Roasting a boneless turkey breast solves the problem of stuffing and carving a whole bird. It’s perfect for a small group and with luck you’ll have leftovers.

I like this Asian-inspired marinade because it adds a bold flavor without overwhelming the other traditional Thanksgiving dishes. The turkey breast is first steamed in the oven under foil. Then it is finished roasting, so the skin is brown and the breast is juicy. The easy-to-prepare, no-fail gravy can be made a few days in advance and then reheated just before serving; I like to add the defatted turkey drippings for extra flavor. For a full-bodied taste, finish it off with a little hoisin sauce.

If I am having a large crowd, I cook a whole turkey as well as a turkey breast. For the whole turkey, simply double the amount of marinade, rub the marinade all over the turkey and under the skin, and marinate overnight. An unstuffed 16-pound turkey will take about 4 hours or so to roast at 325 F (add another hour for a stuffed turkey); a thermometer inserted in the thickest part of the thigh should register 170 F and the juices should run clear. Cover the bird with foil, after 1 hour, to avoid burning the skin.

Serve this with your favorite sides like mashed potatoes, yams, stuffing and green beans. Happy Thanksgiving!

Roasted Hoisin Turkey Breast with Cranberry Sauce

Serves 6 to 8

For the marinade:

2 medium shallots, finely chopped

2 garlic cloves, minced

2 tablespoons hoisin sauce

1 tablespoon balsamic vinegar

1 tablespoon soy sauce

Freshly ground black pepper

3 tablespoons olive oil

For the turkey:

3 1/2-pound boned and tied turkey breast

1/2 cup chicken broth

For the gravy:

1/2 cup (1 stick) unsalted butter

1/2 cup all-purpose flour

3 1/2 cups turkey or chicken broth, warmed

1/2 cup dry red wine

Salt and freshly ground black pepper

On the side:

2 cups favorite cranberry sauce

1. In a small bowl, whisk together the marinade ingredients.

2. Place the turkey breast in a large lock-top plastic bag and pour in the marinade; turn the turkey to coat evenly. Seal the bag and refrigerate for 3 to 4 hours.

3. Preheat the oven to 350 F. Transfer the turkey to a roasting pan and pour the remaining marinade over it. Cover the pan tightly with foil, and roast for 1 1/4 hours.

4. Increase the oven temperature to 400 F. Remove the foil and brush the turkey with the marinade in the pan. Pour in the broth and roast for about 15 to 20 more minutes, or until an instant-read thermometer inserted into the thickest part of the breast registers 170 F, basting with the pan juices halfway through the cooking time. The skin should be a deep brown color.

5. Transfer the turkey to a platter and let rest for about 20 minutes before carving. Strain the pan drippings into a gravy separator and set aside.

6. To make the gravy: In a large heavy saucepan, melt the butter over medium heat. Slowly whisk in the flour, then whisk briskly until bubbles form. Continue whisking for 3 to 5 minutes, or until the roux thickens and turns a golden brown; the color is important, because it will determine the color of the gravy.

7. Add the warm broth and wine, whisking until completely blended. Cook over medium heat for 15 to 20 minutes, until the gravy is thickened and no taste of flour remains. Pour in the defatted reserved pan drippings, whisking to incorporate completely. Season with salt and pepper. Taste for seasoning.

8. Untie the strings on the turkey breast; slice the turkey breast and arrange in overlapping slices. Serve the turkey with the gravy and the cranberry sauce.

Advance preparation: The turkey may be made through Step 2 up to four hours ahead. The gravy, without the pan drippings, may be made up to three days ahead, covered and refrigerated; reheat gently before continuing and taste for seasoning.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.