Easy Fischer Farms Turkey Roast

Just like cooking our boneless turkey breast, the turkey roast requires very little intervention to turn out perfect. A bit of salt, maybe a few pats of butter or a drizzle of olive oil, and heating just until you reach the correct internal temperature. That's it!

Our turkey roast is a perfect blank canvas for all sorts of flavors from lemon and thyme to a citrus and sage. This particular method prepares it in the oven, but you can also make this easily in an electric roaster or even on the grill! The key is watching your temperature and not overcooking it.

Diana's mother Rita has a pretty foolproof way to prepare her turkey roast and when we tried it- perfect as well!

Baked in an oval roasting pan, you can cover your roasting meat with foil or a domed lid.

Best of all, you can take the leftover juices and use them as the base for a flavorful gravy for the sliced turkey roast.

What is a turkey roast?

It is a roulade of boneless white breast meat with dark thigh meat. This creates a more moist "roast" finish that is perfect for slicing! Average weight is 10 lbs.

How to roast:

Place your turkey roast in a baking dish

Season with coarse salt and pepper- to your taste

Place slices of unsalted butter on the top of the roast
Pour 1/3 C water (or low sodium chicken stock) in base of roasting pan
Cover with foil OR a domed cover for the baking dish

Roast at 350 for 20 minutes per pound OR until you reach an internal temperature of 165 degrees

Use scissors to carefully cut off the roasting twine, once the roast has had a chance to rest for 15-30 minutes.

Slice and serve!

*The remaining pan juices make a fantastic base to a turkey gravy*