Butterball Boneless White & Dark Meat Turkey Roast

Butterball Boneless White & Dark Meat Turkey Roast


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Contains up to 20% of a solution of water, salt, modified food starch, sodium phosphates, dextrose, natural flavors to enhance juiciness. Gravy packet included. Freezer to oven. Always tender & juicy. Inspected for wholesomeness by US Department of Agriculture. Raw turkey as packaged.
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Contains up to 20% of a Solution of Water, Contains 20% or Less of Salt, Dextrose, Natural Flavor, Modified Food Starch, Sodium Phosphate to Enhance Tenderness and Juiciness. Gravy Packet: Water, Modified Corn Starch, Maltodextrin, Salt, Rice Flour, Cooked Turkey, Onion Powder, Caramel Color, Garlic Powder, Spices.


Prepare: 1. Remove outer plastic netting and wrapper. 2. Refrigerate gravy packet until ready to use (if cooking from frozen, place roast on microwave-safe plate and heat in microwave on high, 2 minutes or until gravy packet can be removed). 3. Drain juices and pat roast with paper towels (not necessary if frozen). 4. Lift string netting and shift position on roast to make removal easier after cooking. 5. Brush roast lightly with vegetable oil or spray with non-stick cooking spray. Additional basting is not necessary. To Roast: 1. Preheat oven to 325F. 2. Place prepared roast, skin side up, on flat roasting rack in 2" deep open roasting pan. 3. Roast uncovered per guidelines or to a minimum internal temperature of 165F in center. Roasting time will vary if covered or placed in an oven cooking bag. 4. For easier removal, wrap roast in foil when done and let stand 10 minutes. Remove netting and carve. To Slow Cook (roast must be thawed): 1. Place thawed roast, skin side up, flat in 8" diameter slow cooker. 2. Add 1/2 cup water. 3. Cover, cook on low 2-1/2-7-1/2 hours* to minimum internal temperature of 165F in center. 4. After 2-1/2 hours, check temperature at center, ends and near top for food safety. Turkey must reach 140F within 4 hours. *Cooking up to 9 hours does not impair eating quality. (Cooking on high for first hour does not reduce cooking time). Thawing/Roasting Guidelines: Thawing** (in refrigerator): 1-1/2-2 days. Approximate Roasting Time--Open Pan, 325F oven: Thawed: 1-3/4-2 hours. Frozen: 2-1/2-3 hours. **Always thaw in unopened wrapper, thaw on tray in refrigerator, or thaw in cold water, change water frequently. Do not thaw at room temperature. Keep frozen. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Cook thoroughly to 165F for safety.

Always refer to the actual package for the most accurate information