Boneless Turkey/Turkey Breast Roasting Guide

Roasting a Boneless Turkey/Turkey Breast

Weigh the whole joint, after stuffing, if necessary, and calculate the cooking time, allowing 15 minutes per 450g, plus 20-30 minutes. Preheat the oven to 200c/425f/Gas 7. Put the turkey joint skin-side up into a roasting tin and pour around 450ml water or a mixture of 150ml white wine and 300ml chicken stock. Spread some softened butter over the skin of the turkey and season well with salt and pepper. Cover the turkey and tin completely with foil and seal it well under the rim. Place the turkey into the oven and roast for 20 minutes – this gets the heat right into the centre of the joint. Then lower the oven temperature to 200c/400f/Gas6 and continue to cook the joint for the remainder of the cooking time, uncovering the turkey for the last 20-30 minutes to brown the skin. To check that the turkey is cooked, push a fine skewer into the centre of the meat. If the juices run clear it’s cooked. If there are still any traces pink, return it to the oven for 10-15 minutes or until the juices are clear. Lift the turkey joint onto a board, cover tightly with foil and leave to rest for 15 minutes.