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For this recipe, you'll need a large turkey breast, butter, sage, garlic powder, mustard powder, a packet of Lipton Onion Soup mix, orange juice, a can of whole-berry cranberry sauce and maple syrup.
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.
Pat the turkey breast dry with paper towels and let sit at room temperature for 30 minutes. Preheat the oven to 325°F. In a small bowl, combine the butter, thyme, salt, pepper, garlic, and lemon ...
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.
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. ... Butterball has an easy-to-follow video to show how ...
Butterball suggests a temperature of 170°F in the breast, 180°F in the thigh, and 165°F in the stuffing (if you’ve chosen to cook your stuffing inside the bird).
This quick marinade was our favorite part of the turkey-breast recipe. You can use the extra rub to season green beans, sauce up potatoes, or even serve it as a general dipping sauce for the table.
The number one question the Butterball Turkey Talk-Line fields every year is how long it takes to thaw a turkey. This isn't surprising, considering the answer is longer than most people want to hear.