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Kaye

Cooking instructions for Cooking A Butterball Boneless Turkey Breast Roast

LindaP:

Roast in a Conventional Oven:
1. Preheat oven to 325˚F.

2. Remove outer plastic netting and packaging.

3. Leave inner string netting on the roast. Drain juices and pat dry with paper towels. For easier net removal before serving, lift string netting and shift position on roast. Refrigerate gravy packet.

4. Place prepared roast, skin side up, on flat roasting rack in 2-inch deep roasting pan. Do not add water to pan.

5. Roast uncovered according to time guidelines below, or until meat thermometer in center of roast is 170˚F.

ThawedFrozen
1 3/4 to 2 hrs.2 1/2 to 3 hrs.

Roasting time will vary from guidelines above if roast is covered or placed in an oven cooking bag. For easier net removal after roasting, wrap roast in foil and let stand 10 minutes. Remove netting and slice roast.

Roasts may be cooked from frozen:
1. Remove gravy packet with spatula and refrigerate. It is difficult to shift string netting so it is important to wrap in foil after roasting.

2. Place prepared roast, skin side up, on flat roasting rack in 2-inch deep roasting pan. Do not add water to pan.

3. Roast uncovered according to time guidelines below, or until meat thermometer in center of roast is 170˚F.

Frozen
2 1/2 to 3 hrs.

For easier net removal after roasting, wrap roast in foil and let stand 10 minutes. Remove netting and slice roast.

To Cook in a Microwave:
1. Remove plastic netting and wrapper from thawed roast. Leave string netting on roast. Drain juices and pat dry with paper towels.

2. Place roast on rack in microwave-safe dish. Microwave on 30% power (Defrost) for 24 to 26 minutes per pound net weight. Divide total cooking time into four equal intervals.

3. After each interval, rotate roast 1/4 turn, remove and discard drippings.

Russ:

thank you for a "brilliant" copy/paste job.

LindaP:

It never fails

Russ:

kitty- I find a long copy job as above, to be annoying...
Your post gets my vote, because it is to the point.

Skyegolden:

The other answers answer the question. But a good reliable fact when cooking poultry either in the oven or on the grill is you want the internal temp to be at 185

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