How to Cook a Frozen Butterball Turkey Breast for a Perfectly Juicy and Tender Meal

Cooking a frozen Butterball turkey breast may seem daunting, but it’s actually quite simple with some key tips and techniques. When done right, a frozen turkey breast can turn out just as moist, flavorful and delicious as a fresh one. Here’s a complete guide to cooking a frozen Butterball turkey breast from start to finish for a tender, juicy meal every time.

Why Cook a Frozen Turkey Breast?

Cooking a frozen turkey breast offers several advantages:

• Convenience – Frozen turkey breasts are ready when you are. You can buy them in advance and pull one out whenever needed. No planning ahead required.

• Less Waste – Only thaw and cook what you need. A whole turkey often leaves lots of leftovers. With a turkey breast, you can prepare the perfect amount.

• Quick Thaw Time – A boneless skinless turkey breast thaws faster than a whole bird. It can be ready to cook in just a day or two in the fridge.

• Lower Cost – Individual turkey breasts are usually less expensive per pound than a whole turkey. Great for smaller households.

• Easier to Cook – Turkey breasts don’t require trussing or special roasting pans. They cook quicker too.

Choosing the Right Frozen Turkey Breast

Not all frozen turkey breasts are equal. Here are some factors to consider when selecting one:

• Bone-in vs Boneless – Boneless breasts are more convenient but bone-in have more flavor. Choose based on your cooking plans.

• Skin-on vs Skinless – Skin helps keep the meat moist and adds crispiness. Go skinless to save calories.

• With Broth vs Without – Some have a solution injected to help retain moisture. Opt for without if watching sodium.

• Size – Pick a 2-3 lb breast for 4-6 servings. Adjust up or down based on number of guests.

• Brand – Select a reputable brand like Butterball for consistently high quality.

Thawing a Frozen Turkey Breast

Give yourself plenty of time to safely thaw a frozen turkey breast in the refrigerator:

• 1-2 days for a 2 lb boneless, skinless breast.

• 3-4 days for a 3 lb bone-in breast.

• 5 days for a 6 lb bone-in breast.

Once thawed, the turkey can be refrigerated for 1-2 more days before cooking.

If short on time, thaw in cold water instead. Submerge bagged breast in cold tap water, changing water every 30 minutes. Thaw time is about 30 minutes per pound. Cook immediately upon thawing.

Do not thaw at room temperature or in hot water due to food safety concerns.

Seasoning a Turkey Breast

A simple salt and pepper rub is all a savory turkey breast needs. For more flavor, try:

• Herbs – Fresh or dried rosemary, thyme, sage suit poultry well. Rub a blend into the skin if present.

• Spices – Smoked paprika, cumin, chili powder, cayenne add a kick.

• Aromatics – Rub minced garlic, shallots, lemon zest or orange zest under skin.

• Oil – Coat skin with olive oil or melted butter for added moisture and crispiness.

Do not rinse raw poultry as this can spread bacteria. Simply pat dry with paper towels before seasoning.

How to Cook a Frozen Butterball Turkey Breast – Step by Step

Follow these simple steps for foolproof results:

Step 1: Preheat Oven and Prepare Breast

• Preheat oven to 325°F.

• Thaw breast if frozen. Pat dry with paper towels.

• Trim any excess skin or fat. Loosen skin if present and rub seasonings underneath.

• Brush skin with oil or melted butter. Season all over with salt and pepper.

Step 2: Place on a Rack Over a Pan

• Place breast on a rack set inside a roasting pan or baking dish.

• The rack elevates the breast over the pan to allow air circulation for even cooking and crisping.

Step 3: Cook Until the Internal Temperature Reaches 165°F

• Insert a meat thermometer into the thickest part of the breast, taking care not to hit bone.

• Roast until it reaches an internal temperature of 165°F. This safe temperature kills any bacteria.

• Cook time depends on size but average is 60-90 minutes. Bone-in and larger breasts take longer.

• For a browned, crispy skin, increase temperature to 400°F after 30 minutes.

Step 4: Allow to Rest Before Carving

• Let rest 15-20 minutes once out of the oven. This allows juices to redistribute evenly.

• Cover lightly with foil to keep warm. The temperature will rise 5-10°F.

• For boneless breasts, slice across the grain into thin pieces. Carve around bone for bone-in.

And that’s all it takes for a tender and juicy home-cooked turkey breast dinner. The same method works for fresh or frozen Butterball turkey breasts. Just adjust cook times as needed. Follow proper food handling and this simple roast turkey breast recipe for the perfect meal any time of year.