How to Cook a Juicy, Flavorful Butterball Turkey Breast

Cooking a moist, delicious turkey breast may seem intimidating, but it’s easier than you think. With a few simple tips, you can make a Butterball turkey breast that will wow your family and guests

Selecting and Preparing the Turkey Breast

When choosing a turkey breast, opt for a Butterball brand Butterball turkey breasts range from 25 to 9 pounds, so pick a size that fits your gathering. Thaw frozen breasts in the fridge 24 hours for every 4 pounds. For fresh breasts, remove them from packaging and pat dry.

Trim off any excess skin and fat. Make sure to leave the skin on top to keep the meat moist. Rinse the turkey breast and pat it completely dry.

Seasoning is Key

For maximum flavor, season under the skin. Loosen the skin with your fingers without totally detaching it. Rub an herb butter or spice mix directly onto the meat. Get into every crevice for even coverage.

Some tasty seasoning combos include:

• Lemon, garlic, thyme
• Rosemary, sage, pepper
• Brown sugar, cayenne, paprika
• Onion powder, dried oregano, basil

Brush the skin with olive oil or melted butter before cooking. This helps the skin get crispy.

Roasting for Tenderness

The most popular cooking method is oven roasting. Roasting evenly cooks the breast while retaining moisture.

Preheat your oven to 325°F. Place the breast on a rack in a roasting pan to allow air circulation.

Cook uncovered until the thickest part of the breast reaches an internal temperature of 170°F. Check with a meat thermometer to be sure.

Roasting times vary based on size. Count on around 15 minutes per pound for an unstuffed breast. For example, a 5 pound breast takes about 75 minutes.

Baste the breast every 30 minutes with turkey broth or pan drippings to prevent drying out. Tent with foil if the skin gets too brown before the interior is cooked through.

Once done, let the breast rest for 10-15 minutes before slicing. This allows the juices to reabsorb for a tender bite.

Alternate Cooking Methods

While roasting is most common, turkey breasts can be prepared using various techniques:

Grilling – Get nice grill marks and smoky flavor. Cook over medium heat for about 12-15 minutes per pound. Baste to prevent drying.

Smoking – Infuse delicious smoky flavor. Maintain a temperature between 220-250°F and smoke for approximately 5 hours for a 5 pound breast.

Sous Vide – Cook to the perfect temperature. Vacuum seal seasoned breast and cook 1-2 hours in 150°F water depending on thickness.

Slow Cooker – Low and slow cooking. Add broth and veggies, cook on low 6-8 hours until tender.

Air Fryer – Get crispy skin without oil. Cook at 370°F for 10-12 minutes per pound, flipping halfway.

Instant Pot – Fast and convenient. Cook 20 minutes per pound with 1 cup broth on high pressure. Natural release.

Poaching – Submerge in seasoned liquid. Simmer 20-30 minutes until internal temp reaches 165°F.

Injecting Flavor

For intensely flavored meat, inject a marinade deep into the breast before cooking. Use an injection kit and inject 1⁄2 ounce marinade per pound.

Some tasty injectable marinades include:

• Chicken broth, melted butter, garlic
• Apple cider, maple syrup, sage
• Lemon juice, olive oil, rosemary
• Beef broth, Worcestershire, onion

Be sure to only penetrate 1 inch deep to avoid leakage. Massage the marinade evenly throughout after injecting. Refrigerate 4 hours before cooking.

Stuffing and Trussing

For a show-stopping centerpiece, stuff your breast before roasting. Cool the stuffing before stuffing to prevent bacterial growth. Truss or tie the breast to secure the stuffing inside.

Chestnut, sausage, and cornbread are all excellent stuffing choices that pair well with turkey. For added moisture, add apples, cranberries, chopped celery, and onion.

Cook stuffed breasts approximately 30 minutes longer than unstuffed. Always check the temperature in the thickest section. The center of the stuffing must reach 165°F.

Let a stuffed breast rest 30 minutes before carving to allow the filling to firm up. Slice, taking care not to spill the contents.

Carving and Serving

Once rested, place the breast on a cutting board. Cut thin, even slices, working perpendicular to the grain of the meat. Arrange slices on a platter with the stuffing displayed to showcase your handiwork.

Garnish with fresh herbs like rosemary or thyme. Serve with traditional turkey gravy or sauces like cranberry, chimichurri or mole. Crispy roasted vegetables also pair nicely.

Leftover turkey makes excellent sandwiches, salads, soups, and casseroles. Store carved turkey in the fridge for 3-4 days. Reheat gently before serving again.

Master Moist, Flavorful Turkey Breast

Butterball turkey breast is easy to prepare and ideal for any occasion. With flavorful seasoning, the right cooking method, and proper resting, you’ll achieve tender, juicy results. Impress your guests with your culinary skills by roasting up the perfect turkey breast.