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Your holiday secret weapon, Butterball’s Boneless Stuffed Turkey Breast goes from the freezer, to the oven, to the table – no thawing and no fuss preparing stuffing.
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COOKING INSTRUCTIONS
- Cook from Frozen. Preheat oven to 325°F (165°C).
- Remove plastic bag. Do not remove inside netting.
- Place breast on rack in shallow roasting pan.
- Brush with oil to prevent drying. Do not cover.
- Cook for 4 hours or until meat thermometer reads 165°F (74°C).
- Let it stand for 10 to 15 minutes before removing the netting and slicing.
Note: Cook time is approximate as oven temperatures vary. Use of foil pan significantly increases time.
Note: Cook time from thawed: 2 hours 15 minutes. Cook time from frozen: 3 hours. BBQ from thawed: 1 hour 30 minutes.
Air Fry and Steam Combo Instructions
1. Before removing plastic bag, place roast under warm running water for 1 minute. Remove plastic bag, but do not remove netting or edible carrageenan wrap under netting.2. Brush generously with oil and place roast in the air fryer basket.
3. Set air fryer to steam function and steam both sides for 40 minutes at 212°F (100°C).
4. Loosely cover with aluminum foil and air fry for 25 minutes both sides at 365°F (185°C).
5. Remove foil and continue air frying until meat thermometer reads 165°F(74°C).
7. Remove roast from air fryer, cover, and let stand for 10 minutes before removing netting and slicing.
NUTRITION FACTS
Ingredients: Turkey, seasoning (water, salt, sodium phosphate, sugar, natural flavour, spice), stuffing (water, bread, vegetable oil margarine [palm, palm kernel oils], onion, salt, celery, spices, parsley). Wrapped in an edible carrageenan film. Allergen Alert: Contains milk, soy and wheat ingredients.
| Nutrition Information per 100g serving | |
|---|---|
| % Daily Value | |
| Calories 120 | |
| Fat 4g | 6% |
| Saturated Fat 1g | 5% |
| Trans Fat 0g | |
| Cholesterol 30mg | |
| Sodium 450mg | 19% |
| Carbohydrate 6g | 2% |
| Fibre 1g | 4% |
| Sugars 0g | |
| Protein 14g | |
| Vitamin A | 2% |
| Vitamin C | 0% |
| Calcium | 2% |
| Iron | 4% |