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Preparation & Cooking Instructions. Butterball recommends thawing individual roasts in their original packaging, in a refrigerated environment, for 48 hours. In a shallow pan, place the roast in its original packaging in a convection oven preheated to 325 degrees F. Cook the roast for approximately 2.0 hours or 15 minutes per pound.
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Roasting turkey breast is a classic turkey cooking method. Turkey breasts can also be deep-fried, grilled, smoked, prepared in a slow cooker and more. For the ultimate convenience, Butterball Ready-to-Roast turkey breasts are fully prepared and ready to cook with no thawing, no prep work and minimal clean-up. No matter which method you choose.
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Thaw in refrigerator (not at room temperature). Place unopened roast on a tray in refrigerator for 1½ to 2 days, or until thawed. To thaw faster, place unopened roast in cold tap water for 3 to 5 hours. Change water every 30 minutes to keep turkey cold. When thawed, keep in refrigerator until ready to cook.
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Preheat oven to 325°F. Remove outer plastic netting and wrapper from roast. Leave inner string netting on (this holds the roast together during roasting). Remove gravy packet and refrigerate until ready to use. If packet is stuck you can run under water to loosen it from the roast, or place roast on microwave safe plate and microwave on High.
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In a shallow pan, place the roast in a convection oven preheated to 325 degrees F. Cook the roast for approximately 2.5 hours or 15 minutes per pound. For a conventional oven, preheat the oven to 350 degrees F for and cook the roast for approximately 3.0 hours. Remove the roast from the oven when it reaches 160 degrees F and let it "rest" for.
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For a large turkey breast (6-8 pounds), cook for 4.5-5 hours. A large turkey breast will take the longest to cook, so you will need to increase the cooking time accordingly. For a large turkey breast (6-8 pounds), cook for 4.5-5 hours at 350 degrees F. Cooking a turkey breast in a bag is a great way to ensure that the meat is moist and flavorful.
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Place the turkey breast in the oven bag. Gather the bag loosely around the turkey, allowing room for heat to circulate. Secure the bag with its nylon tie. Cut six 1-inch slits in the top of the bag. Place the bag in a 13-by-9-inch (3-quart) baking dish. Bake the turkey until it is deep golden brown and the meat is cooked through, 1 1/2 to 2.
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Instructions. Preheat the oven to 350 degrees. Pat the turkey breast dry. Place the boneless turkey breast roast on a parchment paper lined sheet pan or in a roasting pan or baking dish, keeping the netting on. Carefully, pull at the netting so that it isn't embedded into the turkey.
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Roast uncovered according to Cooking Schedule or until meat thermometer in center of breast roast reaches 170° F and in center of turkey roast reaches 175° F. Roasting time will vary if turkey is covered or placed in an oven-cooking bag. For easier net removal after roasting, wrap roast in foil and let stand 10 minutes.
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Preheat oven to 375°F. No need to thaw. Just remove frozen turkey from outer plastic bag. Cut 2-4 slits on the top of the bag (one inch long). Place frozen turkey in roasting pan with printed side facing up. Do not cover. Roast in center of oven. Allow room for bag to expand without touching the oven racks or walls.
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Roasting time is approximately 1¾ to 2¼ hours. During final ½ hour, check internal temperature by inserting thermometer into thickest part of roast or breast. Remove from oven when internal temperature reaches 165ºF to 170°F. Allow roast to cool in bag for 20 minutes. Peel open bag, lift out roast.
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Close the bag and seal it tightly. Place the bag in a roasting pan. Cook the turkey breast for 2-2 1/2 hours, or until the internal temperature reaches 165 degrees F (74 degrees C). Let the turkey breast rest for 10 minutes before slicing and serving.
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Place the turkey breast in a roasting pan and roast it for 20 minutes per pound. Baste the turkey breast every 30 minutes with melted butter or broth. * Grilled turkey breast: To grill a turkey breast, preheat your grill to medium heat. Brush the turkey breast with olive oil and season it with salt and pepper.
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3. In a large bowl, combine the water, salt, pepper, garlic powder, and onion powder. 4. Place the turkey breast in a large crockpot. Pour the brine over the turkey breast. 5. Cover the crockpot and cook on low for 8-10 hours, or until the turkey breast is cooked through. 6.
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Ready to Roast turkey breast comes in a convenient cook-in bag and goes straight from package to oven without thaw time or prep. A 3-pound Butterball Ready to Roast Boneless Turkey Breast serves about 2-6 people and comes with a gravy packet. Ready to Roast turkey skips thawing and goes straight from the freezer to the oven with no mess.
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Thaw in Refrigerator (not at room temperature). Place unopened roast on a tray in refrigerator for 1½ to 2 days, or until thawed. To thaw faster, place unopened roast in cold tap water for 3 to 5 hours. Change water every 30 minutes to keep turkey cold. When thawed, keep in refrigerator until ready to cook. Cook within four days of thawing.
