Butterball Boneless Stuffed Turkey Breast

Butterball Stuffed Turkey Breast at oldfatguy.ca

Ok, I know I rail against fast and convenience food. However, there is a time and place for everything. This Christmas dinner we were already making rolls from scratch, Christmas pudding, salads, roast potatoes, gravy and dessert sauce. Also, there was only going to be four for dinner. I decided to give myself a break and try a Butterball Boneless Stuffed Turkey Breast.

One of the best things about this product is you cook it from frozen. Anyone who has started thawing a turkey days before cooking it to only find it is still frozen in the centre knows why.

You just take this product out of the box, remove the plastic covering, rub it with oil (I used olive oil) and put it in the oven for four hours. Now, I did check the internal temperature and the turkey was actually cooked in just over 3 1/2 hours. I think they give extra time just to be safe.

Butterball Stuffed Turkey Breast 1

I took it out of the oven and let it sit for 15 minutes and removed the netting that came on the bird. You will notice a very dark piece of skin in the picture. If the stuffing is against the skin, it over browns the skin.

Butterball Stuffed Turkey Breast 2

It is definitely easier to carve than a regular turkey.

Butterball Stuffed Turkey Breast 3

It also gave a nice display on serving.

Butterball Stuffed Turkey Breast 4

The Verdict

This made a tasty meal with little fuss.

The upsides are:

  • It is very convenient. The cooking from frozen and boneless carving make preparation and serving a snap.
  • The turkey was quite moist and very tasty.
  • There is way less leftovers from cooking a big bird for a few people. There was just enough for a couple of days sandwiches. Perfect!
  • It lets you spend more time with your guests.

The downsides are:

  • You get hardly any drippings and I wouldn’t use what you get for gravy. This is not surprising. A breast is one of the leanest parts of the bird. You will have to used reduced stock or a gravy base to make your gravy.
  • The dressing is good but not as spicy as I like it. However, I would not complain if it were served to me in a restaurant. It’s just that I could do better.
  • There will be over browned spots of skin anywhere the stuffing directly contacts the skin.
  • There is no carcass left to make stock out of. Or is this a good thing? I was being lazy after all.

Overall, I am really glad I did this. Everyone enjoyed the meal and the results of the turkey were more than good enough to make it a special meal. I will use this product again when I feel lazy but still want a turkey dinner.

The Old Fat Guy

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