The Breast of a Butterball Turkey
Follow these steps for a juicy, perfectly crisp turkey breast every time with this recipe from Butterball. Make the best food ever with our simple dry rub or brine.
Most of the time, we prefer to use a Butterball turkey breast that has been brined. There is no easier way to bring out the full flavor of meat than by soaking it overnight. This is a common practice for us when there are only two of us celebrating a holiday or when we're cooking a raw turkey in pieces. Examine it on your own (Affiliate buttons are available)
Turkey breasts brined
The classic salt and pepper are fine if you want to keep things simple. Our turkey dry rub is simple to make and only adds a few minutes to the cooking time, so I highly recommend doing that. This is the route I take if I'm in a greater hurry and haven't given much thought to the things I need to prepare the night before.
On the other hand, if you only have one or two turkey breasts and want to ensure the best possible outcome, you can reduce our turkey breast brine recipe by a third and soak them for 12 hours. All I can say is, "Oh my God," so there. If you follow this instruction, you can get by with absolutely nothing on these. We use a combination of salt, sugar, and garlic that perfectly permeates the meat.
You can see up there where we put everything and where we're taking these two out to bake. Because doing so would dull the flavors, and we enjoy them just as they are, I don't bother rinsing them. Putting these in the oven is as simple as placing a baking sheet lined with foil inside the oven. Easy right
Turkey Breast in the Oven
Use this as a primer for our pressure cooker turkey breast or any of our turkey recipes, including those for the air fryer. Since the recipe for our simple brine that I provided a link to above is designed for the entire bird, you won't need nearly as much of it to brine the white meat portion(s) you purchased. Easily halving or dividing it is a breeze.
The ideal internal temperature is 165 degrees Fahrenheit; any higher and it will start to dry out. Since I plan on leaving it in the oven for a few more minutes under the broiler after we have shared it, I prefer an oven temperature of 160 degrees Fahrenheit.
Remember that your meat's internal temperature will rise by another 5-10 degrees while resting. Therefore, you should remove it from the oven 5 degrees before it reaches the safe temperature. To ensure the most precise results, testing should be performed both inside and outside the oven.
Time Required to Prepare Butterball Turkey Breast
In order to maintain the proper level of moisture, The importance of this cannot be overstated In general, it's best to keep thicker cuts of protein covered while doing this.
In this way, you can be sure the insides will be perfectly cooked thanks to the retained heat from their own juices. Although the skin won't crisp up, it's easy to fix using the broiler at the end. We use the same method for baking turkey wings every time.
- Brining turkey breasts for a full day is recommended for the best results.
- If that's the case, then you don't need any other seasonings.
- If you'd rather, you can pat the turkey's exterior dry with paper towels and coat it with our dry rub instead. Faster and equally fantastic Don't try to do both at once; pick one.
- Turn on your oven's heat to 325 degrees Fahrenheit. Prepare a nonstick foil lining for a baking sheet or roasting pan.
- Place chicken breasts on top and drizzle half of the olive oil over each. Seal tightly with nonstick foil.
- Cook for 1 hour and 30 minutes, or until internal temperature reaches 160 degrees F.
- Then, remove the foil and broil each one with the remaining olive oil or butter.
- Season the meat with salt and pepper if you didn't use a dry rub or brine.
Continue broiling for another 3–4 minutes, or until the skin is a shade of brown that pleases you. Take it out of the oven and cover it with foil to keep warm while you wait the recommended 10 minutes before slicing. Make a quick side dish like boiled broccoli or a salad at that time.
Preparing a Turkey Breast from Frozen
Okay, so what do you do if you have a moment of forgetfulness and then discover that your meal is still completely solid? True, you failed to defrost it earlier and now dinnertime is drawing near. The ensuing state of hanger among the population is not likely to be pleasant.
For frozen turkey breast, just increase the baking time under foil by 30 minutes from the below. In my opinion, the best results can be achieved under intense pressure. When cooking frozen turkey breast in an Instant Pot, you should finish it off under the broiler.
Oven-Baked Turkey Breast
The best part is that if you use a rub or brine before resting, you can eat it right away. Slice and serve AS-IS; no salt or pepper required. The pan juices will need to be drained so that the gravy can be thickened with cornstarch.
Please advise on the best way to prepare a Butterball all-natural turkey breast.
I really hope this post has been helpful and answers any questions you may have had. A printable recipe card is provided for your convenience below.
In case you fall in love with this approach or simply return to it later, keep this handy. Don't go anywhere; we enjoy your company too much. 😉
- Any remaining meat should be consumed as soon as possible, preferably within the next few days. Plenty of turkey-based recipes are available on our site.
You can start with trying our turnovers. Much more exciting than the same old roasted turkey breast sandwich I mean… just no
- We recommend brining these in the fridge overnight for best results. If that's the case, you don't need any other spices. Instead, you can use our turkey dry rub to season the bird, which is quicker and tastes just as good. You must pick one; doing both is impossible.
- Bake at 325 degrees Fahrenheit. Use nonstick foil to line a baking sheet. Spread 1 tablespoon of butter or half of the olive oil on top of the breasts. Wrap tightly in nonstick foil.
- In a preheated oven, heat the thickest part to 160 degrees for 1 hour and 30 minutes. Then, remove the foil and broil each one with the remaining olive oil or butter. (at this point, sprinkle on seasonings of choice if you didn't use a dry rub or brine.)
- Continue broiling for another 3 to 4 minutes, or until the skin is a nice golden brown. Take the pan away and wrap it in foil so it stays warm for 10 minutes. of resting Slicing and serving
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