Butterball 3 Pound Turkey Breast

Stuff it up your ass and it will be fine when you get to Pittsburgh Friday.

Read the instructions from Butterball linked below.

You are supposed to let it defrost in the fridge for a couple days before cooking it.

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!

That looks easy and delicious!

I wonder if you could cook it in an air fryer.

I’ve done those-follow directions-can’t go wrong.

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.

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.

Thank you, R7!

Now I just need to get one of these turkey roasts.

OP, if you have an air fryer cooking that roast looks like pretty idiot-proof.

Check out R7’s video.

Stick it in the oven at 350 degrees for an hour.

It's not difficult.

From TV's "The West Wing"...

President Bartlett discovers there is a Butterball Hotline.

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?

I'm roasting a 38 pound bird, I think next year I'll just roast several breasts.

I would just throw it in the crockpot

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.

r13, are you cooking an ostrich?!

Crockpot, R14???

It'll just fall apart when you take it out.

Use a thermometer.

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.

I guess it's because I don't eat the turkey, I just cook it to be an ingredient in something else. 🤷

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).

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.

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.

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.

If you throw a turkey breast into a hot oven, what's to keep it from getting done?

Turkey breast is almost impossible to get perfect (the whole thing anyway). That's what that cheap, boxed stock is for. And gravy.

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.

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.

I'm going to spatchcock a 12 pound bird that I've dry brined, first time doing this...wish me luck.

But a meat thermometer and cook until it gets to 155F

Well, WHICH IS IT???

60 minutes at 325 degrees, or 90 minutes at 350???

That's quite a difference.

Fuck, why are you shouting?

[quote] Fuck, why are you shouting?

The whole family shouts.

It comes from living near the railroad tracks.

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

[quote] How are you supposed to cook this thing??

You aren’t.

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.

What?

. . . in my crockpot, I think.

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.

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.

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"

^^^^ Sorry, Garlic Powder^^^^

Throw it into your EZ Bake Oven. Can't go wrong.

You're a real asshole, R40.

[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.

[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.

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.

Remember years ago there was some fad about cooking your turkey in the dishwasher?

It also says you can thaw under cold water.

The instructions are right on the package.

38 pound turkey sounds like a tough old bird-good luck maybe share the results?

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.

[quote]Even the turkey breasts come with a pop up thermometer.

I don't trust those things. Get a meat thermometer.

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.

[quote] I can’t abide amorous carrot and fuck celery.

I...what, r40?

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.

It differs from a standard turkey breast in that it's been injected with a lot of water--that definitely affects the texture.