Where To Buy Turkey Breast Roast

Not just for the holidays, Butterball turkey roasts and turkey breasts make great entrees when you're hosting guests for dinner or feeding a family of big eaters. Enjoy the delicious taste of turkey and feel good knowing you're consuming a lean protein that's low in fat.

where to buy turkey breast roast

All of our whole turkey (fresh and frozen), boneless roasts, and bone-in breasts are available in all major retailers across the country. Please be sure to check with the store manager if you do not find the item or specific size you're looking for.

2. Place roasting pan in center of oven, allowing room for bag to expand without touching oven walls or racks while cooking. Cook turkey until a meat thermometer inserted into center of roast reaches an internal temperature of 165F. Approximate cook time: 1 1/2 hours, if thawed; 3 hours, if frozen.

3. Remove from oven and allow turkey to rest in bag for 15 minutes. Once turkey has rested, carefully cut bag open lengthwise across top. Remove turkey from bag and place on cutting board, reserving juices. Cut netting lengthwise across roast and remove. Carve and serve turkey with reserved juices and your favorite holiday side dishes.

Turkey breasts are sold both boneless, and bone-in. Bone-in turkey breasts tend to be larger and contain both sides of the breast, while boneless turkey breasts are generally just one breast. This recipe will work with either, though a single boneless turkey breast will require a shorter cooking time.

Preheat oven to 325º F. To prepare simply remove soft oven ready boneless roast from the bag and rub the exterior of turkey with a blend of your favorite herbs and spices or with a paste made of the following ingredients: 4 Tbsp oil, (melted butter, margarine, olive oil, etc.) 4 tsp. salt, or to taste 2 tsp. paprika With the netting on, place the boneless roast in an open roasting pan. Cover the bottom of the pan with approximately 1 cup water or broth.

Simple wholesome ingredients is all you need for this recipe! When purchasing your turkey, general rule of thumb is 1/2 lb of turkey breast per person, so purchase accordingly to the number of guests you will be serving.

Stuff with garlic: In a medium roasting pan or Dutch oven, place turkey breast and make 10-15 inserts with a paring knife. Stick garlic slice into each hole until you run out of garlic.

Bake uncovered for 30 minutes per 1 lb: I cooked 3 pounds turkey breast roast for 90 minutes or until meat thermometer inserted in the thickest part of the breast reads 160 degrees F.

Refrigerate cooked turkey roast whole or sliced in an airtight container for up to a week. Leftover turkey is so good cold on its own or in a sandwich. Or reheat just until warm with gravy. This recipe is so versatile!

The mouth-watering aroma of whole bird taste is prevalent in this Raw Roast. Each roast is made from two skin-on boneless breast lobes, is lightly seasoned, netted and ready to cook. Made with Turkey Raised without the Use of Antibiotics, Vegetarian Fed and Gluten Free.

Cannot believe how tasty this recipe was. Unlike so many others, the added herbs and spices actually infused into the meat (which was moist as hell!). It was so good that my wife, who will not eat turkey leftovers, had two later meals with this turkey breast. Thanks so much!

I made this using a boneless 2 pound turkey breast. It came out tender and great. I could taste the lemon a little bit. I used poultry seasoning no salt or pepper. Thank you for helping me prepare this turkey!

I made this for guests and family for Sunday dinner and the bone-in turkey breast came out flavorful and juicy. I seasoned it Saturday and left in the fridge overnight and baked as directed. My turkey breast was almost 7 lbs so it took longer to cook but was great. I took the juices and added to my giblet gravy -equally fantastic! Will definitely use this recipe again.

In the photo, it appears that your turkey breast does not contain the backbone, like it is spatchcocked. Around here, ours come with the backbone attached. Does it cook more quickly without the backbone? If so, I can remove it. Thank you.

Raised right in America - PERDUE Fresh Ground Turkey Breast is an extra-lean kitchen staple, giving ground beef a run for its money! Ground turkey breast is loved by many health-conscious cooks for its wide range of uses and nutritional profile. This ground turkey is recipe-ready and a smart swap for ground beef in meatballs, pasta, tacos, and casseroles.

Two whole muscle, boneless, skinless breast lobes tied for ideal carving. Great for sandwiches, dinners, and salads. Tumbled with a solution of water & sodium to bind lobes into carving roast. All white meat.

Not a fan of the time it takes to defrost, marinate and slow roast a whole turkey? Pull off an elegant holiday dinner minus the fuss with our pre-seasoned turkey roast. Each roast is brined in a solution of salt, brown sugar, lemon oil and fruit juices before being coated in a final layer of savory herb seasonings and wrapped in netting to preserve the shape. Turkey roast comes vacuum sealed and flash frozen at the peak of freshness to ensure optimum flavor. Once defrosted, turkey is ready to cook, with skin on to lock in flavor and moisture and, thanks to the brown sugar, crisp up to a beautiful caramel brown. This three-pound, lean and high-protein roast is perfect for a small gathering of family and friends, as it serves six to eight people, and is also ideal for meal prep or delicious weeknight dinner.

This recipe starts with a seasoned butter which is made with an assortment of fresh minced herbs, garlic and seasonings. Everything gets mixed together and the butter is rubbed both on top of and underneath the skin of the turkey. The turkey then gets roasted, first at high heat to crisp the skin, then at a lower heat to cook everything thoroughly.

Your turkey breast is done when a thermometer inserted into the thickest part of the breast registers 165 degrees F. Be careful not to go too far about 165 degrees or you risk your meat being on the dry side. I use an oven safe thermometer probe that stays in the turkey as it cooks so I can continuously monitor the temperature. Also, the turkey will continue to cook after you take it out of the oven. You can pull your turkey out of the oven around 160 degrees F, then cover it with foil for 5-10 minutes or until it comes up to 165 degrees.

I like to serve my roasted turkey breast with classic holiday side dishes. Of course no turkey dinner is complete without stuffing and potatoes, and you always need a veggie to round out the meal! Try some of my favorites listed below, your family is sure to love them.

Thank you for sharing this recipe. I used two boneless Butterball turkey breasts about 3 pounds each and cooked them together in my heavy cast iron roasting pan and doubled the recipe. Total cook time was about 90ish minutes. This is a keeper, for sure!

Could you cook this in the crockpot instead? I stumbled across your recipe for a crockpot turkey breast which sounds delicious but for Thanksgiving prefer the assortment of fresh herbs in this recipe.

Thaw in Refrigerator (not at room temperature). Place unopened roast on a tray in refrigerator for 1 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.

In a small bowl, combine the olive oil, garlic, lemon juice,mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly allover the skin of the turkey breast. (You can also loosen the skin and smearhalf of the paste underneath, directly on the meat.) Pour the wine into thebottom of the roasting pan.

Roast the turkey for 1 to 1 hours, until the skin is goldenbrown and an instant-read meat thermometer registers 165 degrees when insertedinto the thickest and meatiest area of the breast. Check the breast after anhour or so; if the skin is overbrowning, cover it loosely with aluminum foil.

Have you been avoiding cooking turkey breast because you are afraid of serving a dry piece of meat? Put all such fears aside because we are about to show you how to cook a turkey breast and achieve juicy and flavor-packed meat.

Properly cooked bone-in and boneless breasts can be juicy and flavorful. However, bone-in turkey breasts have a slight advantage. The bone in the breast insulates the nearby meat during cooking, causing it to heat slower and retain moisture.

This bone-in turkey breast recipe is ideal for Thanksgiving and other festivities. It takes 20 minutes to prep and about two hours to cook. The meat is rich, delicious, and moist, and you will have potatoes and other accouterments on the side for a well-balanced meal.

In a 350F oven, a three to five-pound bone-in turkey breast will cook within one to two hours. A five to seven-pound turkey breast will take two to three hours to cook, while a seven to nine-pound breast will cook within three to three and a half hours.

You can debone a bone-in turkey breast with a sharp knife. Place the meat on a cutting board with the breast facing down. Vertically cut open the backbone at the center and pull the meat apart to expose the interior. Find the keel bone and use your knife to peel it away from the turkey breast. Do the same with the rib bones at the sides of the breast.

Everyone has their preferences. If you plan on serving and carving a turkey breast at the table, a bone-in turkey breast can be more visually appealing. However, if having the bone inside the breast will interfere with your recipe, a boneless turkey breast could be a better choice.

Prep Turkey: Let turkey thaw completely. Pat the turkey dry on all sides with paper towels. Season with salt and pepper. Loosen the skin of the turkey breast and smear a spoonful of herb butter under the skin, spreading it over both sides of the breast. Spread remaining herb butter all of the outside of the turkey breast. Place in a baking dish or sheet pan. 041b061a72