Want to dazzle your guests with a delicious and robust dinner experience? Well, you’re not the only one! Butterball turkey breasts have been saving the day for as long as we can remember. But you may wonder if it’s worth the effort, to begin with since you’re not sure of the preparation techniques. Well, you may want to put that worry aside, as the outstanding result is worth every minute spent.
Turkey Breast Nutrition Facts
Why Cook a Butterball Turkey Breast?
Its Huge-One Butterball turkey breast is enough to serve up to 10 people! That’s a complete main course for a crowd in one pan.
It Welcomes Flavors-You can season the Butterball turkey breast with a wide array of spices and seasonings. Be it rosemary, thyme, poultry seasoning, garlic, sage, or even a combination of numerous herbs and spices. You can also use vegetables and aromatics like onions, parsnips, carrots, butternut squash, and shallots.
The Recipe is Easy-The Butterball turkey breast is a rather straightforward recipe for an oven-roasted poultry dish. And it takes a shockingly short period to be ready.
Cooking a Butterball Turkey Breast
If you’re trying the Butterball turkey breast recipe for the first time, don’t panic. Follow these steps, and you’ll end up with a fantastic plate;
Set the oven to preheat at 325F and while it does, position the rack in the third bottom slot.
Prep Turkey Breast
Take the Butterball turkey breast out of the bag and drain the juices. Suppose the breast is frozen; thaw first in cold water for a few minutes. Then, pat the skin dry with paper towels. Next, position the turkey breast on the baking pan with the skin side up.
Season Turkey Breast
Combine your selected seasonings with some butter in a bowl. Then, slit a pocket on the skin and spread a few tablespoons of the mixture under the slot. Do so carefully, so the skin doesn’t tear. Once that’s done, rub a tablespoon of the mixture over the turkey breast.
Add your selected vegetables to the remaining butter mixture and toss till they’re fully coated. Then, spread the buttered vegetables around the turkey breast.
Toss the tray in the oven and cook for two hours and fifteen minutes. By this time, the internal temperature should reach 170F. But if it isn’t done or if the breast is around six pounds, add an extra 30 minutes to the cooking time. Once the doneness temperature is reached, set the turkey breast down and let it rest for 15 minutes.Print
- One Butterball frozen turkey breast, six pounds, thawed
- ¼ cup softened butter
- One pound red potatoes, small and halved
- One pound carrots, peeled and sliced
- Two cloves garlic, minced
- Two medium onions, quartered
- Four tablespoons sage, dried and minced
- ½ teaspoon black pepper
- ½ teaspoon salt
- Let the oven heat to 325F. And while you wait, take the turkey breast out of the bag. Drain the breast, dry with paper towels, place it on the baking pan-skin-side-up.
- Mix the sage, garlic, pepper, and salt with butter in a bowl. Then, make a pocket under the turkey skin and spread about two tablespoons inside it. Take care, so the skin doesn’t tear off. Next, rub a tablespoon of the butter mixture on the turkey breast.
- Add the onions, carrots, and potatoes into the remaining butter mixture and toss. Then, arrange the vegetables around the breast in the pan.
- Roast in the oven for about two hours and 45 minutes, until the vegetables are soft. Check the doneness of the breast with a meat thermometer at its thickest part. You want the internal temperature to reach 170F.
- Transfer the turkey breast to a board on the counter, set the oven to broil, and stir the pan juice with the vegetables. Let the baking pan sit about six to eight inches away from the heating element.
- Broil the vegetables for about five minutes until they’re lightly brown. Halfway through the cooking process, stir the vegetables with the pan juice. Once it’s ready, serve along with the turkey breast.
For more directions on how to cook Butterball turkey breast, watch this video recipe.