Butterball Turkey Breast Roast in the Oven: Cooking Instructions and Times by Weight
A boneless turkey breast roast with garlic herb butter, roasted at 325°F to a juicy 165°F, with cook times by weight and gravy from the drippings.
- 325°F
- Times by weight
- Pan gravy
- Serves 4 to 12
A Butterball turkey breast roast is the easy way to get a golden, juicy turkey centerpiece without roasting a whole bird. The oven does the work; the thermometer tells you when it is done.
Quick answer
Roast a thawed Butterball turkey breast roast at 325°F on a rack, rubbed with herb butter, for about 75 to 90 minutes for a 3 lb roast, until the thickest part reads 165°F. Keep the netting on, rest it 15 minutes, then slice against the grain.
A golden Butterball turkey breast roast with herb butter, sliced to show the juicy center.
Why This Butterball Turkey Breast Roast Stays Juicy
A moderate oven
325°F cooks the roast evenly, so the center reaches 165°F before the outside dries out.
Herb butter on and under
Butter under the skin bastes the meat; butter on top browns it.
A rack and broth
The rack lets heat reach the bottom; the broth keeps drippings from scorching.
Netting stays on
It holds the roast in an even shape, so it cooks evenly end to end.
Herb butter, garlic and rosemary ready to rub over the netted roast.
Butterball Turkey Breast Roast in the Oven: The Recipe
The card is set for a 3 lb boneless roast. Tap another size and every amount and time updates.
Butterball Turkey Breast Roast in the Oven
A boneless turkey breast roast rubbed with garlic herb butter and roasted on a rack at 325°F to a juicy 165°F, with drippings for gravy. Tap a size and every amount and time updates.
Roast size
Ingredients
Ingredients- 1 (2½ lb)1 (3 lb)1 (4 lb)2 (3 lb each) Butterball boneless turkey breast roast, thawed
- 3 tbsp4 tbsp5 tbsp8 tbsp unsalted butter, softened
- 2 tsp1 tbsp1 tbsp2 tbsp olive oil
- 3458 garlic cloves, minced
- ¾ tsp1 tsp1¼ tsp2 tsp fresh rosemary, finely chopped
- ¾ tsp1 tsp1¼ tsp2 tsp fresh thyme leaves
- ¾ tsp1 tsp1¼ tsp2 tsp smoked paprika
- ¾ tsp1 tsp1¼ tsp2 tsp onion powder
- ½ tsp¾ tsp1 tsp1½ tsp kosher salt (reduce if the roast is pre-brined)
- ¼ tsp½ tsp½ tsp1 tsp black pepper
- ¾ cup1 cup1¼ cups2 cups low-sodium chicken broth, for the pan
- ½ lemon1 lemon1 lemon2 lemons lemon, sliced, and rosemary sprigs
Times are a guide; the thermometer decides. Ovens and roast shapes vary, so check the thickest part early and pull it at 165°F. If the package gives cook-from-frozen directions, follow those instead.
Instructions
Thaw and dry
Thaw the roast in the fridge (about 1 day per 4 lb). Take it out 30 minutes before cooking and pat it completely dry. Leave the netting on.
Heat the oven
Heat the oven to 325°F (165°C). Set a rack in a roasting pan.
Make the herb butter
Mash the butter, oil, garlic, rosemary, thyme, paprika, onion powder, salt and pepper together.
Butter the roast
Rub half the butter under any skin and the rest all over the outside.
Set up the pan
Pour the broth into the pan, add the lemon and rosemary, and set the roast on the rack.
Roast
Roast uncovered at 325°F, basting every 30 minutes. Start checking at the time in the chart below.
Check 165°F
It is done when the thickest part reads 165°F. Tent with foil if the top browns before then.
Rest and slice
Rest 15 minutes under foil, remove the netting, then slice against the grain. Make gravy from the drippings.
Tools for a Juicy Turkey Breast Roast
A pan with a rack and a thermometer do most of the work.
As an Amazon Associate, this site earns from qualifying purchases.
Cuisinart 16-Inch Roasting Pan with Rack
The rack lifts the roast so it browns all over, and the pan holds the broth and drippings.
Check Price on Amazon →
Lavatools Javelin Thermometer
Reads 165°F in seconds, so the roast comes out before it dries.
Check Price on Amazon →
OXO Fat Separator
Pours off clear drippings for gravy and leaves the fat behind.
Check Price on Amazon →
Cuisinart 2-Quart Saucepan
The right size for pan gravy while the roast rests.
Check Price on Amazon →
Butterball Turkey Breast Cooking Instructions by Weight
At 325°F, for a thawed roast. Always finish by the thermometer: 165°F in the thickest part.
| Roast weight | First check | Approximate time at 325°F |
|---|---|---|
| Roast weight2½ lb | First checkStart checking at 60 min | Approximate time at 325°FAbout 60 to 75 min |
| Roast weight3 lb | First checkStart checking at 70 min | Approximate time at 325°FAbout 75 to 90 min |
| Roast weight4 lb | First checkStart checking at 90 min | Approximate time at 325°FAbout 1½ to 2 hours |
| Roast weightBone-in breast, 5 to 7 lb | First checkStart checking at 1¾ hours | Approximate time at 325°FAbout 2 to 2¾ hours |
The roast on a rack in the pan, with broth, lemon and rosemary keeping the drippings from scorching.
What Is a Butterball Turkey Breast Roast Made Of?
| Type | What it is | Cooking note |
|---|---|---|
| TypeBoneless breast roast | What it isWhite breast meat tied in a net, often sold with a gravy packet | Cooking noteEven slices, no carving |
| TypeBone-in turkey breast | What it isThe whole breast on the bone, skin on | Cooking noteMore flavor, longer roast |
| TypeStuffed breast roast | What it isA rolled breast with stuffing inside | Cooking noteCheck the stuffing center also reaches 165°F |
| TypeTurkey breast in pieces | What it isCut tenderloins or cutlets | Cooking noteRoast 25 to 35 min, or pan-sear |
Oven vs Crockpot: Which Turkey Breast Roast Is Juicier?
| Method | Outside | Inside | Best for |
|---|---|---|---|
| MethodOven | OutsideGolden, roasted outside | InsideJuicy if pulled at 165°F | Best forGravy from browned drippings |
| MethodCrockpot | OutsidePale, soft outside | InsideVery moist, more like braised | Best forHands-off; brown under the broiler to finish |
Both are juicy when cooked to 165°F and no further. For the slow cooker method, see the Butterball turkey breast in the crockpot.
Butterball Turkey Breast Oven Recipe Variations
Same roast, different finish. Tap a version:
With Carrots and Potatoes
Scatter 1 lb baby potatoes and 4 carrots, halved and tossed in oil and salt, around the rack. They roast in the drippings in the same time.
Lemon Pepper Turkey Roast
Add zest of 1 lemon and 1 tsp cracked pepper to the butter; skip the paprika.
Cajun Spiced Roast
Swap the herbs for 2 tsp Cajun seasoning. Skip the salt if the blend is salty.
Maple Glazed Turkey Breast
Brush with 2 tbsp maple syrup mixed with 1 tbsp Dijon for the last 15 minutes.
Air Fryer Turkey Breast Roast
A 2½ to 3 lb roast fits most baskets: 350°F for about 50 to 60 minutes, turning once, to 165°F.
Five-Minute Pan Gravy
Skim the drippings, whisk in 2 tbsp flour, cook 1 minute, then whisk in 1 cup broth until thick.
Oven-roasted Butterball turkey breast with carrots and potatoes cooked in the same pan.
Turkey Breast Roast Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemDry slices | Likely causeCooked past 165°F or sliced hot | FixPull at 165°F and rest 15 minutes |
| ProblemPale skin | Likely causeWet surface | FixPat dry before buttering; baste with drippings |
| ProblemBurnt drippings | Likely causeDry pan | FixKeep about ½ inch of broth in the pan |
| ProblemToo salty | Likely causePre-brined roast plus salt | FixCut the added salt in half |
| ProblemRaw center, dark outside | Likely causeOven too hot | FixRoast at 325°F and tent with foil |
Storing and Reheating Turkey Breast Roast
| Where | How | Tip |
|---|---|---|
| WhereFridge | HowSliced, airtight, 3 to 4 days | TipAdd a spoon of broth before sealing |
| WhereFreezer | HowUp to 3 months | TipFreeze slices with a little gravy |
| WhereReheat | HowCovered, 325°F, 15 to 20 min | TipWith a splash of broth so it stays moist |
| WhereLeftovers | HowSandwiches, pot pie, salads | TipSlice cold for the neatest pieces |
Butterball Turkey Breast Roast: FAQs
How long do I cook a Butterball turkey breast roast in the oven?
At 325°F, a thawed 3 lb boneless roast takes about 75 to 90 minutes and a 4 lb roast about 1½ to 2 hours. It is done at 165°F in the thickest part.
What temperature should a turkey breast roast reach?
165°F in the thickest part. Rest it 15 minutes before slicing.
Do I take the netting off before cooking?
No. Leave it on so the roast keeps an even shape. Cut it off after resting.
Can I cook a Butterball turkey breast roast from frozen?
Some boneless roasts are sold to cook from frozen; follow the package directions for that, which take noticeably longer. Thawed roasts cook more evenly.
What is a Butterball turkey breast roast made of?
Boneless turkey breast meat, shaped and held in a net. Many are pre-brined with a salt solution, so add less salt.
Is a turkey breast roast juicier in the crockpot or the oven?
The crockpot gives a softer, very moist roast; the oven gives a golden outside and is just as juicy if it is pulled at 165°F.
How do I cook a 4 lb turkey breast roast?
Roast at 325°F for about 1½ to 2 hours, starting to check at 90 minutes, until it reads 165°F.
How do I cook a stuffed turkey breast roast in the oven?
Roast at 325°F until both the meat and the center of the stuffing reach 165°F. It takes longer than a plain roast.
Should I cover the turkey breast while it roasts?
Roast uncovered for a golden outside. Tent loosely with foil only if it browns before reaching 165°F.
Can I roast vegetables with it?
Yes. Baby potatoes and carrots around the rack cook in the drippings in about the same time.
How do I make gravy from the drippings?
Skim the fat, whisk 2 tbsp flour into the drippings over medium heat, then whisk in 1 cup broth until thick.
How long do leftovers keep?
3 to 4 days in the fridge, or 3 months in the freezer with a little gravy.
More for Thanksgiving
The crockpot method, small-batch menus and the sides.
Butterball Turkey Breast in the Crockpot
Hands-off and very moist. See the recipe → Small FeastThanksgiving Dinner for One
The full feast, scaled down. See the menu → MenuItalian Thanksgiving Menu
Course by course. See the menu → SidesHoliday Side Dishes
Sides that go with any roast. See the sides → Guest GuideWhat to Bring to Thanksgiving
Easy dishes that travel. See the ideas → LunchThanksgiving Lunch Ideas
A lighter midday spread. See the ideas →Dry it, butter it, roast at 325°F, pull at 165°F and rest. That is the whole method.
Pin this Butterball turkey breast roast so the cook times by weight and the gravy are ready for Thanksgiving.
