Butterball oven-baked turkey breasts are a completely cooked, hassle-free turkey solution that provides simple preparation, reduced mess, robust taste, and a shortened cooking time. Ingredients Turkey, Water, Salt (less than 2%), Dextrose, Sodium Phosphate, Carrageenan, Natural Flavors, Potassium Lactate, and Sodium Diacetate.
- Servings per package Varies Place an unopened turkey breast on a tray in the refrigerator for 1.5 to 2 days to defrost.
- NOT TO DEFROST AT ROOM TEMPERATURE For the best possible experience, please follow the accompanying heating guidelines.
- Traditional Oven: Preheat oven to 350 degrees Fahrenheit.
- Remove the turkey breast from its packaging.
DO NOT overfill. Place the turkey breast, skin-side up, on a flat roasting rack in an open roasting pan measuring 2 inches in diameter. DO NOT add any liquid to the pan. Brush or spritz vegetable oil onto the skin. Heat turkey breast in an oven heated to 350 degrees until warm.3/4 – 1.5 hours.
- Check the temperature of the meat with a thermometer.
- The temperature should be 140 degrees Fahrenheit.
- Carve and serve right away.
- Prepare cold: Remove the turkey breast from its packaging.
- Allow meat to stand at room temperature for 15 minutes to defrost.
- Carve and serve turkey breast immediately.
- Eep frozen, unopened; store in the freezer; use within three months of purchase.
Allow two days for defrosting and refrigerate until ready to cook. Cook within three days of defrosting. Before refrigerating leftover turkey, cut it into pieces to expedite the chilling process. Refrigerate leftovers within two hours of consumption. Utilize leftovers within three days.
How do you reheat a precooked turkey breast without bones?
Place the boneless turkey breast in an oven-safe dish, add 1 cup of liquid (either water or broth), and cover with aluminum foil. Set oven to 350°F. Bake for 8 minutes per pound of turkey, or until the internal temperature reaches 165 degrees Fahrenheit. Before serving, slice with a carving or serrated knife.
Oven-Roasted Turkey Breast from JENNIE-O® | JENNIE-O® Recipes The JENNIE-O® Oven Roasted Turkey Breast is a juicy and flavorful supper that is ideal for weeknight meals, large holiday spreads, and post-holiday sandwiches. (5 to 9 lbs) JENNIE-O® Premium Basted Young Turkey Breast with Bone Keep frozen at 0 degrees Fahrenheit until usage.
- Thaw turkey breast in the refrigerator for one to two days, or place it in the sink with cold water.
- Frequent water changes and a half-hour per pound for thawing are required.
- Refrigerate once defrosted.
- Place the turkey breast on a rack in a shallow baking dish.2 14 to 2 34 hours, or until a meat thermometer inserted into the thickest portion of the breast registers 165°F, with the skin side up and at 325°F.
Juices should be transparent. Allow the turkey breast to rest for 15 minutes before cutting. Nutrition information not available. American Thanksgiving Main Dish Roast Turkey Breast
How may a precooked turkey breast be flavored?
The traditional blend of rosemary, sage, and thyme is an excellent starting point. The second alternative is to add herbs and spices to the water in the pan’s base. A third option is to baste the breast with a sweet, savory, or sweet-and-sour marinade every 20 minutes as it cooks.
What is the optimal temperature for cooking a turkey breast in the oven? – 350 degrees is the optimal oven temperature for cooking a turkey breast. However, 325° can work, albeit it would take longer. The skin will not be as crisp and may become somewhat drier.375 degrees Fahrenheit is too hot, as the skin will cook too quickly.
- A common guideline is to begin at 425° and immediately or within 30 minutes reduce the temperature to 325°.
- This is done to brown the skin.
- I do not believe it is necessary, as you will wind up tenting for longer.350° is the superior temperature.
- Do I need to utilize convection? Yes, as you are cooking to a specific internal temperature.
Adjust the oven temperature to 325 degrees and keep an eye out for excessive browning.
How can a turkey breast be prevented from drying out in the oven?
Additional steps for preparing PERFECTLY roasted Cajun turkey breast – I used a turkey breast with the drumette still attached. This makes the turkey breast seem to be an enormous leg roast! This style is also known as the Frenched breast cut. You may request that your butcher prepare this cut. However, various turkey breast slices may be substituted.
- A boneless, skin-on turkey breast with the drumette (still called a Frenched breast cut).
- A boneless, skin-on turkey breast sans the drumette.
- Turkey crown – i.e., both skin-on and bone-in turkey breasts (may take longer to cook)
- Rolled skin-on, boneless turkey breast (prepared cuts you can buy from the supermarket).
- roulade of skin-on, boneless turkey breast
- Since the size of turkey breasts might vary, it is essential to use the internal temperature to ensure that your turkey breast is correctly cooked and safe to eat. The turkey breast seen in this post was rather tiny, weighing around 3 pounds.
- I prefer to roast the turkey breast on a wire rack placed over a pan containing liquid. The steam produced by this liquid keeps the turkey breast moist. I prefer to use a savory liquid, such as stock with butter or oil, or even white wine on occasion, for this reason. Due to the passage of air and moisture, the steam enables the meat to cook evenly and prevents the turkey breast from becoming overly mushy.
- While cooking, covering the turkey breast with aluminum foil protects it from overcooking and drying out. This eliminates the need to continue basting the turkey breast while it cooks.
- A cooking thermometer is an absolute must! Considering how affordable they are, it makes perfect sense to possess one for assured results. Next to mixing spoons and pots, my temperature probe is the most utilized cooking gadget in my home. A cooking thermometer will expand your culinary horizons while ensuring excellent outcomes for common foods such as steak, various roasts, seafood, and even confections like marshmallow. It is such a useful item to have in the kitchen, and I suggest it highly!
- Under the grill or broiler, caramelize the skin until it is golden brown. Allowing the roasted turkey breast to cool before broiling the skin is my preference. When the turkey breast has sufficiently cooled, caramelizing the skin under the broiler will not cause the flesh to become dry. And since this is the very last step before to preparing the oven-roasted turkey breast for Thanksgiving, I am confident that the turkey breast will be wonderfully warm and flavorful with a caramelized, crispy exterior when I am ready to serve it.
This Cajun-roasted turkey breast will feed 2 people quite generously, but with all the Thanksgiving side dishes you prepare, it will easily serve 4 people. This slow-roasted turkey breast is certain to be a success at your Thanksgiving meal! And it creates the best leftovers, which you can use to make these delicious croque madame sandwiches for brunch the next day using turkey slices.
- If you enjoy slow-roasted turkey, try this roast turkey breast or, for something a bit fancier, the slow-roasted turkey roulade.
- If you possess a sous vide, you can prepare the juiciest turkey roast by following this sous vide turkey roulade recipe. In a sous vide, the turkey is cooked at a lower temperature for a longer period of time, resulting in a more succulent turkey roast.
- like turkey breast cooked slowly instead? Then keep watch for an upcoming recipe for a fantastic slow-cooked turkey breast roast.
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