Rolled Boneless Turkey Breast with Apples & Sage
Prep time
Cook time
Total time
When I make a special holiday meal for just the two of us, or a small dinner for four – I don’t need a whole turkey. My grocery store sells turkey parts, so I can buy a turkey breast half that weighs about 2½ to 3 pounds, perfect for dinner plus leftovers. Once again, don’t overcook your turkey. A turkey breast should roast until a meat thermometer reads 155° F so it stays moist inside. (the temp will continue to raise to 160° via carryover cooking)
  • One 2 ½ - to 3-pound boneless turkey breast half, butterflied (either have it boned or do it yourself)
  • Olive oil
  • 1 teaspoon Bell’s Seasoning, or your favorite prepared poultry blend
  • ½ teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
  • 1 Granny Smith apple, peeled, cored, and very thinly sliced
  • ½ medium onion, peeled and very thinly sliced
  • 1 cup chicken broth
  1. If you are boning your own turkey breast half, it is easier to place the meat skin side down on the cutting board and, using the tip of a sharp knife, cut and lift the bones away from the meat. Otherwise, ask the butcher to do it for you and ask for extra string so you can retie it.
  2. Preheat the oven to 325° F.
  3. With the skin side down, lightly coat the meat with olive oil, then sprinkle generously with Bell’s Seasoning, garlic powder, salt, and pepper. Layer half of the apple slices down the center of the roast, and fold up both sides, encasing the apple and seasonings in the center of meat. Tie with cotton kitchen string in several places. Arrange the onion slices in a single layer in the roasting pan and place the roast seam side down on top of the onion slices. Arrange the remaining apple slices around the roast in the pan. Coat the skin with olive oil and season with salt and pepper.
  4. Roast until a meat thermometer inserted into the center of the meat reads 155°F, about 1 hour.
  5. Remove the roast from the pan to a platter and loosely cover with foil. Mash the onion and apple into the pan juices using a fork, adding enough chicken broth to scrape up the bits and create a moist and delicious sauce for the sliced turkey.
Nutrition Information
Serving size: Serves 6

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