Herb Crusted Boneless Turkey Roast
A flavorful dry brined boneless turkey roast, slathered in herb butter and cooked in the oven for the perfect Thanksgiving centerpiece.
Servings: 5
Calories: 166kcal
Ingredients
- 1 Butterball Boneless Turkey Roast
Dry Brine
- 2 Tablespoons Kosher salt
- ¼ teaspoon Paprika
- ¼ teaspoon Celery Seed
- ¼ teaspoon Dry Sage
- ¼ teaspoon Dried Thyme
- ¼ teaspoon Dried Rosemary
- Pinch black pepper
Herb butter:
- ½ cup Butter softened
- 2 Tablespoons Fresh Parsley chopped fine
- 1 Tablespoon Fresh Thyme Leaves
- 1 Tablespoon Fresh Rosemary Leaves
Instructions
- Defrost Butterball Boneless Turkey Roast in the refrigerator for 24-48 hours ahead of time.
- Open fully defrosted Turkey roast, leave inside netting on, remove outside netting and plastic, and gravy packets.
- Lift the remaining netting, so it is not imbedded in the meat, but leave around the roast.
- Pat turkey roast dry with paper towel to remove excess liquid.
- Mix together dry brine ingredients, and coat the turkey in the dry brine. Then place in baking dish. Cover with foil, and refrigerate for 2 hours.
- Preheat oven to 325 degrees F.
- Mix together herb butter and rub all over the dry brined turkey.
- Roast turkey in oven until internal temperature reads 170 degrees F. About 80-90 minutes.
- Remove from oven and let rest in pan for 5 minutes.
- Remove from pan to a cutting board, and let rest an additional 5 minutes.
- Slice and serve with other Thanksgiving favorites from Walmart.
Nutrition
Calories: 166kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 2954mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 830IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg