrigerate gravy packet until ready to use. Drain juices and lightly pat with paper towels.

Lift string netting and shift position on roast to make removal easier after cooking.

Cover roast with non-stick cooking spray. No need for additional basting. 

Roast uncovered to a minimum internal temperature of 165°F in the center. Roasting time varies if covered or placed in an oven cooking bag. 

For ease of net removal and carving, wrap in foil and let stand for 10 minutes. Slice the roast, heat the gravy per packet directions, and serve.  

NOTE: It is very important to wrap in foil to help remove netting, since it may be difficult to shift string netting prior to roasting from frozen.  

Cook Time Guide: 

Thawed (40°F):  

3 lbs: 1¾ to 2 hrs  | 4.75 lbs: 2¾ to 3 hrs  

Frozen (0°F):  

3 lbs: 2½ to 3 hrs  | 4.75 lbs: 3 ¼ to 3 ½ hrs 

Gravy Packet: Pour turkey juices into measuring cup.  Remove all fat except 2T.  Add water to make 1-3/4 cups liquid (10 oz. packet*) 

Combine liquid and contents of packet. Stirring constantly, heat to boiling. Simmer 3 to 5 min, stirring as needed. 

Add 1 or 2 of the following to cooked gravy, if desired:  ¼ cup sherry; 1/3 cup sour cream; 2 tablespoons chopped parsley; 2-ounce can mushrooms, drained; ½ cup chopped celery or 1/3 cup chopped green onion, sautéed  

Yield: 2-2/3 cups of gravy (10 oz packet).