Question About Turkey Breast Roast!

This is the way to go!! I have been doing Butterball Turkey Roasts for the past 5 years. I have cooked them in Reynold's bags but now I cook 3 in my roaster oven. They come out so moist and yummy! I hosted a Pre Thanksgiving Day dinner last Saturday and the turkey was melt in your mouth delicious.

I don't have a recipe. I slather them in butter,flour and herbs(sage and poultry seasoning) then sprinkle them with garlic salt and pepper. Mmmmmmm...makes the house smell so good. No bones, no skin no giblets or neck to deal with.

Yes, you can defrost in cool water then put back in your fridge til tomorrow.

Enjoy and Happy Thanksgiving!!

Rachel Ray did a couple on Week in a Day. I let butter soften, about a stick or so. Then I make a compound butter by mixing in Rosemary and garlic in the butter and then make it into a flat blob about 1/4-1/2 inch thick. Place that on top of it and let go in the oven. It usually says two hours but I check at about 1 hour and 15 mins. I check with the meat thermometer for the temp on the package. Oh, my goodness, the amazing smell!

You can change the herb if you like something else better. You can add lemon juice if you like.

I usually just let mine thaw in the fridge a couple days or so. Sometimes the breast is thawed but the gravey packet still feels hard. You can ask the butterball hot line about thawing it.

Season with butter and herbs. Put in oven. When pop up timer pops, it's ready. I have never seen a 3 lb turkey breast.

I wish I had seen this earlier. We did one of those for the local Navy guys who had to work the front gate. We thawed it yesterday for about 6 hours in cool water. My husband injected it with his amazing mix of spices and sauces and let it marinade overnight. We baked it for about 2 hours total (the plan was to fry it but the fryer wasn't working this morning) and it was SO good!!

I hope yours turned out well also!