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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.
Prep Time2 hours 10 minutes
Cook Time1 hour 30 minutes
Total Time3 hours 40 minutes
Course: Main Course
Cuisine: American
Keyword: brine a turkey, dry brine, roast turkey, thanksgiving
Servings: 5
Calories: 166kcal


  • 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


  • 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.


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