Butterball Boneless Turkey Roast with Apricot Glaze

Prep time 10 Minutes       Cook time 4 Hours       Serves 6-8


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1 Butterball Boneless Turkey Roast (frozen)2 Tbsp olive oilSalt and pepper, to taste

For apricot glaze:

1/4 cup apricot jam1 Tbsp Dijon mustard1/2 tsp minced garlic1/8 tsp salt1/8 tsp black pepper


  1. Preheat your oven to 325°F. Place frozen turkey breast roast (with netting still on) in a shallow roasting pan. Brush with oil, and sprinkle with salt and pepper.

  2. Cook uncovered for about 4 hours, or until it reaches an internal temperature of 165°F/74°C.

  3. For the glaze:

  4. While the turkey roast cooks, combine apricot jam, Dijon mustard, minced garlic salt, and pepper in a microwave-safe bowl. Microwave on high for 30 seconds, or until loosened up. Whisk until smooth.

  5. During the last 30 minutes of roasting, start brushing the turkey with the apricot glaze. Keep applying the glaze every 10 minutes until you're done cooking.
  6. Once the turkey roast is cooked to 165°F/74°C, let it rest for 10–15 minutes before slicing.

  7. Note: You can cook the Butterball roast from frozen or you can thaw it! For thawing, thaw in refrigerator for 1 day.

    Recipe by: Jennifer Pallian

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