High-Protein Garlic Rosemary Turkey Roast
- Cook Time: 105 minutes
- Total Time: 1 hour 45 minutes
- Diet: High-Protein, Low-Carb, Gluten-Free
Ingredients
Scale
- 1 (3 to 4 pound) boneless turkey breast roast, tied
- 3 tablespoons extra virgin olive oil
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1.5 teaspoons sea salt
- 1 teaspoon cracked black pepper
- 1/2 cup low-sodium chicken broth (for the roasting pan)
Instructions
- Preheat your oven to 350°F (175°C). Place a wire rack inside a shallow roasting pan. Pour the chicken broth into the bottom of the pan; this helps keep the oven moist and prevents the drippings from burning.
- In a small mixing bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, onion powder, salt, and pepper. Stir until it forms a thick, fragrant paste.
- Pat the turkey roast completely dry with paper towels. Rub the herb and garlic mixture all over the turkey, ensuring you cover every inch, including the bottom. If the roast is tied with string, leave the string on during this process.
- Place the seasoned turkey on the rack in the roasting pan. Insert a meat thermometer into the thickest part of the roast. Place it in the oven and roast for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove the turkey from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 15 minutes. This allows the juices to redistribute so the meat stays moist when you slice it.