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Butterball Boneless Turkey Breast Roast
Butterball Boneless Turkey Breast Roast
76 oz
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Place your order with peace of mind.
About
Details
Breast Meat Inspected for wholesomeness by U.S. Department of Agriculture. www.Butterball.com 1-800-BUTTERBALL (1-800-288-8372)
Ingredients
Gravy Packet: Water, Modified Corn Starch, Maltodextrin, Salt, Rice Flour, Cooked Turkey, Onion Powder, Caramel Color, Garlic Powder, Spices.
Directions
Safe Handling Instructions
This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions.
ā¢ Keep refrigerated or frozen. Thaw in refrigerator or microwave.
ā¢ Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
ā¢ Cook thoroughly.
ā¢ Keep hot foods hot. Refrigerate leftovers immediately or discard.
Roast: Prepare
1. Remove outer plastic netting and wrapper.
2. Refrigerate gravy packet until ready to use (if cooking from frozen, place roast on microwave-safe plate and heat in microwave on high 2 minutes or until gravy packet can be removed).
3. Drain juices and pat roast with paper towels (not necessary if frozen).
4. Lift string netting and shift position on roast to make removal easier after cooking.
5. Brush roast lightly with vegetable oil or spray with non-stick cooking spray. Additional basting is not necessary.
To Roast
1. Preheat oven to 325Ā°F.
2. Place prepared roast, skin side up, on flat roasting rack in 2" deep open roasting pan.
3. Roast uncovered per guidelines or to a minimum internal temperature of 165Ā°F in center. Roasting time will vary if covered or placed in an oven cooking bag.
4. For easier net removal, wrap roast in foil when done and let stand 10 minutes. Remove netting and carve.
Thawing/Roasting Guidelines
Thawing**: Thaw in refrigerator 1-1/2ā2 days.
Approximate Roasting TimeāOpen Pan, 325Ā°F Oven: Cook thawed roast 2-3/4ā3 hours. Cook frozen roast 3-1/4ā3-1/2 hours.
**Always thaw in unopened wrapper, thaw on tray in refrigerator, or thaw in cold water, change water frequently. Do not thaw at room temperature.
Prepare
1. Remove outer plastic netting and wrapper.
2. Refrigerate gravy packet until ready to use (if cooking from frozen, place roast on microwave-safe plate and heat in microwave on high 2 minutes or until gravy packet can be removed).
3. Drain juices and pat roast with paper towels (not necessary if frozen).
4. Lift string netting and shift position on roast to make removal easier after cooking.
5. Brush roast lightly with vegetable oil or spray with non-stick cooking spray. Additional basting is not necessary.
To Slow Cook Roast Must Be Thawed
1. Place thawed roast, skin side up, flat in 8" diameter slow cooker.
2. Add 1/2 cup water.
3. Cover, cook on low 2-1/2ā7-1/2 hours* to minimum internal temperature of 165Ā° in center.
4. After 2-1/2 hours, check temperature at center, ends and near top for food safety. Turkey must reach 140Ā°F within 4 hrs.
*Cooking up to 9 hours does not impair eating quality. (Cooking on high for first hour does not reduce cooking time).
Thawing/Roasting Guidelines
Thawing**: Thaw in refrigerator 1-1/2ā2 days.
Approximate Roasting TimeāOpen Pan, 325Ā°F Oven: Cook thawed roast 2-3/4ā3 hours. Cook frozen roast 3-1/4ā3-1/2 hours.
**Always thaw in unopened wrapper, thaw on tray in refrigerator, or thaw in cold water, change water frequently. Do not thaw at room temperature.
Keep frozen.
Warnings
Cook thoroughly to 165Ā°F for safety.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 150
- Total Fat 7g11%
- Saturated Fat 2g10%
- Cholesterol 60mg20%
- Sodium 400mg17%
- Total Carbohydrate 1g0%
- Protein 20g
Details
Breast Meat Inspected for wholesomeness by U.S. Department of Agriculture. www.Butterball.com 1-800-BUTTERBALL (1-800-288-8372)
Ingredients
Gravy Packet: Water, Modified Corn Starch, Maltodextrin, Salt, Rice Flour, Cooked Turkey, Onion Powder, Caramel Color, Garlic Powder, Spices.
Directions
Safe Handling Instructions
This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions.
ā¢ Keep refrigerated or frozen. Thaw in refrigerator or microwave.
ā¢ Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
ā¢ Cook thoroughly.
ā¢ Keep hot foods hot. Refrigerate leftovers immediately or discard.
Roast: Prepare
1. Remove outer plastic netting and wrapper.
2. Refrigerate gravy packet until ready to use (if cooking from frozen, place roast on microwave-safe plate and heat in microwave on high 2 minutes or until gravy packet can be removed).
3. Drain juices and pat roast with paper towels (not necessary if frozen).
4. Lift string netting and shift position on roast to make removal easier after cooking.
5. Brush roast lightly with vegetable oil or spray with non-stick cooking spray. Additional basting is not necessary.
To Roast
1. Preheat oven to 325Ā°F.
2. Place prepared roast, skin side up, on flat roasting rack in 2" deep open roasting pan.
3. Roast uncovered per guidelines or to a minimum internal temperature of 165Ā°F in center. Roasting time will vary if covered or placed in an oven cooking bag.
4. For easier net removal, wrap roast in foil when done and let stand 10 minutes. Remove netting and carve.
Thawing/Roasting Guidelines
Thawing**: Thaw in refrigerator 1-1/2ā2 days.
Approximate Roasting TimeāOpen Pan, 325Ā°F Oven: Cook thawed roast 2-3/4ā3 hours. Cook frozen roast 3-1/4ā3-1/2 hours.
**Always thaw in unopened wrapper, thaw on tray in refrigerator, or thaw in cold water, change water frequently. Do not thaw at room temperature.
Prepare
1. Remove outer plastic netting and wrapper.
2. Refrigerate gravy packet until ready to use (if cooking from frozen, place roast on microwave-safe plate and heat in microwave on high 2 minutes or until gravy packet can be removed).
3. Drain juices and pat roast with paper towels (not necessary if frozen).
4. Lift string netting and shift position on roast to make removal easier after cooking.
5. Brush roast lightly with vegetable oil or spray with non-stick cooking spray. Additional basting is not necessary.
To Slow Cook Roast Must Be Thawed
1. Place thawed roast, skin side up, flat in 8" diameter slow cooker.
2. Add 1/2 cup water.
3. Cover, cook on low 2-1/2ā7-1/2 hours* to minimum internal temperature of 165Ā° in center.
4. After 2-1/2 hours, check temperature at center, ends and near top for food safety. Turkey must reach 140Ā°F within 4 hrs.
*Cooking up to 9 hours does not impair eating quality. (Cooking on high for first hour does not reduce cooking time).
Thawing/Roasting Guidelines
Thawing**: Thaw in refrigerator 1-1/2ā2 days.
Approximate Roasting TimeāOpen Pan, 325Ā°F Oven: Cook thawed roast 2-3/4ā3 hours. Cook frozen roast 3-1/4ā3-1/2 hours.
**Always thaw in unopened wrapper, thaw on tray in refrigerator, or thaw in cold water, change water frequently. Do not thaw at room temperature.
Keep frozen.
Warnings
Cook thoroughly to 165Ā°F for safety.
Common questions
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