Friday, November 16, 2012

No Fuss Roasted Turkey Breast

Serves 7-10


  • 3lb thawed Butterball roasting turkey breast (gravy packet is included with the turkey)
  • 21/2 inches broken sprig fresh rosemary
  • 21/2 inches broken sprig fresh thyme
  • 3 chopped sage leaves
  • Black pepper to taste
  • Paprika to taste
  • 2 Tablespoons soft unsalted butter


You could prepare the turkey a day in advance or prepare it just before cooking. Preheat oven to 325 degrees. Remove gravy packet; wash it with soap and water then keep it refrigerator until ready to use. Rinse turkey in cold water and pat dry. In a large bowl, rub turkey with butter and broken pieces of herbs; sprinkle pepper and paprika on top (skin side up, and no salt because Butterballs have salt, trust me). Place turkey in a foil lined roasting pan; roast for 2 to 21/2 hours. I covered the turkey with foil during the first 1/2 hour of cooking; don't cover the turkey if you prefer it browner. Additionally, during the last 10-15 minutes you may want to raise the heat for better browning, depending on your oven. Let it cool some before you remove the net with scissors, then slice. Prepare the gravy according to the package directions.

"Via" Suggest Roast uncovered according to time guidelines on package or until meat thermometer in center of the breast roast (all white meat) reaches 170 degrees and the center of the turkey roast (white/dark meat) reaches 175 degrees.

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