Cook thoroughly to: 165.0 degrees F for safety. See cooking instructions on the back panel. Breast meat: Prepare. 1. Remove dear plastic netting and wrapper. 2. Refrigerate gravy packet until ready to use. If cooking from frozen, place roast on microwave-safe plate and heat in microwave on high 2 minutes or until gravy packet can be removed. 3. Drain juices and pat roast with paper towels (not necessary if frozen). 4. Lift string netting and shift position on roast to make removal easier after cooking. 5. Spray roast with vegetable oil. Additional basting is not necessary. Roast: 1. Preheat oven to 325 degrees F. 2. Place prepared roast, skin side up, on flat roasting rack in 2″ deep open roasting pan. 3. Roast uncovered per guidelines below or to a minimum internal temperature of 165 degrees in center. Roasting time will vary if covered or placed in an oven cooking bag. 4. For easier net removal, wrap roast in foil when done and let stand 10 minutes. Remove netting and carve. Crock pot: Roast must be thawed. 1. Place thawed roast, skin side up, flat in 8″ diameter crock pot. 2. Add 1/2 cup water. 3. Cover, cook on low 7 1/2 hours* to a minimum internal temperature of 165 degrees in center. 4. After 4 hours, check temperature at center, ends and near top for food safety. Turkey must reach 140 degrees within 4 hrs. *Cooking up to 9 hours does not impair eating quality. (Cooking on high for first hour does not reduce cooking time). Thawing/roasting guidelines. Thawing** – approximate roasting time – open pan, 325 degrees F oven. (In refrigerator – thawed – frozen. 1 1/2-2days – 1 3/4-2 hours – 2 1/2-3 hours. **Always thaw in unopened wrapper, thaw on tray in refrigerator, or thaw in cold water, change water frequently. Do not thaw at room temperature. Microwave: Roast must be thawed. 1. Place thawed roast in microwave on a shallow microwave-safe tray. 2. On 30% power, cook for 30 minutes, turn roast over and cook 20-30 minutes more. Check for doneness with a meat thermometer. Roast is done when temperature is a minimum of 165 degrees.
Butterball turkey breast roasts are a delicious and easier alternative to cooking a whole turkey. With the right techniques you can make this holiday centerpiece juicy, flavorful and impressive. This comprehensive guide provides foolproof steps to prepare and roast a perfect Butterball turkey breast roast.
Choosing the Right Butterball Turkey Breast
The first step is selecting the right size Butterball turkey breast roast for your gathering A good rule of thumb is 1 pound of turkey per person. For a typical small family meal, a 3 to 5 pound breast is ideal This provides enough meat without lots of leftovers.
Consider bone-in vs boneless. Bone-in turkey breast roasts have more classic flavor, while boneless are easier to carve. Both fresh and frozen Butterball turkey breast roasts work well just be sure to thaw frozen properly.
Inspect the packaging – avoid any with tears or excessive liquid inside. Look for a firm, plump breast with the skin intact.
Thawing Your Frozen Turkey Breast
If using a frozen Butterball turkey breast roast, thaw it completely before cooking.
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Refrigerator Thawing: Place breast on a tray and allow 24 hours per 4-5 lbs. For a 3-5 lb breast, thaw 1-2 days.
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Cold Water Thawing: Submerge wrapped breast in cold water, changing water every 30 mins. Allow 30 mins thawing time per lb.
Never thaw turkey breast at room temperature, as bacteria can grow rapidly. Cook within 1-2 days after refrigerator thawing.
Seasoning Your Turkey Breast
Once thawed, it’s time to prep and season the turkey breast for maximum flavor.
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Remove packaging and rinse turkey under cold water. Pat dry thoroughly with paper towels.
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In a small bowl, mix 2 tbsp olive oil, 2 tbsp melted butter and chopped fresh herbs like sage, thyme, rosemary.
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Add spices like 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder. Zest 1 lemon and 1 orange.
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Rub herb mixture all over breast, especially under the skin. This adds moisture and infuses flavor.
Roasting to Perfection
Now we’re ready to roast our flavored Butterball turkey breast:
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Place seasoned breast on rack in shallow roasting pan, skin side up. Do not add water.
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Roast at 325°F, allowing 20 minutes per lb. For a 3 lb breast, roast around 1 hour.
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After 1 hour, baste with broth and butter. Baste every 30 minutes to prevent drying.
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When 2/3 done, lightly tent with foil to prevent over browning.
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Use a meat thermometer to check temp. Cook until 170°F at thickest part.
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Remove from oven, tent with foil and let rest 15-20 minutes before slicing.
Serving Suggestions
A perfectly cooked turkey breast deserves delicious sides. Consider:
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Classic options like mashed potatoes, stuffing, and cranberry sauce.
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Lighter sides like roasted veggies or a crisp green salad.
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Using the pan drippings to make a flavorful gravy or sauce.
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Pairing with wines like Pinot Noir or Sauvignon Blanc.
Tips for Moist, Flavorful Turkey
Follow these tips for the best results when roasting your Butterball turkey breast:
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Always use a meat thermometer for doneness – cook to 170°F.
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Allow 15-20 minutes resting time before carving for juicier meat.
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Season generously under skin for flavor infusion.
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Baste every 30 minutes after the first hour to prevent drying out.
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Tent loosely with foil near end if browning too quickly.
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Carve across the grain for tender slices.
Troubleshooting Common Turkey Breast Issues
Even experienced cooks run into the occasional turkey mishap. Here are some common problems and solutions:
Dry turkey – Overcooking is the usual culprit. Rely on a meat thermometer for doneness and don’t over-roast.
Undercooked turkey – An inaccurate oven temp could be to blame. Use an oven thermometer to check. You may need to increase cook time.
Uneven browning – Rotate pan halfway through cooking for even heat distribution. Center oven rack.
Soggy skin – Pat turkey dry before seasoning. Avoid basting final 30 minutes for crispy skin.
Tough meat – Failing to let turkey rest prevents juices from redistributing. Always rest 15-20 minutes.
Bland flavor – Be generous with herb rub under the skin. Citrus-infused basting liquid adds lots of flavor.
Safely Storing and Freezing Leftovers
Be sure to refrigerate all leftovers within 2 hours and use within 3-4 days. Slice breast meat into portions for quick individual meals. Refrigerate pan juices and carcass separately for making stock or gravy.
For longer term storage, freeze sliced turkey in air-tight containers or bags for up to 3 months. Frozen turkey is great for casseroles, soups, sandwiches and other easy meals.
Satisfying and Simple Turkey Recipes
Leftover turkey breast meat lends itself to all kinds of quick and delicious dishes. Try these recipe ideas:
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Turkey Salad Sandwiches – Mix chopped turkey with mayo, celery, apples.
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Warm Turkey Panini – Layer turkey, pesto, tomatoes and mozzarella cheese.
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Turkey Ranch Wraps – Shred turkey and toss with ranch dressing, lettuce, cheese.
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Turkey Fried Rice – Dice turkey and stir-fry with veggies, eggs and soy sauce.
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Creamy Turkey Casserole – Combine turkey, cream of chicken soup, veggies and top with baked biscuits.
With proper thawing, seasoning, roasting and resting, you’ll have a juicy, flavorful Butterball turkey breast roast to enjoy for days. Follow this guide for your best turkey meal yet!
DescriptionButterball® Boneless Turkey Breast Roast.Breast Meat.Freezer to oven.Includes gravy packet.Always tender & juicy.Contains up to 20% of a solution of water, contains 2% or less of salt, dextrose, natural flavor, modified food starch, sodium phosphate to enhance tenderness and juiciness.Inspected for wholesomeness by U.S. Department of Agriculture.Plant no. on package closure.
| Title | Raw turkey |
| Energy | 150 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Cholesterol | 60 mg |
| Sodium | 580 mg |
| Carbohydrates | 1 g |
| Protein | 20 g |
| Daily Percent Of Iron | 6 |
SUPER EASY!!! JUICY TURKEY BREAST ROAST RECIPE (small portion) Budget Friendly
FAQ
How long do you cook a Butterball boneless turkey breast roast?
Brush with oil to prevent drying. Cook until meat thermometer reads 165°F (74°C) – approximately 3 – 3 ½ hours. Let stand for 10 minutes before removing netting and slicing. Remove netting, slice and serve.
Do you cook a butterball turkey roast covered or uncovered?
We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the …Nov 13, 2024
Do you put water in the bottom of the roasting pan for turkey breast?
- No need for added liquid: The turkey breast will naturally release enough juices during cooking.
- Use a roasting rack: Always use a roasting rack to elevate the turkey breast above the pan bottom, allowing for better browning.
- Potential downsides of adding water: Adding water can create a steamy environment, leading to a less crispy skin and potentially less flavorful drippings for gravy.
How long to cook a boneless turkey breast roast in the oven?
You are probably wondering “how long to cook boneless turkey breast roast per pound?”. And it’s a good question because it is the key to success to a juicy roast. The general rule of thumb is to cook it for 30 minutes per pound in preheated to 350 degrees F oven.