Southwest Turkey Scramble
Cook bacon according to package directions. When cool, chop half of the bacon; set aside. Chop avocado; set aside.
Cook bacon according to package directions. When cool, chop half of the bacon; set aside. Chop avocado; set aside.
Combine turkey, cheese, 2/3 of the garlic, Italian seasoning, ½ teaspoon red pepper flakes, bouillon, if desired, cilantro, salt and black pepper in a large bowl. Mix well with your hands to form medium balls. Arrange on plate; set aside.
Heat large skillet over medium-high heat. Spread butter onto one side of each bread slice. Add bread to skillet, butter side down; about 5 minutes or cook until golden brown. Remove from skillet.
Preheat oven to broil. Line large rimmed baking sheet with foil; spray foil with nonstick cooking spray.
Preheat grill to medium heat (300°F to 350°F), or heat grill pan over medium-high heat.
Add an extra kick to a classic turkey meal with our Cajun Turkey Breast Roast.
Preparation
Thaw in Refrigerator (not at room temperature). Place unopened roast on a tray in refrigerator for 1½ to 2 days, or until thawed. To thaw faster, place unopened roast in cold tap water for 3 to 5 hours. Change water every 30 minutes to keep turkey cold. When thawed, keep in refrigerator until ready to cook. Cook within four days of thawing.
Remove plastic netting and wrapper from roast. Leave inner string netting on (this holds the roast together during roasting). Refrigerate gravy packet until ready to use. Drain juices and lightly pat with paper towels. Lift string netting and shift position on roast to make removal easier after cooking. Cover roast with non-stick cooking spray. Additional basting is not necessary.
When you’re ready to cook, be sure to consult our roasting or grilling instructions.
Cooking Instructions
Slow Cooker:
From Thawed: Spray bottom of the slow cooker with cooking spray to prevent sticking. Place roast skin side up in slow cooker. Add ½ cup liquid. Cover and cook on LOW up to 8 hours or on HIGH up to 4 hours, until a minimum internal temperature of 165ºF as measured with a meat thermometer. Turkey must reach 140ºF within 4 hours. Once done, remove from the slow cooker and let stand 10 minutes for easier carving.
From Frozen: Remove gravy packet by placing breast side down on tray in microwave on high (100%) for 1-2 min OR running water on the breast until the gravy packet can be removed. Refrigerate gravy packet.
Spray bottom of the slow cooker with cooking spray to prevent sticking. Place roast skin side up in slow cooker. Add ½ cup liquid. Cover and cook on HIGH up to 6 hours, until a minimum internal temperature of 165ºF as measured with a meat thermometer. Turkey must reach 140ºF within 4 hours. Once done, remove from the slow cooker and let stand 10 minutes for easier carving.
Storage
Keep frozen
Unopened: Store in freezer, can be stored for up to 2 years
Storage of Leftovers: Refrigerate leftovers within 1 hour of eating. Use leftover turkey within 3 days.
Try a versatile Breast Meat Roast from Butterball for a delicious dinner or as a complement to your whole turkey during the holidays.
Preparation
Thaw in Refrigerator (not at room temperature). Place unopened roast on a tray in refrigerator for 1½ to 2 days, or until thawed. To thaw faster, place unopened roast in cold tap water for 3 to 5 hours. Change water every 30 minutes to keep turkey cold. When thawed, keep in refrigerator until ready to cook. Cook within four days of thawing.
Remove plastic netting and wrapper from roast. Leave inner string netting on (this holds the roast together during roasting). Refrigerate gravy packet until ready to use. Drain juices and lightly pat with paper towels. Lift string netting and shift position on roast to make removal easier after cooking. Cover roast with non-stick cooking spray. Additional basting is not necessary.
When you’re ready to cook, be sure to consult our roasting or grilling instructions.
Cooking Instructions
Slow Cooker:
From Thawed: Spray bottom of the slow cooker with cooking spray to prevent sticking. Place roast skin side up in slow cooker. Add ½ cup liquid. Cover and cook on LOW up to 8 hours or on HIGH up to 4 hours, until a minimum internal temperature of 165ºF as measured with a meat thermometer. Turkey must reach 140ºF within 4 hours. Once done, remove from the slow cooker and let stand 10 minutes for easier carving.
From Frozen: Remove gravy packet by placing breast side down on tray in microwave on high (100%) for 1-2 min OR running water on the breast until the gravy packet can be removed. Refrigerate gravy packet.
Spray bottom of the slow cooker with cooking spray to prevent sticking. Place roast skin side up in slow cooker. Add ½ cup liquid. Cover and cook on HIGH up to 6 hours, until a minimum internal temperature of 165ºF as measured with a meat thermometer. Turkey must reach 140ºF within 4 hours. Once done, remove from the slow cooker and let stand 10 minutes for easier carving.
Storage
Keep frozen
Unopened: Store in freezer, can be stored for up to 2 years.
Storage of Leftovers: Refrigerate leftovers within 1 hour of eating. Use leftover turkey within 3 days.
Enjoy a traditional twist to the classic turkey breast with our Boneless Savory Herb Turkey Breast Roast.
Preparation
Thaw in Refrigerator (not at room temperature). Place unopened roast on a tray in refrigerator for 1½ to 2 days, or until thawed. To thaw faster, place unopened roast in cold tap water for 3 to 5 hours. Change water every 30 minutes to keep turkey cold. When thawed, keep in refrigerator until ready to cook. Cook within four days of thawing.
Remove plastic netting and wrapper from roast. Leave inner string netting on (this holds the roast together during roasting). Refrigerate gravy packet until ready to use. Drain juices and lightly pat with paper towels. Lift string netting and shift position on roast to make removal easier after cooking. Cover roast with non-stick cooking spray. Additional basting is not necessary.
When you’re ready to cook, be sure to consult our roasting or grilling instructions.
Cooking Instructions
Slow Cooker:
From Thawed: Spray bottom of the slow cooker with cooking spray to prevent sticking. Place roast skin side up in slow cooker. Add ½ cup liquid. Cover and cook on LOW up to 8 hours or on HIGH up to 4 hours, until a minimum internal temperature of 165ºF as measured with a meat thermometer. Turkey must reach 140ºF within 4 hours. Once done, remove from the slow cooker and let stand 10 minutes for easier carving.
From Frozen: Remove gravy packet by placing breast side down on tray in microwave on high (100%) for 1-2 min OR running water on the breast until the gravy packet can be removed. Refrigerate gravy packet.
Spray bottom of the slow cooker with cooking spray to prevent sticking. Place roast skin side up in slow cooker. Add ½ cup liquid. Cover and cook on HIGH up to 6 hours, until a minimum internal temperature of 165ºF as measured with a meat thermometer. Turkey must reach 140ºF within 4 hours. Once done, remove from the slow cooker and let stand 10 minutes for easier carving.
Storage
Keep frozen
Unopened: Store in freezer, can be stored for up to 2 years.
Storage of Leftovers: Refrigerate leftovers within 1 hour of eating. Use leftover turkey within 3 days.
Enjoy a home-cooked meal with our Ready to Roast Classic Bone-in Turkey Breast. It requires no thawing, no preparation and minimal clean up.
Cooking Instructions
Oven: Preheat oven to 375º F. Remove turkey breast from freezer. No need to thaw. Just remove frozen turkey breast from outer plastic bag. Do not puncture or remove the inner roasting bag.Place frozen turkey breaston rack in roasting pan, with the front label facing up. Do not cover. Roast in center of oven. Approx. roasting time is 1¼ to 3 hours. Browning occurs without basting. Check internal temperature during final half hour by inserting thermometer into thickest part of turkey breast. Remove from oven when internal temperature reaches 165 to 170º F. Allow turkey breast to cool in bag for 20 minutes. Peel open bag, lift out turkey breast. Carve and serve.
Storage
Keep frozen
Unopened: Store in freezer, should be used within 2 years
Storage of Leftovers: Carve leftover turkey into pieces before refrigerating to speed cooling. Refrigerate carved leftovers within 1 hour of eating. Use leftovers within 3 days.
Tender and juicy, our Ready to Roast Classic Boneless Turkey Breast requires no thawing, no preparation and minimal clean up.
Preparation
DO NOT THAW.
Ready to Roast items should be cooked from frozen and take approximately 2 hours to cook.
Cooking Instructions
Oven: Preheat oven to 375°F. Remove turkey breast from outer package. DO NOT PUNCTURE OR REMOVE INNER ROASTING BAG. Place frozen roast on rack in roasting pan with front label facing up. DO NOT COVER. Roast in center of oven. Browning occurs without basting. Roasting time is approximately 1¾ to 2¼ hours. During final ½ hour, check internal temperature by inserting thermometer into thickest part of roast or breast. Remove from oven when internal temperature reaches 165ºF to 170°F. Allow roast to cool in bag for 20 minutes. Peel open bag, lift out roast. Keep juices contained in bag for easy disposal. Carve and serve.
Storage
Keep frozen
Unopened: Store in freezer. Can be stored for up to 2 years.
Storage of Leftovers: Refrigerate leftovers within 1 hourof eating. Use leftover turkey within 3 days.