Boneless Butterball Turkey Breast Recipe

A platter of sliced, golden turkey breast.

Boneless Butterball Turkey Breast Recipe

This boneless Butterball turkey breast recipe uses an easy steam-bath method to produce juicy, flavorful results every time. Made with a three-pound boneless turkey breast and just five ingredients (minus salt and pepper), this recipe will impress and is ideal for a small holiday gathering or family dinner!

5 from 1 vote

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Servings to 6

Calories 467 kcal

Prep Time 15

Cook Time 2 30

Total Time 2 45

Ingredients

▢ 3 pound boneless turkey breast (Note 1)
▢ ¼ teaspoon kosher salt
▢ Ground black pepper
▢ 3 garlic cloves peeled and minced
▢ 1 tablespoon fresh rosemary minced
▢ 4 tablespoons unsalted butter melted (Note 2)
▢ 2 cups low-sodium chicken broth

Instructions

Preheat the oven to 350℉.
Remove the turkey from its packaging and discard the gravy packet (if any). Leave the netting in place.
Whisk the salt, pepper, garlic, and rosemary into the melted butter. Pour it over the chicken and rub it into the flesh, getting it beneath the netting as much as possible.
Place a roasting rack into a 9x13 roasting pan and pour the chicken broth directly into the pan.
Place the seasoned turkey on the rack and cover it loosely with a piece of aluminum foil. Place the pan on the oven's bottom rack, and cook the turkey for 2.5 hours or until a meat thermometer registers 165℉.
Baste the turkey with a turkey baster at least twice while it roasts. If the chicken broth becomes too shallow, add more to the pan.
Transfer the turkey to a shallow pan and place under the broiler to crisp up the skin and turn it golden. Watch it carefully! Cover the turkey with foil and allow it to sit for 15-30 minutes before slicing. Enjoy!

Notes

Note 1: Loosen the netting on the breast and reposition it slightly to make it easier to remove after cooking.

Note 2: You can use very softened butter instead of melted.

General Notes:

If your turkey breast is frozen, thaw it in the refrigerator for 48 hours before cooking.
Basting the breast with the butter mixture will be a bit messy, but don't worry! It doesn't have to be perfect. Some of the butter will drip into the pan where you pour the broth, which is totally fine; just try to rub as much butter onto the breast as possible.
Don't skip the resting time. The juices will run right out if you cut into the turkey breast immediately after removing it from the oven.
Make sure to use a sharp carving knife for nice, clean slices. Slice against the grain, on a slight angle.

Nutrition

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