Herb Roasted Turkey Breast {Gluten-free, Paleo, Keto, Whole30}

Share This

Got a small gathering planned? This Herb Roasted Turkey Breast is a simple and easy way to enjoy the flavors of Thanksgiving without slaving over a HUGE turkey. The skin gets beautiful crisped and golden browned and the herbed butter (or olive oil) brings a beautiful flavor to the whole breast. Gluten-freepaleo, keto, whole30 – friendly.

 

Gluten-free Thanksgiving for Two

Roast turkey breast is a really great alternative to roasting a whole turkey. Not only is it less work, it’s less time, too, which leaves the oven open for making some of the must-have sides, ahem – I am looking at you stuffing and roasted Brussels sprouts. A four- to five-pound turkey breast will feed six to eight people, it’s a cinch to carve, and it’s perfect for making those tasty leftover sandwiches or salads or a delicious soup the next day.

Gluten-free Thanksgiving for Two

Enjoy this easy Herb Roasted Turkey Breast recipe for Thanksgiving or Christmas. Or really, you can make it any other time of the year; the leftovers are fabulous! I especially love that without fussing with a whole bird, all the cook time and the carving time, you get more time to spend with your loved ones, because that’s what it’s all about, am I right?

This turkey breast is tender, juicy and it’s delicious served alongside your favorite stuffing, cranberry sauce and some mashed potatoes 0r cauliflower mash and definitely some green beans. Don’t forget a pie for dessert.

Gluten-free Thanksgiving for Two

5 from 1 reviews
Herb Roasted Boneless Turkey Breast
 
Prep time
Cook time
Total time
 
gluten-free, paleo, dairy-free, egg-free, nut-free, AIP-friendly, Low FODMAP, Whole30
Serves: 4 servings
Ingredients
  • 2 - 2.5 lbs boneless Turkey breast, skin on*
  • 2 tablespoons grass-fed butter, room temperature (ghee or olive oil)
  • 1 tablespoon minced fresh sage
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • ½ - 1 teaspoon coarse sea salt
  • freshly ground black pepper, to taste
Instructions
  1. Preheat the oven to 450ºF. Rinse the turkey breast and pat dry. In a small bowl mix together the butter, herbs, salt and pepper.
  2. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Stuff about half of the herb butter paste under the skin of the breast, and spread it evenly under the skin. Transfer the breast to the roasting pan. Rub the remaining herb butter on the outside of the breast, paying special attention to the top where the skin is.
  3. Place the turkey in the 450ºF oven and roast for 20 minutes. Reduce the temperature to 375ºF and roast for an additional 15-20 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 160 - 165º F.
  4. Let stand for 10-15 minutes, tented with foil, before slicing.
Notes
I bought a bone-in turkey breast at Whole Foods and had the butcher de-bone it.
If it's a larger cut, ask your butcher to roll and tie the boneless breast so that it cooks evenly.



Increase cook time as necessary for a larger cut or bone-in. For a larger, bone-in turkey breast, if it's around 6 lbs, go with 30 minutes at 450º and then drop to 350º and give it about 1 hour 15 minutes
 

A Note About Bone-In Roasted Turkey Breast

The method for roasting a bone in turkey breast is the same as this boneless turkey breast, just note that the cooking time will likely increase depending on size.

The bone will affect the way I which the heat is distributed throughout the meat. Any meat touching the bone has an extra layer of insulation, so it will likely take a bit longer to cook. Be sure to check the temperature with a meat thermometer, taking care not to hit the bone. It should read 165°F! You can have your butcher debone the turkey breast for you, which is what I do, since I much prefer how the meat cooks.

 

Paleo Gravy

Not having all the beautiful pan drippings from a whole bird, this gravy relies on turkey or chicken stock, so choose a high-quality stock or better yet make your own. Add in whatever pan drippings you do get from the turkey breast for a robust flavor. Gluten-free, dairy-free and paleo.

makes about 2 cups

5 from 1 reviews
Gluten-free Gravy
 
Prep time
Cook time
Total time
 
gluten-free, paleo, dairy-free, egg-free, nut-free, whole30
Serves: approx 2 cups
Ingredients
  • 2 cups turkey or chicken stock
  • 2 sprigs fresh thyme
  • drippings from the roast turkey breast
  • 2 tablespoons arrowroot starch
Instructions
  1. Add 2 cups of turkey or chicken stock to a small saucepan with the fresh thyme and bring to a boil. Reduce the heat to a medium-low. Remove the sprigs of thyme.
  2. Transfer about 1 cup of the gravy base to a medium bowl and whisk in the arrowroot starch. Whisk well to remove any lumps. Return slurry to the gravy base and whisk over medium-low heat, simmer and whisk until thickened and smooth.
Notes
There won't be tons of drippings from the roast, but pour off any that there is, fat included, scraping up any little browned bits, too. When adding to the broth, you may want to strain it before you add the thickener.



homemade turkey stock is best, if you have it on hand, if not, store-bought (gluten-free) will work, too.



gravy thickened with arrowroot can tend to be a tad thin, when reheated. You may need to add additional starch with any leftovers
 

Gluten-free Thanksgiving for Two

Did you make this recipe - or any others from the Ty archives? I get crazy excited when you guys make my recipes & I always love to see how they turn out!

Share your photos on Instagram, tag @tastyyummies and include the hashtag #tastyyummies

Leave a Comment

Your email address will not be published. Required fields are marked *

STILL HUNGRY FOR MORE?

Sign up for the Tasty Yummies email list and receive notifications when new posts go live, plus get you’ll get exclusive offers, downloads, recipes and more!

DISCLAIMER: This website is written and produced for informational and educational purposes only. Statements within this site have not been approved by the FDA. Content should not be considered a substitute for professional medical expertise. The reader assumes full responsibility for consulting a qualified health professional before starting a new diet or health program. Please seek professional help regarding any health conditions or concerns. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter.