Can I remove the skin?

I believe there are two reasons why someone would want to remove the skin from the turkey breast roast. One, they're trying to avoid extra fat and calories, and two, it's unappealing to them. I recommend leaving the skin on. First, it's a natural basting blanket. Turkey breast meat is very lean, which lends to drying out faster. By leaving the skin intact, you're helping the roast stay as moist as possible while protecting its top from the heating element. This will probably not add too much to the calorie count. And if it's found to be unappetizing, you can easily remove it after roasting.

How do I thaw a frozen turkey breast?

You can put it in a bowl in your refrigerator to let it thaw slowly. That can take 4-5 days. Another way to safely thaw a turkey breast is to submerge it in a bowl of water in the sink. Make sure there is a slow stream running over it at all times. The water should be no warmer than 70°F. This takes 5-7 hours. I did a combination of both, putting it under water for a few hours and then in the fridge to use the next day.

Roasted Butterball Turkey Breast

Name: Roasted Butterball Turkey Breast
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 Butterball turkey breast, 4.75 lbs, 2% solution; 1 large onion, roughly chopped; 3 celery stalks, chopped into 2" pieces; 2 carrots, chopped into 2" pieces; 1 lemon, quartered; 4 garlic cloves; 1 large bay leaf; 1/2 cup butter, softened; 1 tablespoon minced fresh rosemary; 1 tablespoon fresh thyme; 1 tablespoon minced fresh sage; 1 tablespoon minced garlic; 1 teaspoon salt; 1 teaspoon paprika; 1/2 teaspoon black pepper

Description

Discover the secret to making a flavorful roasted Butterball Turkey Breast! This recipe will bring out the best in a pre-injected turkey.

Ingredients

Units Scale

1 Butterball turkey breast, 4.75 lbs, 2% solution
1 large onion, roughly chopped
3 celery stalks, chopped into 2" pieces
2 carrots, chopped into 2" pieces
1 lemon, quartered
4 garlic cloves
1 large bay leaf

Herb butter

1/2 cup butter, softened
1 tablespoon minced fresh rosemary
1 tablespoon fresh thyme
1 tablespoon minced fresh sage
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper

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Instructions

Start by making the herb butter. Finely mince the herbs and garlic. Reserve 1 teaspoon of freshly minced herbs for the vegetables going in the roasting pan. Add all the herb butter ingredients to a bowl and smash together with a fork. Set aside.
Remove the turkey breast roast from all of the packaging, including the white netting, and discard. Open the pieces up and pat them very dry with a paper towel. Set on a pan while you prepare the roasting pan.
Next, you'll want to make the "roasting pan". Use a dish that is close to the size of the turkey breast. Roughly dice the vegetables into 1 inch pieces. Put the chopped vegetables, lemon, garlic, and bay leaf into your roasting dish, creating a bed to elevatethe turkey. Sprinkle the teaspoon of reserved minced herbs on top. This is what you will set the buttered turkey on.
When the pan is ready, coat all parts of the turkey breast in the herb butter. Make sure to get it under the skin. Lay the smaller piece of turkey in the middle of the vegetable bed. Tuck under any parts that stick out. Lay the second piece on top with the skin facing up. If you have an in-oven thermometer, insert the probe into the middle with the reader facing out.
Roast the turkey breast in a 325°F oven for approximately 1.5-2 hours. When it has reached 160°F, remove it from the oven and tent with foil for 15 minutes.

Prep Time: 30 minutes
Cook Time: 2 hours
Category: Main dish
Method: Roast
Cuisine: American