Boneless Turkey Roast: the Easy, Herbs Crusted Recipe for a Sunday Roast

Turkey roast is a tasty and succulent main course, a great classic for Sunday roast and festive occasions. In our preparation we used turkey breast, which, flavored and massaged with aromatic herbs, salt and pepper, is then browned in a pan with a drizzle of oil and a knob of butter, then cooked with the addition of white wine.

The result is a tender, juicy and very tasty meat, which will conquer the whole family. For impeccable success, prepare the roast turkey a few hours in advance, let it cool completely and then cut it into slices about half a centimeter thick. You can accompany it with golden and crunchy baked potatoes, always loved by adults and children, with caramelized onions, grilled radicchio or with your favorite vegetable side dish.

Don't forget to serve the slices of roast with the cooking juices of the meat and, to make everything even more creamy and enveloping, you can serve a gravy sauce separately, typical of the Anglo-Saxon tradition, or a horseradish sauce, for a more decisive and pungent taste.

For this recipe we recommend purchasing turkey breast, a cut that lends itself perfectly to this type of cooking. To ensure that it remains soft, proceed with browning with fat in the pan, then add a liquid and cook on a very low flame with the lid on for the time indicated in the recipe.

Find out how to prepare roast turkey following the step-by-step procedure and advice.

How to Prepare Turkey Roast

Tie the turkey breast with kitchen string, so that it takes on the classic roast shape. Rub it with salt and freshly ground pepper.

Finely chop the aromatic herbs.

Season the meat with the chopped herbs, distributing them evenly over the surface.

Heat a pan with a drizzle of oil and a knob of butter.

Arrange the roast and let it brown well over medium heat.

It must be evenly browned on all sides, so as to seal the meat well and prevent liquids from leaking.

Wet with white wine and let it fade.

Then continue cooking over low heat and with the lid on for about 45 minutes, or until the meat is tender and the cooking juices are reduced.

Place the turkey roast on a cutting board, cut it into half a cm thick slices and season it with its cooking juices.

Bring to the table and serve with baked potatoes.

Tips and Variations

You can flavor the turkey breast with the aromatic herbs and spices you prefer, such as sage, rosemary, bay leaf, thyme, juniper berries, myrtle and so on.

Instead of white wine, you can blend the meat with dry Marsala, a fortified wine very suitable for the preparation of white meats, or with both light and dark beer. You can also add vegetable or meat broth: the important thing is that the cooking in the pot continues with a liquid.

For a more succulent dish, you can wrap the turkey with slices of bacon, then tie it with kitchen string and proceed with cooking according to the recipe.

As an alternative to cooking in a pot, you can also cook the turkey in the oven: just place it on a baking tray, add a drizzle of oil and a few sprigs of rosemary, then cook at 356°F/180°C in fan mode for about 50 minutes.

How to Store Turkey Roast

You can store the turkey roast in the refrigerator for 2 days, covered with cling film or in a suitable airtight container. Before consumption, heat it again in the pan, adding a drop of broth. The following day it is excellent for filling sandwiches.