How to Perfectly Season a Butterball Turkey Breast

Butterball turkey breasts are a delicious and convenient alternative to cooking a whole turkey. With their lean, tender meat and quick cook time, turkey breasts make an easy dinner any night of the week. While turkey breasts have great flavor on their own, a flavorful seasoning blend takes them to the next level. A properly seasoned turkey breast is moist, flavorful and irresistible.

Read on to learn all the tips and tricks for seasoning a Butterball turkey breast. Whether you want to keep it simple with a basic herb rub or get creative with a marinade, this guide will help you make the most flavorful and foolproof turkey breast ever.

Why Should You Season Turkey Breast?

There are a few key reasons to season turkey breast before cooking

• Adds flavor – Turkey has a mild flavor on its own Seasoning gives it a flavor boost so it’s not bland or boring.

• Keeps it juicy – Seasonings like salt help retain moisture so the cooked turkey stays tender and juicy. An unseasoned breast can dry out.

• Forms a crust – Herbs, spices and marinades help form a flavorful, textured crust on the outside.

• Complements other flavors – Seasoning builds a solid flavor foundation to pair with your favorite sauces and sides.

When to Season Turkey Breast

The ideal time to add seasoning is before cooking the turkey breast. This gives time for the flavors to be fully absorbed into the meat.

You can season a turkey breast:

• The night before – Rubbing a seasoning blend onto the breast the night before gives maximum flavor impact. Refrigerate overnight.

• A few hours before – If short on time, seasoning 2-4 hours in advance also works well.

• Right before cooking – Applying a dry rub just before roasting, grilling or air frying still adds good flavor.

Avoid seasoning cooked turkey breast after it is already done. The seasonings won’t penetrate or stick to the meat well at this point. Always season before cooking.

How to Season Turkey Breast

There are two main ways to add seasoning to turkey breast:

Dry Rub

A dry rub is a blend of dried herbs and spices applied directly onto the meat. It’s quick and easy with big flavor payoff.

To make a dry rub:

• Combine desired herbs and spices. Good options are garlic powder, onion powder, paprika, dried thyme, salt, pepper and more.

• Generously coat the turkey breast all over with the dry rub. Gently pat it onto the surface so it adheres.

• Refrigerate for up to overnight to allow the flavors to penetrate the meat.

• Roast, grill or air fry as usual. The rub will form a tasty, textured crust.

Marinade

Marinating involves submerging the turkey breast in a liquid mixture of herbs, spices, oil and acid. The breast soaks up these flavors resulting in a super moist and flavorful finished product.

To make a marinade:

• Whisk together oil, acid like lemon juice or vinegar, and your choice of seasonings. Consider garlic, onion, ginger, soy sauce, chili sauce and more.

• Place the turkey breast in a shallow dish or resealable bag. Pour the marinade over to completely coat.

• Refrigerate for 1-4 hours, flipping occasionally. Don’t marinate for more than 4 hours or the texture may become mushy.

• Remove breast from the marinade and roast, grill or air fry. Discard any used marinade.

Simple Seasoning Ideas

Turkey breast pairs well with all different seasonings. Start with these easy ideas:

• Italian – basil, oregano, rosemary, garlic, parsley, fennel

• Mexican – cumin, chili powder, lime juice, garlic, oregano, cilantro

• Moroccan – cumin, cinnamon, curry powder, cayenne

• Mediterranean – lemon, oregano, thyme, garlic, olive oil

• Jamaican Jerk – allspice, thyme, garlic, brown sugar

• BBQ rub – brown sugar, chili powder, paprika, garlic powder, onion powder

Get creative and make your own signature blends too. Herbs, spices, citrus, oil and vinegar are all fair game.

How Much Seasoning to Use

When it comes to seasoning amounts, more is better. Turkey breast benefits from generous amounts of seasoning to ramp up the flavor. Make sure your rub or marinade coats the entire surface.

As a general guideline for dry rub:

• Small breast (2-3 lbs) – use 2-3 tablespoons total

• Medium breast (4-5 lbs) – use about 1/4 cup total

• Large breast (6 lbs or more) – use 1/4 to 1/2 cup total

For marinades, make enough to submerge the breast completely. Plan on about 1 cup of liquid per pound of meat.

Seasoning Butterball Turkey Breasts

Butterball offers several turkey breast options from fresh to frozen to fully cooked. Follow these tips when seasoning each type:

Fresh turkey breast – Fresh breasts have the mildest flavor and benefit the most from bold, flavorful seasoning blends. Dry brining is recommended along with a wet marinade or flavorful rub.

Frozen turkey breast – Let frozen breasts thaw completely before seasoning. A salt-based dry brine helps enhance juiciness. A basic herb rub works well too.

Fully cooked turkey breast – Focus on lighter seasoning since fully cooked breasts just need quick reheating. A sprinkle of herbs, drizzle of olive oil and squeeze of lemon does the trick.

Ready-to-cook turkey breast – These pre-brined and flavored breasts just require heating through. Lightly enhancing the exterior with an herbed butter or glaze is a nice finishing touch.

Common Seasoning Questions

Should you brine a turkey breast?

Brining isn’t mandatory, but it helps ensure a seasoned turkey breast stays juicy and tender. Dissolve salt and sugar in water to make a simple brine. Submerge the raw breast for about 1 hour per pound before cooking.

Can you stuff a turkey breast?

Absolutely! Slicing a pocket into the thickest part of the breast and filling it with stuffing or other ingredients adds extra flavor. Opt for cornbread, wild rice or sausage stuffing mixes.

What ingredients go well with turkey breast?

Cranberry sauce, gravy, stuffing and mashed potatoes are traditional pairings. Turkey also goes well with fall flavors like apples, sweet potatoes, brussels sprouts and squash.

How do you keep turkey breast from drying out?

Brining and seasoning are key for maximum juiciness. Also be careful not to overcook. Use a meat thermometer and stop cooking when it reaches 165°F. Letting the breast rest after cooking helps retain moisture too.

Can you grill a turkey breast?

Yes, grilled turkey breast is delicious! Use a mild, herb-focused rub and grill over indirect heat for best results. Shoot for about 8-10 minutes per pound, flipping once halfway through.

Get Creative with Seasonings

Now that you know the seasoning basics, it’s time to get creative! A world offlavor possibilities awaits. Here are some fun ways to jazz up your nextButterball turkey breast:

• Coat with a smoky dry rub using smoked paprika, garlic powder,brown sugar, salt and pepper. Grill over charcoal for amazing smokyflavor.

• For Asian flair, marinate in a blend of soy sauce, sesame oil, mincedginger and garlic, brown sugar and rice vinegar.

• Channel the Mediterranean with a marinade starring olive oil, lemonjuice, diced garlic, oregano and parsley.

• Give it a “Cajun turkey” twist with a spicy dry rub made from cayennepepper, paprika, garlic powder, dried thyme and cumin.

• For a festive Thanksgiving breast, rub sage, rosemary, thyme andginger into the skin along with butter or oil.

The options are endless when seasoning turkey breast. Dried herbs, freshherbs, citrus zest, warm spices, vinegars, mustard, fruit purees likeapricot or peach – flavor combinations are limited only by yourimagination. Feel empowered to try something new! Proper seasoning isthe secret to delicious, foolproof Butterball turkey every time.