Butterball Turkey Breast Roast

Roasted Butterball turkey breast sliced on a plate with gravy, cranberry sauce, potatoes and broccoli.

Learn how to cook a Butterball turkey breast roast for a simple, juicy main dish. Seasoned lightly and roasted on a rack, this turkey comes with a packet of gravy and makes the perfect centerpiece for Thanksgiving or a holiday-style meal any time of year.

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Prep Time 5

Cook Time 50

Resting Time 10

Total Time 1 5

Course Dinner, Lunch

Cuisine American

Servings servings

Calories 176.6 kcal

Equipment

Shallow roasting pan
Flat roasting rack
Instant-read thermometer
Small saucepan

Ingredients

▢ 1 3-pound (48 oz.) boneless Butterball turkey breast
▢ 2 tablespoons olive oil or melted butter
▢ 2 tablespoons Italian seasoning or Bell's Poultry Seasoning (optional)

Instructions

Preheat oven to 375°F. Pat turkey breast dry with paper towels. Leave the inner string netting on while roasting to hold the meat together.
Brush with olive oil and season with Italian seasoning or Bell’s Poultry Seasoning on all sides.
Place the turkey, seam side up, on a parchment-lined baking sheet or on a flat rack inside a shallow roasting pan.
Thawed turkey: Roast uncovered for 50–60 minutes, or until the thickest part reaches 165°F on an instant-read thermometer.
Frozen turkey: Preheat the oven to 325°F. Roast uncovered for about 2 hours and 15 minutes (for a 3-pound breast), or until the thickest part reaches 165°F.
Remove from oven, tent loosely with foil, and let rest for 10 minutes.
Prepare the gravy according to the package directions.
Slice thinly against the grain before serving.
Serve hot with the included gravy.

Notes

Thawing a Butterball Boneless Turkey Breast Roast

Refrigerator: Keep the roast unopened in its original packaging. Place it on a tray and refrigerate for 1½–2 days, or until completely thawed.
Cold water: Submerge the unopened roast in cold tap water for 3–5 hours, changing the water every 30 minutes. Cook promptly after thawing.

How Much Turkey to Serve Per Person

Plan on about ½ pound of uncooked turkey breast per person. One 3-pound roast makes approximately four generous servings or six moderate servings. If you’re serving six to eight people and want generous portions or leftovers, prepare two roasts.

You can also roast a turkey breast alongside a whole turkey to provide extra white meat and plenty of leftovers for sandwiches.

Nutrition

Calories: 176.6kcalCarbohydrates: 0.9gProtein: 28.1gTotal Fat: 6.9gSaturated Fat: 1.1gCholesterol: 70.2mgSodium: 268.3mgPotassium: 323.8mgFiber: 0.1gSugar: 0.1g

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