BUTTERBALL TURKEY BREAST AND COOKING FOR THE HOILDAYS

 I thought I would re-port my Butterball Turkey Breast since I can't mess this up. A few weeks ago my husband came home to find a smokey kitchen and a pan of burnt ground beef. I got sidetracked trying to find a battery for my timer.  My lesson, never leave the kitchen while cooking. I didn't hear the meat cooking but I did hear the BUZZ of the smoke detector. I wish I would have taken a picture of the pan. As they say it was priceless. I think I'll let my husband cook from now on.

I don't cook much at all but one thing I like to cook is Butterball turkey breast. I've served them to my family for about eight years. I remember buying the breast with bone in and it was more than I wanted to deal with. Most of the time I pull the netting off and cook it frozen. Yesterday I cooked it thawed with the netting which stuck to the skin. I thought this isn't good for us with low vision so I called Butterball and they were very helpful. The woman I talked to said she cooks this often. She suggested pulling the netting away from the thawed meat to it won't stick and putting oil and seasoning on it. I'm going to try that method next time. The way I roast it is with olive oil and Shapley's seasoning with is a local seasoning from Mississippi. This is an affordable meal at $10 for the turkey. I've listed their instructions below with their contact information. 

 Thaw in Refrigerator (not at room temperature)

• Place unopened roast on a tray in refrigerator for 1 1/2 to 2 days, or until thawed.
• To thaw more quickly, 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.

Prepare Roast

• Remove clear plastic netting and package. Refrigerate gravy packet until ready to use. Leave string netting on roast. Drain juices and lightly pat with paper towels.
• Lift string netting and shift position on roast to make removal easier after cooking.
• Cover roast with no-stick cooking spray. Additional basting is not necessary.

Visit our How-to section to learn the best methods for cooking your turkey.

Slow-Cooker Instructions:

• Place THAWED roast, skin side up, flat in 8” diameter slow-cooker.
• Add 1/2 cup water.
• Cover, cook on low 7-1/2 hours to internal temperature of 170 degrees as measured with a meat thermometer.
• After 4 hours, check temperature at center, ends and near top for food safety. Turkey must reach 140 degrees within 4 hours.

Microwave:

• Place THAWED roast in microwave on a shallow microwave-safe tray.

• Microwave at 30% power for 30 minutes, turn roast over. Microwave an additional 20 – 30 minutes on 30% power.

• Remove from oven, wrap in foil, let stand 10 minutes.

• Check for doneness with a meat thermometer. Temperature in center of roast should be 165 – 170 degrees. If roast is not done, continue cooking on 30% power checking temperature every 5 minutes.

• Remove netting and slice.

NOTE: Microwave ovens can vary due to wattage, age and line voltage. Time can also vary due to initial temperature of product, size and shape of product, standing time. It is important to test for doneness using a meat thermometer.

1-800-BUTTERBALL (800-288-8372)
Weekdays from 10 a.m. to 7 p.m. CST (Central Standard Time)