18 Delicious Butterball Turkey Breast Recipes Perfect for Holidays

The holidays are all about warmth, flavor, and gathering around the table—and nothing delivers like a juicy, perfectly seasoned Butterball turkey breast! Whether you’re craving classic comfort, a quick weeknight dinner, or a showstopping centerpiece, we’ve rounded up 18 mouthwatering recipes that make it easy to savor every bite. Get ready to impress your family (and your taste buds) with these delicious ideas!

Herb-Roasted Butterball Turkey Breast

Nothing beats the aroma of herbs and butter mingling in the oven. This Herb-Roasted Butterball Turkey Breast is your ticket to a juicy, flavor-packed centerpiece that’s surprisingly simple to nail.

Ingredients

• 1 Butterball turkey breast (about 3 lbs) – because size matters for even cooking.
• 1/2 cup unsalted butter, softened – trust me, room temp blends better.
• 2 tbsp extra virgin olive oil – my go-to for that golden crisp.
• 1 tbsp minced garlic – because garlic makes everything better.
• 1 tbsp fresh rosemary, chopped – fresh herbs elevate the dish.
• 1 tbsp fresh thyme leaves – no subs, dried thyme just doesn’t hit the same.
• 1 tsp salt – for that perfect seasoning balance.
• 1/2 tsp black pepper – freshly ground, always.

Instructions

1. Preheat your oven to 375°F – accuracy here ensures even cooking.
2. In a bowl, mix softened butter, olive oil, garlic, rosemary, thyme, salt, and pepper until well combined.
3. Gently loosen the skin over the turkey breast with your fingers – this creates pockets for the herb butter.
4. Spread half of the herb butter under the skin and the rest over the top – double the flavor, double the fun.
5. Place the turkey breast on a rack in a roasting pan – this allows heat to circulate evenly.
6. Roast for 60-75 minutes, or until a meat thermometer reads 165°F at the thickest part – no guessing games here.
7. Let it rest for 10 minutes before slicing – patience rewards you with juiciness.

Juicy, herby, and with a buttery crisp skin, this turkey breast is a showstopper. Slice it over a bed of arugula for a fresh contrast or alongside roasted sweet potatoes for a hearty meal.

Garlic Butter Butterball Turkey Breast

Kickstart your dinner with this Garlic Butter Butterball Turkey Breast—juicy, flavorful, and downright irresistible. Perfect for those who crave a gourmet meal without the fuss.

Ingredients

• 1 Butterball turkey breast (because size matters for juiciness)
• 1/2 cup unsalted butter (room temp for easy mixing)
• 4 garlic cloves, minced (fresh is best, no compromises)
• 1 tbsp fresh rosemary, chopped (dried works in a pinch, but fresh elevates it)
• 1 tsp salt (I swear by Himalayan pink salt for depth)
• 1/2 tsp black pepper (freshly ground, always)
• 1/4 cup chicken broth (for that extra moisture kick)

Instructions

1. Preheat your oven to 375°F—no guessing, use an oven thermometer.
2. In a bowl, mix butter, garlic, rosemary, salt, and pepper until it’s a fragrant paste.
3. Gently loosen the turkey breast skin and spread half the butter mixture underneath—trust me, it’s worth the effort.
4. Rub the remaining butter all over the outside for a golden, crispy skin.
5. Place the turkey in a roasting pan and pour chicken broth around it—steam is your friend for moisture.
6. Roast for 60-70 minutes, basting every 20 minutes with pan juices for even flavor.
7. Use a meat thermometer to check for 165°F at the thickest part—safety first, perfection second.
8. Let it rest for 10 minutes before slicing—patience rewards you with juiciness.

Now, the turkey breast is a masterpiece—tender, buttery, with a hint of garlic in every bite. Serve it over a bed of roasted veggies or slice it thin for sandwiches that’ll steal the lunch spotlight.

Citrus-Glazed Butterball Turkey Breast

Craving a dish that’s both zesty and comforting? This Citrus-Glazed Butterball Turkey Breast is your ticket to a flavorful feast, blending juicy tenderness with a tangy kick.

Ingredients

• 1 Butterball turkey breast (because who has time to brine?)
• 1/2 cup fresh orange juice (squeeze it yourself for that extra zing)
• 1/4 cup honey (the stickier, the better)
• 2 tbsp soy sauce (low-sodium keeps it balanced)
• 1 tbsp grated ginger (freshly grated makes all the difference)
• 2 cloves garlic, minced (more if you’re garlic-obsessed)
• 1 tsp orange zest (brightens up the glaze)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 375°F (no guessing here, use an oven thermometer).
2. In a bowl, whisk together orange juice, honey, soy sauce, ginger, garlic, orange zest, and black pepper. (Tip: Taste the glaze now to adjust sweetness or tanginess.)
3. Place the turkey breast on a rack in a roasting pan. (Tip: Lining the pan with foil saves cleanup time.)
4. Brush half of the glaze over the turkey breast, ensuring it’s fully coated. (Tip: Use a silicone brush for even application.)
5. Roast for 45 minutes, then brush with the remaining glaze.
6. Continue roasting until the internal temperature reaches 165°F, about 15-20 more minutes. (Tip: Check the temperature at the thickest part.)
7. Let rest for 10 minutes before slicing. (This step is non-negotiable for juicy meat.)

You’ll love the caramelized edges and the way the citrus cuts through the richness. Try serving it over a bed of arugula for a peppery contrast or alongside roasted sweet potatoes for a cozy meal.

Smoked Butterball Turkey Breast with Maple Glaze

Never settle for bland turkey again. This smoked Butterball turkey breast with maple glaze is your ticket to juicy, flavor-packed meat that’ll steal the show at any table.

Ingredients

• 1 Butterball turkey breast (about 3 lbs) – because size matters for even smoking.
• 1/2 cup pure maple syrup – the real deal, none of that pancake stuff.
• 2 tbsp olive oil – my kitchen MVP for that perfect sear.
• 1 tbsp smoked paprika – for that deep, smoky whisper.
• 1 tsp garlic powder – because garlic makes everything better.
• 1 tsp onion powder – its subtle kick is non-negotiable.
• 1/2 tsp black pepper – freshly ground, please.
• 1/2 tsp salt – to elevate all those flavors.

Instructions

1. Preheat your smoker to 225°F – low and slow is the name of the game.
2. Rub the turkey breast with olive oil – this is your flavor glue.
3. Mix smoked paprika, garlic powder, onion powder, black pepper, and salt in a bowl. Massage this spice blend all over the turkey – get hands-on for even coverage.
4. Place the turkey in the smoker. Smoke for 3 hours – patience is key here.
5. Brush the turkey with maple syrup every 30 minutes for the last hour – this builds a sticky, sweet crust.
6. Check the internal temperature reaches 165°F – no guessing, use a meat thermometer.
7. Let it rest for 10 minutes before slicing – this keeps all those juices locked in.

Outrageously tender with a smoky-sweet crust, this turkey breast pairs perfectly with a crisp salad or piled high on a sandwich. Either way, it’s a game-changer.

Rosemary and Thyme Butterball Turkey Breast

Wow your taste buds with this herb-packed turkey breast that’s juicy, flavorful, and ridiculously easy to make. Perfect for a quick dinner that feels fancy without the fuss.

Ingredients

• 1.5 lbs turkey breast (boneless, skin-on for that crispy goodness)
• 3 tbsp unsalted butter (softened, because cold butter is a nightmare to mix)
• 1 tbsp fresh rosemary (chopped fine, dried just doesn’t hit the same)
• 1 tbsp fresh thyme leaves (because fresh herbs make all the difference)
• 1 tsp garlic powder (for that subtle kick)
• 1 tsp salt (I swear by sea salt for everything)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 375°F (no guessing, use an oven thermometer).
2. In a small bowl, mix butter, rosemary, thyme, garlic powder, salt, and pepper until it’s a fragrant green speckled paste.
3. Gently loosen the skin from the turkey breast with your fingers, creating a pocket but keeping it attached on one side.
4. Spread half the butter mixture under the skin, then rub the rest all over the outside. Tip: This double layer ensures every bite is flavorful.
5. Place the turkey on a rack in a roasting pan, skin side up. Tip: The rack keeps the bottom from getting soggy.
6. Roast for 45-50 minutes until the skin is golden and the internal temp hits 165°F. Tip: Always use a meat thermometer to avoid dry turkey.
7. Let it rest for 10 minutes before slicing—this keeps all those juices locked in.

Amazingly tender with a crispy, herby crust, this turkey breast is a game-changer. Serve it sliced over a bed of garlic mashed potatoes or chop it up for a next-level sandwich.

Honey Mustard Butterball Turkey Breast

Let’s dive straight into making this Honey Mustard Butterball Turkey Breast—juicy, flavorful, and perfect for any dinner table.

Ingredients

• 1 Butterball turkey breast (about 3 lbs) – because size matters for even cooking.
• 1/2 cup honey – go for the local, raw kind if you can.
• 1/4 cup Dijon mustard – my secret for that tangy kick.
• 2 tbsp unsalted butter, melted – because everything’s better with butter.
• 1 tsp garlic powder – no fresh garlic here, we’re keeping it simple.
• 1/2 tsp smoked paprika – for that subtle smokiness.
• Salt and pepper – to season, but we’ll be specific in the steps.

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing, just set it and forget it.
2. In a bowl, whisk together honey, Dijon mustard, melted butter, garlic powder, smoked paprika, 1 tsp salt, and 1/2 tsp pepper until smooth. Tip: Taste the mix and adjust the honey or mustard to your liking.
3. Place the turkey breast on a rack in a roasting pan. Pat it dry with paper towels – this helps the glaze stick better.
4. Brush half of the honey mustard mixture over the turkey, making sure to cover every inch. Tip: Use a silicone brush for easy cleanup.
5. Roast in the preheated oven for 45 minutes. Then, brush the remaining glaze over the turkey.
6. Continue roasting for another 30-45 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. Tip: Tent with foil if the top starts browning too quickly.
7. Let the turkey rest for 10 minutes before slicing – this keeps all those juices locked in.

The turkey comes out incredibly moist with a caramelized, sticky-sweet crust. Serve it sliced over a bed of arugula for a fresh contrast, or alongside roasted sweet potatoes for a hearty meal.

Cajun-Spiced Butterball Turkey Breast

Viral flavors alert! This Cajun-Spiced Butterball Turkey Breast is your ticket to a juicy, flavor-packed dinner that’s easier than you think. Bold spices meet buttery goodness in a dish that’s sure to impress.

Ingredients

• 1 Butterball turkey breast (about 3 lbs) – because size matters for even cooking.
• 2 tbsp Cajun seasoning – my homemade blend beats store-bought any day.
• 1/4 cup unsalted butter, softened – room temp is key for easy spreading.
• 1 tbsp olive oil – extra virgin for that fruity kick.
• 1 tsp garlic powder – because garlic makes everything better.
• 1/2 tsp smoked paprika – for that deep, smoky flavor.
• 1/2 tsp salt – to balance the spices.
• 1/4 tsp black pepper – freshly ground, please.

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing, use an oven thermometer.
2. Pat the turkey breast dry with paper towels – moisture is the enemy of crispy skin.
3. In a small bowl, mix Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
4. Rub the turkey breast all over with olive oil – this helps the spices stick.
5. Generously coat the turkey with the spice mix – don’t be shy, flavor is everything.
6. Gently loosen the skin from the turkey breast and spread the softened butter underneath – this keeps the meat juicy.
7. Place the turkey on a rack in a roasting pan – elevate it for even heat distribution.
8. Roast for 60-75 minutes, until the internal temperature hits 165°F (74°C) – trust the thermometer, not the clock.
9. Let it rest for 10 minutes before slicing – patience rewards you with juicy meat.

Look at that golden, spicy crust giving way to tender, buttery meat. Serve it sliced over a bed of creamy mashed potatoes or chop it up for a killer Cajun turkey sandwich.

Balsamic Glazed Butterball Turkey Breast

Dive into this succulent Balsamic Glazed Butterball Turkey Breast that’s a game-changer for your dinner table. Perfectly balanced with a sweet and tangy glaze, it’s a showstopper that’s surprisingly simple to whip up.

Ingredients

• 1 Butterball turkey breast (about 3 lbs) – because size matters for juicy results.
• 1/2 cup balsamic vinegar – the good stuff, none of that salad dressing.
• 1/4 cup honey – for that golden, sticky sweetness.
• 2 tbsp olive oil – extra virgin, always.
• 3 cloves garlic, minced – fresh is best, no jarred nonsense.
• 1 tsp salt – kosher, please, for even seasoning.
• 1/2 tsp black pepper – freshly ground, because pre-ground is a crime.

Instructions

1. Preheat your oven to 375°F – no guessing, use an oven thermometer.
2. In a small saucepan, combine balsamic vinegar, honey, olive oil, garlic, salt, and pepper. Simmer over medium heat for 5 minutes until slightly thickened. Tip: Stir constantly to prevent burning.
3. Place the turkey breast on a roasting rack in a pan. Brush half of the glaze over the turkey. Tip: Use a silicone brush for easy cleanup.
4. Roast for 45 minutes, then brush with the remaining glaze. Continue roasting until the internal temperature reaches 165°F, about 15-20 more minutes. Tip: Let it rest for 10 minutes before slicing to keep it juicy.

Lusciously tender with a caramelized crust, this turkey breast is a flavor bomb. Slice it thin for sandwiches or serve thick with roasted veggies for a hearty meal.

Pesto-Stuffed Butterball Turkey Breast

Forget dry turkey—this pesto-stuffed Butterball breast is juicy, flavorful, and ridiculously easy. Slice into herby, cheesy goodness that’ll steal the show at any dinner.

Ingredients

• 1 Butterball turkey breast (about 3 lbs)—look for the pre-brined one for extra juiciness.
• 1 cup basil pesto (homemade or store-bought, but go for the good stuff).
• 1 cup shredded mozzarella (the whole milk kind melts like a dream).
• 2 tbsp olive oil (extra virgin, because flavor matters).
• 1 tsp garlic powder (for that extra kick).
• Salt and pepper (don’t skimp—season like you mean it).

Instructions

1. Preheat your oven to 375°F—no guessing, use a thermometer.
2. Butterfly the turkey breast: slice horizontally, but don’t cut all the way through. Open it like a book.
3. Spread the pesto evenly inside, then sprinkle the mozzarella. Fold it back together—like a cheesy, herby sandwich.
4. Rub the outside with olive oil, then season with garlic powder, salt, and pepper. Get your hands in there!
5. Roast for 45-50 minutes, or until the internal temp hits 165°F. Let it rest for 10 minutes—patience pays off.
6. Slice against the grain for tender bites. Serve with a drizzle of pesto on top for extra flair.

Here’s the deal: the turkey stays moist, the pesto packs a punch, and the cheese? Melty perfection. Try it sliced over a crisp salad or alongside roasted veggies for a meal that’s anything but basic.

Lemon Pepper Butterball Turkey Breast

Lemon Pepper Butterball Turkey Breast is your weeknight hero—juicy, flavorful, and ready to steal the show. Let’s get straight to it.

Ingredients

• 1 Butterball turkey breast (because trust me, their pre-brined magic is a game-changer)
• 3 tbsp unsalted butter (room temp—it blends like a dream)
• 2 tbsp lemon pepper seasoning (go for the coarse grind; it’s worth it)
• 1 tbsp olive oil (extra virgin is my ride-or-die)
• 1 lemon, thinly sliced (for that Insta-worthy presentation)
• 1/2 cup chicken broth (low-sodium keeps it balanced)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Pat the turkey breast dry with paper towels (crispy skin starts here).
3. Rub the turkey all over with olive oil—this is your flavor glue.
4. Massage the lemon pepper seasoning into every nook (don’t be shy).
5. Place the turkey in a roasting pan, breast side up (presentation matters).
6. Arrange lemon slices on top—they’ll caramelize into golden perfection.
7. Pour chicken broth into the pan (keeps things juicy without the fuss).
8. Roast for 60-70 minutes, or until the internal temp hits 165°F (thermometer is your best friend).
9. Let it rest for 10 minutes (patience rewards you with juicy bites).
10. Slice against the grain for tender, Instagram-ready pieces.

Outrageously tender with a zesty kick, this turkey breast pairs perfectly with a crisp salad or mashed potatoes. Try serving it on a platter with extra lemon slices for a pop of color.

Apple Cider Brined Butterball Turkey Breast

Unlock the secret to the juiciest turkey breast with this apple cider brine—your holiday table will thank you.

Ingredients

• 1 Butterball turkey breast (because size matters for even cooking)
• 4 cups apple cider (the real deal, not juice—trust me)
• 1/4 cup kosher salt (it dissolves like a dream)
• 2 tbsp brown sugar (for that subtle sweetness)
• 1 tbsp whole peppercorns (they add a nice bite)
• 2 cloves garlic, smashed (because garlic makes everything better)
• 2 sprigs fresh thyme (dried just won’t cut it here)
• 1/2 stick unsalted butter, room temp (for that rich finish)

Instructions

1. In a large pot, combine apple cider, kosher salt, brown sugar, peppercorns, garlic, and thyme. Bring to a boil over high heat, then cool completely. Tip: Speed up cooling by placing the pot in an ice bath.
2. Submerge the turkey breast in the brine, cover, and refrigerate for 12-24 hours. Tip: Turn the breast once halfway through for even flavor.
3. Preheat your oven to 325°F. Remove the turkey from the brine, pat dry, and let it sit at room temp for 30 minutes. Tip: This ensures even cooking.
4. Rub the turkey breast with room temp butter, place on a rack in a roasting pan, and roast until the internal temp hits 165°F, about 90 minutes.
5. Let rest for 15 minutes before slicing. This keeps all those juices locked in.

Look at that golden, buttery skin giving way to tender, flavorful meat. Serve it sliced over a bed of arugula with a drizzle of the pan juices, or pile it high on a sandwich with cranberry sauce.

Cranberry Glazed Butterball Turkey Breast

Make your holiday table pop with this juicy, flavor-packed turkey breast that’s slathered in a tangy-sweet cranberry glaze. Perfect for small gatherings or meal prep magic.

Ingredients

• 1 Butterball turkey breast (about 3 lbs) – because size matters for even cooking.
• 1 cup whole cranberry sauce – go homemade or grab your fave jarred brand.
• 2 tbsp honey – for that glossy, sticky finish.
• 1 tbsp Dijon mustard – my secret for a little tangy kick.
• 1 tsp garlic powder – because everything’s better with garlic.
• 1/2 tsp salt – to make those flavors sing.
• 1/4 tsp black pepper – freshly ground, please.
• 2 tbsp unsalted butter – room temp blends like a dream.

Instructions

1. Preheat your oven to 375°F – no guessing, use an oven thermometer.
2. Pat the turkey breast dry with paper towels – key for crispy skin.
3. Mix cranberry sauce, honey, Dijon, garlic powder, salt, and pepper in a bowl – taste and adjust, but trust me, it’s gold.
4. Rub the turkey with butter – get under that skin for maximum juiciness.
5. Brush half the glaze over the turkey – save the rest for later.
6. Roast for 45 minutes, then brush with remaining glaze – this is when the magic happens.
7. Continue roasting until the internal temp hits 165°F – about 15 more minutes.
8. Let rest for 10 minutes – patience pays off with juicy meat.

Buttery, tender turkey meets a crackly, sweet-tart glaze that’ll have everyone coming back for seconds. Slice it thin for sandwiches or serve thick with all the holiday fixings.

BBQ Butterball Turkey Breast with Bacon Wrap

Overwhelm your taste buds with this smoky, juicy masterpiece. Perfect for summer BBQs or a fancy weeknight dinner, it’s a game-changer.

Ingredients

• 1 Butterball turkey breast (about 3 lbs) – the star of the show, always juicy.
• 8 slices thick-cut bacon – because everything’s better with bacon.
• 1/2 cup BBQ sauce – I swear by Sweet Baby Ray’s for that perfect tang.
• 1 tbsp olive oil – extra virgin, my kitchen staple.
• 1 tsp garlic powder – for that subtle kick.
• 1 tsp smoked paprika – adds depth, don’t skip it.
• Salt and pepper – to season, but measure with your heart.

Instructions

1. Preheat your grill to 350°F. Indirect heat is key here to avoid charring.
2. Rub the turkey breast with olive oil, then season with garlic powder, smoked paprika, salt, and pepper. Massage those flavors in.
3. Wrap the turkey breast tightly with bacon slices, overlapping slightly. Secure with toothpicks if needed.
4. Place on the grill, bacon seam side down first. Close the lid and let it work its magic for 30 minutes.
5. Flip the turkey breast carefully. Brush with half the BBQ sauce. Grill for another 30 minutes.
6. Brush with the remaining BBQ sauce. Grill for a final 10 minutes until the bacon is crispy and the turkey reaches 165°F internally.
7. Let it rest for 10 minutes before slicing. This keeps all those juices locked in.

Melt-in-your-mouth tender with a smoky bacon hug, this dish pairs amazingly with a crisp coleslaw or atop a toasted brioche bun for the ultimate sandwich.

Asian-Style Soy Ginger Butterball Turkey Breast

Fire up your taste buds with this Asian-Style Soy Ginger Butterball Turkey Breast—juicy, flavorful, and ridiculously easy to whip up. Perfect for those who crave a twist on the classic turkey dinner.

Ingredients

• 1.5 lbs turkey breast (go for the butterball—it’s juicier)
• 1/4 cup soy sauce (I swear by Kikkoman for that deep umami)
• 2 tbsp honey (local if you’ve got it, for that floral kick)
• 1 tbsp grated ginger (fresh is best, no compromises)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tbsp sesame oil (toasted, for that nutty aroma)
• 1/2 tsp black pepper (freshly ground, please)
• 1 tbsp butter (unsalted, because we’re controlling the salt here)

Instructions

1. Preheat your oven to 375°F—no guessing, use an oven thermometer.
2. In a bowl, whisk together soy sauce, honey, ginger, garlic, sesame oil, and black pepper. Taste? No need, we’ve measured perfection.
3. Place the turkey breast in a baking dish. Pour the marinade over, ensuring every inch is coated. Let it sit for 10 minutes—patience is key.
4. Dot the turkey with butter. Yes, butter. It’s the secret to golden, crispy skin.
5. Bake for 45 minutes, basting every 15 minutes with the marinade. Watch for that golden hue—it’s your cue.
6. Let it rest for 10 minutes before slicing. Trust me, it’s worth the wait.

Kick back and savor the melt-in-your-mouth texture, with flavors that punch above their weight. Serve it over a bed of jasmine rice or slice it thin for killer sandwiches.

Herb-Crusted Butterball Turkey Breast with Parmesan

Overwhelm your taste buds with this Herb-Crusted Butterball Turkey Breast with Parmesan—juicy, flavorful, and downright irresistible.

Ingredients

• 1 Butterball turkey breast (about 3 lbs) – because size matters for that perfect cook.
• 1/2 cup grated Parmesan – the sharper, the better for that umami punch.
• 1/4 cup breadcrumbs – I like panko for that extra crunch.
• 2 tbsp fresh rosemary, chopped – fresh is key, folks.
• 2 tbsp fresh thyme, chopped – ditto on the fresh note.
• 3 tbsp unsalted butter, melted – because everything’s better with butter.
• 1 tsp garlic powder – for that subtle kick.
• Salt and pepper – to season, but measure with your heart.

Instructions

1. Preheat your oven to 375°F. No guessing—use an oven thermometer for accuracy.
2. In a bowl, mix Parmesan, breadcrumbs, rosemary, thyme, garlic powder, salt, and pepper. This is your flavor bomb.
3. Pat the turkey breast dry with paper towels. Moisture is the enemy of a good crust.
4. Brush the turkey breast all over with melted butter. This is your glue for the herb crust.
5. Press the herb mixture onto the turkey breast, covering it evenly. More is more here.
6. Place the turkey on a rack in a roasting pan. Elevation equals even cooking.
7. Roast for 60-70 minutes, or until the internal temp hits 165°F. Trust the thermometer, not the clock.
8. Let it rest for 10 minutes before slicing. Patience rewards you with juicy meat.

Herb-crusted, buttery, and packed with flavor, this turkey breast is a showstopper. Serve it sliced over a bed of arugula for a fresh contrast or alongside roasted veggies for a hearty meal.

Spicy Chipotle Butterball Turkey Breast

Hit up your taste buds with this fiery twist on a classic. Spicy Chipotle Butterball Turkey Breast is here to **elevate** your dinner game—juicy, smoky, and packing heat.

Ingredients

• 1 Butterball turkey breast (because size matters, go for the 3-pounder)
• 2 tbsp chipotle powder (the smokier, the better—trust me)
• 1/2 cup unsalted butter, softened (room temp blends like a dream)
• 1 tbsp garlic powder (no fresh garlic here, we’re keeping it smooth)
• 1 tsp salt (kosher, because it’s the MVP of seasoning)
• 1/2 tsp black pepper (freshly ground, or why bother?)

Instructions

1. Preheat your oven to 375°F—no guessing, use that oven thermometer.
2. In a bowl, mix chipotle powder, garlic powder, salt, and pepper into the softened butter until it’s a fiery red paste.
3. Gently lift the turkey breast skin and smear half the chipotle butter underneath—massage it in for max flavor.
4. Rub the remaining butter all over the outside of the turkey breast. Pro tip: wear gloves unless you want spicy hands.
5. Place the turkey on a rack in a roasting pan. Roast for 60 minutes, or until the internal temp hits 165°F—no shortcuts here.
6. Let it rest for 10 minutes. This isn’t optional; it’s the secret to juicy meat.

Serve this bad boy sliced thin over a bed of cilantro lime rice, or pile it high on a toasted bun with a slather of mayo. The chipotle butter creates a crust that’s **unreal**—crispy, spicy, and utterly addictive.

Orange and Sage Butterball Turkey Breast

Just when you thought turkey breast couldn’t get any juicier, we’re throwing oranges and sage into the mix. This dish is a game-changer for your dinner table—bold flavors, minimal fuss.

Ingredients

• 1 turkey breast (about 3 lbs) – go for organic if you can, it makes a difference.
• 1/2 cup unsalted butter, softened – I like to leave mine out overnight for perfect spreadability.
• 2 tbsp fresh sage, finely chopped – fresh is key here, folks.
• Zest of 1 orange – trust me, the zest packs a punch.
• 1/4 cup orange juice – freshly squeezed, no shortcuts.
• 1 tsp salt – kosher salt is my go-to for even seasoning.
• 1/2 tsp black pepper – freshly ground, please.

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing, use an oven thermometer.
2. In a bowl, mix the softened butter, chopped sage, orange zest, salt, and pepper until well combined. Tip: Taste the butter mixture and adjust seasoning if needed.
3. Gently loosen the skin of the turkey breast with your fingers, creating a pocket. Be careful not to tear the skin.
4. Spread the butter mixture evenly under the skin and over the top of the breast. Tip: Using your hands is the best tool here for even distribution.
5. Place the turkey breast on a rack in a roasting pan. Pour the orange juice over the top.
6. Roast for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. Tip: Let it rest for 10 minutes before slicing to keep it juicy.

Zesty, herby, and unbelievably moist, this turkey breast is a showstopper. Serve it sliced over a bed of wild rice or alongside roasted veggies for a meal that’s anything but ordinary.

Brown Sugar Glazed Butterball Turkey Breast

Transform your dinner with this Brown Sugar Glazed Butterball Turkey Breast—juicy, sweet, and irresistibly glossy.

Ingredients

• 1 Butterball turkey breast (because size matters for juiciness)
• 1/2 cup brown sugar (pack it like you mean it)
• 2 tbsp butter (salted, for that perfect balance)
• 1 tbsp apple cider vinegar (the secret tang)
• 1 tsp garlic powder (no fresh garlic? No problem.)
• 1/2 tsp smoked paprika (for a whisper of heat)
• Salt and pepper (to your heart’s content)

Instructions

1. Preheat your oven to 375°F—no guessing, use that oven thermometer.
2. Pat the turkey breast dry with paper towels. Dry skin = crispy goodness.
3. Mix brown sugar, butter, vinegar, garlic powder, and paprika in a bowl. Microwave for 30 seconds to melt the butter. Stir until it’s a smooth glaze.
4. Season the turkey breast with salt and pepper. Be generous—it’s a big piece of meat.
5. Place the turkey on a rack in a roasting pan. This keeps it from stewing in its juices.
6. Brush half the glaze over the turkey. Save the rest—patience pays off.
7. Roast for 45 minutes. Then, brush with the remaining glaze. Tip: Use a silicone brush for easy cleanup.
8. Roast another 15-20 minutes until the internal temp hits 165°F. Trust your meat thermometer.
9. Let it rest for 10 minutes. This keeps all those juices inside.

Just slice and serve this beauty with the glaze dripping down the sides. The skin? Crispy. The meat? Tender. The flavor? Unforgettable. Try it over a bed of garlic mashed potatoes or chop it up for next-level sandwiches.

Conclusion

With 18 mouthwatering Butterball turkey breast recipes, you’re all set for a stress-free, flavorful holiday feast! Whether you’re craving classic herb-roasted or something bold like maple-glazed, there’s a dish here for everyone. Give these recipes a try, then let us know your favorite in the comments. Loved this roundup? Share the delicious inspiration on Pinterest—happy cooking!