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I love turkey. I suppose thats not uncommon … but I reeeeeally love turkey and this one is extra delish! Cranberry meets thyme to create a harmony of flavours in this to die for turkey roast. Whether it be the star of the show or the guts to your wrap, you’ll love this baby!
I like to buy boneless turkey roasts; there are so many things you can do with it! Tonight we had this with creamy mashed potatoes, roasted vegetables and some organic corn. To tie it all together was a delicious gravy made from the beautiful juices the turkey created.
It was so yummy I had to refrain my husband from eating the whole thing! I’m saving some of it for my favourite sandwich later this week… Roast Turkey Avocado Bacon on Focaccia Bread. Mouthwatering.
How to cook boneless turkey roasts
So simple! You will love this!
Decide on your seasonings, mix and rub into turkey. Place into a baking dish and roast at 350° for 60 – 75 minutes. Cook until internal temperature is 165°. Cover with tin foil on counter to let rest for 30 minutes. If serving hot, carefully remove the netting, otherwise let cool before you peel it off gently.
Where to buy boneless turkey roasts
Boneless turkey roasts are actually just a big turkey breast rolled up and help together by a piece of netting! (This is why you don’t cut the netting off!) I buy my boneless turkey roasts from the meat department in my local grocery store. If they don’t have any roasts as the moment but have breasts, they can easily roll it up into a roast! If you can’t find one at your local grocery store and the man behind the counter is being a meanie-pants, just go to a butcher shop, I find them extra helpful!
What to make with this Cranberry Thyme Turkey Roast
If I wanted the whole turkey dinner feel, I would make this with mashed potatoes, roasted vegetables and gravy. If I was looking for something lighter I would choose a yummy salad like a Kale Caesar salad or Mama Bear’s Garden Salad.
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Cranberry Thyme Turkey Roast
- 1.5-2 lbs netted turkey breast
- 1/2 cup cranberry sauce
- 3-4 cloves garlic pressed or finely minced
- 1 tbsp dried thyme
- 2 tsp paprika
- 1.5 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- Heat oven to 350°. In a small bowl mix the pressed garlic, thyme, paprika, olive oil, salt and pepper. As best you can, rub underneath the skin of the turkey without having to take off the netting. Massage the cranberry sauce over top of the skin through the netting. Make sure not to glob it on or it will all come off with the netting.
Place into a baking dish and roast for 60 – 75 minutes. Cook until internal temperature is 165°. Cover with tin foil on counter to let rest for 30 minutes. If serving hot, carefully remove the netting, otherwise let cool before you peel it off gently.