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The only time indicator reads, "After 4 hours, loosely tent the breast with foil to avoid overcooking." The back of the bag also claims that it takes 4–5 hours to cook.
Then, roast the turkey breast-side up at 325°F. “Don’t open the door to baste or anything,” Balitewicz says “[There’s] no need to start at 425°F and reduce the temperature.
Carlyle and her Turkey Talk-Line colleagues agree with our Test Kitchen’s guideline for how much turkey to buy: Aim for 1 ½ pounds per person for a whole turkey.
Add half a cup of orange juice to the crockpot, around the turkey breast (not on top), then top the turkey with one full can of whole berry cranberry sauce. Finally, add some maple syrup to the top.
Make sure you get the right size turkey for your crowd as well—Butterball recommends 1.5lbs per guest for good portion sizes and leftovers. RELATED: How to throw Thanksgiving dinner for $100.
Season and tie the turkey breast. Smear the turkey breast all over with the herb paste, using your fingers to slide some of the paste under the skin, being careful not to loosen the skin completely. Using your hands, arrange the turkey breast in a neat shape, tucking the edges under so the breast sits plumply on the cutting board.
The new Butterball Cook from Frozen Premium Whole Turkey requires minimum work with no thawing to worry about. Butterball frozen turkey lets you host Thanksgiving without worrying about thawing ...
Then remove the inner packaging, place the turkey in a 3-inch pan breast side up, and brush or spray it with oil. Cook the turkey in the oven until the breast and thigh reach 170 degrees ...