Butterball 3 Pound Turkey Breast
How are you supposed to cook this thing??
I only have one, and I'm so afraid I will over cook it.
We're downsizing Thanksgiving this year because we're taking a trip the day after, and don't want to have to clean up after a big production or be stuck with a ton of left overs.
So I bought this little egg-shaped turkey breast, but I have no idea what to do with it.
Any suggestions?
Offsite Linkby Anonymous | reply 57 | November 29, 2024 4:05 PM
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Stuff it up your ass and it will be fine when you get to Pittsburgh Friday.
by Anonymous | reply 1 | November 26, 2024 2:38 PM
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Read the instructions from Butterball linked below.
You are supposed to let it defrost in the fridge for a couple days before cooking it.
Offsite Linkby Anonymous | reply 2 | November 26, 2024 2:55 PM
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Follow the advice of R2. You can slather some EVOO over it or place some cuts of butter over it and season with salt and pepper. If you like rosemary or sage, you can use a little of either to season it too. I tent the breast or bird with aluminum foil before putting it in the oven.
Watch it. You can baste it periodically and remove foil 20-30 minutes before it's done.
Watch it!
by Anonymous | reply 3 | November 26, 2024 3:01 PM
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That looks easy and delicious!
I wonder if you could cook it in an air fryer.
by Anonymous | reply 4 | November 26, 2024 3:11 PM
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I’ve done those-follow directions-can’t go wrong.
by Anonymous | reply 5 | November 26, 2024 3:13 PM
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Season it as you would a regular turkey. If you plan to make pan gravy, you might want to quarter an onion and put in the bottom of the pan before you put it in the oven.
by Anonymous | reply 6 | November 26, 2024 3:21 PM
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R4
[quote] I wonder if you could cook it in an air fryer.
See link below for air fryer instructions.
You should also be able to find a video on Youtube.
Offsite Linkby Anonymous | reply 7 | November 26, 2024 3:27 PM
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Thank you, R7!
Now I just need to get one of these turkey roasts.
by Anonymous | reply 8 | November 26, 2024 3:31 PM
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OP, if you have an air fryer cooking that roast looks like pretty idiot-proof.
Check out R7’s video.
by Anonymous | reply 9 | November 26, 2024 3:33 PM
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Stick it in the oven at 350 degrees for an hour.
It's not difficult.
by Anonymous | reply 10 | November 26, 2024 3:36 PM
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From TV's "The West Wing"...
President Bartlett discovers there is a Butterball Hotline.
Offsite Linkby Anonymous | reply 11 | November 26, 2024 3:36 PM
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Remember the year (maybe there was more than one) when the CBS soaps had a deal with Butterball and all of the shows had to do a product placement/integration?
by Anonymous | reply 12 | November 26, 2024 3:39 PM
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I'm roasting a 38 pound bird, I think next year I'll just roast several breasts.
by Anonymous | reply 13 | November 26, 2024 3:58 PM
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I would just throw it in the crockpot
by Anonymous | reply 14 | November 26, 2024 4:09 PM
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I got one of those too. The instructions on the package also say you can cook it from frozen (i.e., no thawing) but I'd never risk that.
What I'm concerned about is the netting. You're supposed to leave it on while it roasts, but I think when you pull it off it will take the skin with it.
by Anonymous | reply 15 | November 26, 2024 4:40 PM
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r13, are you cooking an ostrich?!
by Anonymous | reply 16 | November 26, 2024 4:42 PM
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Crockpot, R14???
It'll just fall apart when you take it out.
by Anonymous | reply 17 | November 26, 2024 6:36 PM
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Crockpot? Gah!
We went to a Friendsgiving for the last 10 years and she probably would have cooked in in a crockpot if she could, but she did it in a roasting bag. Always carrying on about how it was falling off the bone. Shit, you cook something long enough, it will fall off a bone. Was it moist? Yes, it was sodden. It wasn't roasted, it was essentially braised. Is this a lesbian thing?
OP - I bought one last week too. I plan on keeping it simple too.
by Anonymous | reply 19 | November 26, 2024 7:34 PM
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I guess it's because I don't eat the turkey, I just cook it to be an ingredient in something else. 🤷
by Anonymous | reply 20 | November 26, 2024 7:59 PM
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Even the turkey breasts come with a pop up thermometer. Follow the directions, cover it with foil if it's browning too fast on top (but at that temp for a comparatively short time it shouldn't).
by Anonymous | reply 21 | November 26, 2024 8:02 PM
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There's a really good America's Test Kitchen recipe for turkey breast "en cocotte." You can do it in a slow cooker or in a Dutch oven on low heat. The recipe is for a bone-in breast, however.
I saw a similar recipe where you remove the skin and brown it separately in a skillet. Weird.
Offsite Linkby Anonymous | reply 22 | November 26, 2024 8:06 PM
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No matter instructions on line or in books, I always cook turkey 18-20 minutes per pound in a 325° gas oven. An hour should do you. I've done just breasts before, usually lay a few stalks of celery in botton of pan, just set breast on it. Works well for chicken, too. The celery idea is so I don't have to clean a rack.
by Anonymous | reply 23 | November 26, 2024 8:20 PM
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I'm glad you posted, R23.
I was going to cook a 3 pound breast for 90 minutes at 350, based on a Reddit thread.
They said that 90 minutes is standard, and cooking at 350 will make the outside turn a golden color.
However, it would have been awful if the turkey breast came out dry and tough.
I'm going to follow your instructions and if it needs to be cooked more, I'll just put it back in. (I don't have a meat thermometer but I'm sure if it's still pink inside, then it should be cooked longer)
You can fix a turkey that is under cooked, but not one that is over cooked.
by Anonymous | reply 24 | November 26, 2024 8:27 PM
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If you throw a turkey breast into a hot oven, what's to keep it from getting done?
by Anonymous | reply 25 | November 26, 2024 9:28 PM
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Turkey breast is almost impossible to get perfect (the whole thing anyway). That's what that cheap, boxed stock is for. And gravy.
by Anonymous | reply 26 | November 26, 2024 9:46 PM
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I bought a Jenny-O turkey breast this weekend. I have a can of chicken noodle soup and I’m gonna use the broth to baste it.
by Anonymous | reply 27 | November 26, 2024 9:56 PM
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If you don't have one, go out and buy a meat thermometer. A three pound turkey breast should take about 90 minutes at 350 oven temp.
by Anonymous | reply 28 | November 26, 2024 10:03 PM
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I'm going to spatchcock a 12 pound bird that I've dry brined, first time doing this...wish me luck.
by Anonymous | reply 29 | November 26, 2024 10:14 PM
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But a meat thermometer and cook until it gets to 155F
by Anonymous | reply 30 | November 26, 2024 10:16 PM
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Well, WHICH IS IT???
60 minutes at 325 degrees, or 90 minutes at 350???
That's quite a difference.
by Anonymous | reply 31 | November 26, 2024 10:21 PM
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Fuck, why are you shouting?
by Anonymous | reply 32 | November 26, 2024 10:26 PM
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[quote] Fuck, why are you shouting?
The whole family shouts.
It comes from living near the railroad tracks.
by Anonymous | reply 33 | November 26, 2024 10:28 PM
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Brine the breast the night before in water 2 cups of salt peppercorns and bay leaves (Optional) leave submerged in fridge overnight. Before cooking soften 1/2 stick of butter and slather all over rubbing in the skin. Rub about 3 tablespoons of evoo on. Salt and pepper Cook at 325 slow 70-90 min , melt 1/2.stick of butter and baste every 20 minutes After 60 minutes if it is golden brown tent with foil You need a Thermometer cook to 155 or cut into should be lightly pink , take out let rest , then enjoy. It should be very most from the brining not salty don’t worry.
and slather it all ov
by Anonymous | reply 34 | November 26, 2024 10:41 PM
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[quote] How are you supposed to cook this thing??
You aren’t.
by Anonymous | reply 35 | November 26, 2024 10:44 PM
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Question for you experienced cooks...I have double ovens, so I'll roast my turkey in one, once I pull it from the oven I'll let it rest about 40 minutes. I have 5 sides that I will have prepared in advance, they will all go in the ovens once I take the turkey out. If I have 2 or 3 sides in one oven, should I allow and additional 10-15 minutes cooking time? My side dishes should be done in 30-45 minutes, or at least I think so. I'm making my gravy in advance with roasted root vegetables and turkey parts.
by Anonymous | reply 36 | November 26, 2024 10:57 PM
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. . . in my crockpot, I think.
by Anonymous | reply 38 | November 26, 2024 11:35 PM
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Don't brine your turkey breast OP. It's a Butterball, already injected with up to 20% of a sodium solution. I think it would get too salty.
Also, get yourself an instant-read thermometer if you don't want to invest in a probe thermometer. Roast until the internal temp reaches 155F.
by Anonymous | reply 39 | November 26, 2024 11:39 PM
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R22, I used that recipe!
Accept I made some changes for my DH.
I didn’t have bone-in turkey breast so I used turkey deli slices.
I used stove oil instead of extra-virgin olive oil
I was stuck using funions instead of onions. I can’t abide amorous carrot and fuck celery. I used a ranch dressing.
by Anonymous | reply 40 | November 26, 2024 11:51 PM
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Follow the direction on the turkey breast, make sure it is thawed out
It cums with a gravy packet (awesome gravy BTW). I coat the breast with garlic oil & sprinkle with Italian seasoning-garlic oil.
"Follow the directions"
by Anonymous | reply 41 | November 27, 2024 12:09 AM
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^^^^ Sorry, Garlic Powder^^^^
by Anonymous | reply 42 | November 27, 2024 12:10 AM
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Throw it into your EZ Bake Oven. Can't go wrong.
by Anonymous | reply 43 | November 27, 2024 12:59 AM
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You're a real asshole, R40.
by Anonymous | reply 44 | November 27, 2024 1:07 AM
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[quote]"Follow the directions"
The directions say to bring the internal temperature to 170F. Do that if you want to resole your shoes.
155F max.
by Anonymous | reply 45 | November 27, 2024 1:10 AM
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[quote]Follow the direction on the turkey breast, make sure it is thawed out
The directions on the package say you can cook it from frozen. Not that I'd ever do that.
by Anonymous | reply 46 | November 27, 2024 5:06 PM
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OP, put it under the hood of your car. Drive to a McDonald’s about 45 minutes away. Be sure the engine gets nice and hot.
Then when you get to McDonald’s, remove the turkey! It’s ready…to be thrown away. Get food at the McDonald’s.
by Anonymous | reply 47 | November 27, 2024 5:31 PM
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Remember years ago there was some fad about cooking your turkey in the dishwasher?
by Anonymous | reply 48 | November 27, 2024 6:14 PM
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It also says you can thaw under cold water.
by Anonymous | reply 49 | November 27, 2024 6:16 PM
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The instructions are right on the package.
by Anonymous | reply 50 | November 27, 2024 10:32 PM
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38 pound turkey sounds like a tough old bird-good luck maybe share the results?
by Anonymous | reply 51 | November 27, 2024 11:11 PM
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R48 Yes! I think mid 2000s.
In the late 90s the fad was 'deep frying' the turkey, causing thousands of house fires. Lawsuits were flying like birds, as people sued WalMart, Lowes and Home Depot.
by Anonymous | reply 52 | November 28, 2024 1:39 AM
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[quote]Even the turkey breasts come with a pop up thermometer.
I don't trust those things. Get a meat thermometer.
by Anonymous | reply 53 | November 28, 2024 4:00 AM
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Today on CNN some young guy was teaching viewers shortcuts on defrosting a turkey if you forgot to defrost it the past three days. His ideas were sketchy at best.
by Anonymous | reply 54 | November 28, 2024 12:49 PM
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[quote] I can’t abide amorous carrot and fuck celery.
I...what, r40?
by Anonymous | reply 55 | November 28, 2024 5:16 PM
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Welp, I cooked this little beast, and it was bigger than I thought.
I roasted it at 325 for 90 minutes.
HOWEVER, it was still slightly pink in the middle. Is that okay?
I really hope I didn't make anyone sick, because I didn't have a meat thermometer.
It was mostly white, with just very slight areas of pink.
The other thing that bothered me was the texture.
It waasn't like a regular turkey, which can be dry and flaky.
It was pretty juicy, but with an "underdone" texture, if that makes sense. Almost chewy.
Is that normal for these turkey breasts?
It's the first time I have ever cooked one, so I am truly a bit worried about the result.
by Anonymous | reply 56 | November 29, 2024 4:13 AM
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It differs from a standard turkey breast in that it's been injected with a lot of water--that definitely affects the texture.
by Anonymous | reply 57 | November 29, 2024 4:05 PM
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