If the roast is a breast rolled...all white meat, it will cook more quickly that one of those turkey rolls that is white and dark meat together. I do a brine very like Annies....but I don't bring All 6 cups of stuff to a boil...and then have to wait for it to cool before I add the meat...I only boil one cup of the apple juice, add the spices and salt to that and then add the rest of the cold liquid....and it's cool enough to add the meat right away. I also omit the seeds and add a crushed clove of garlic...or 2 or 3!! I just lay the garlic on the counter and whack with the flat of a knife to crush it s bit. But....before you do this check the package to see if it has "solution added"...and if it does...don't or it will be too salty. Linda C

It seems there are two Butterball turkey breast products. One is as described above , a bone in whole breast. The other is a turkey roast which is a boned out turkey breast that is then rolled and wrapped in a string netting. So it is more the shape of a conventional roast not a breast. In either case they are "real" turkey not the pressed stuff. My sense is that the turkey roast may not slice in nice neat slices. I think it will slice more like a rolled pork roast. Here is a link that might be useful: Boneless Turkey Roasts

I've never done that, but I did see in the recent The Week Magazine the recipe for Butterflied Turkey with Cranberry-molasses Glaze. Apparently it's from ATK. I've cut and pasted that recipe here in case you are interested. (Hope this is ok.) Glazed roast turkey: A better path to the perfect centerpiece Forget trying to reproduce the photogenic turkeys you see on many magazine covers, said the editors at America’s Test Kitchen in The Cook’s Illustrated Meat Book. You have to glaze the bird to get that “gorgeously bronzed” look, and glazing a whole turkey is “a lot trickier than it looks.” A glaze typically turns the skin rubbery, and “most glazes slide right off.” If what you’re really after are optimum taste and texture, there is a solution: We recommend butterflying the turkey so the meat cooks more evenly, then roasting the bird twice: once at a moderate 275 degrees and then, to crisp the skin, at 450. The molasses glaze is brushed on at the end, resulting in crackly skin; a tangy-sweet coating; and “juicy, flavorful” meat. Recipe of the week Butterflied turkey with cranberry-molasses glaze ## One 12- to 14-lb turkey, neck, giblets, and tailpiece discarded ## Kosher salt and pepper ## 2 tsp baking powder ## 2 large onions, halved ## 3 cups apple cider ## 1 cup frozen or fresh cranberries ## 1⁄2 cup each molasses and cider vinegar ## 1 tbsp Dijon mustard ## 1 tbsp grated fresh ginger ## 2 tbsp unsalted butter, cut into 2 pieces Using kitchen shears, cut along both sides of backbone to remove it. Using your fingers, gently loosen skin covering breast and thighs. Using a skewer, poke holes in the fat deposits atop breast and thighs (4 to 5 holes per deposit). Rub bone side of turkey with 2 tsp salt combined with 1 tsp pepper. Flip turkey skin side up and rub 1 tbsp salt evenly under skin. Tuck wings under turkey. Push legs up to rest on lower portion of breast, and tie legs together with kitchen twine. Combine 1 tbsp salt, 1 tsp pepper, and baking powder in bowl. Rub salt mixture all over turkey skin. Transfer turkey to roasting pan, skin side up. To elevate turkey, place an onion half under each breast and thigh. Let turkey stand at room temperature 1 hour. Adjust oven rack to lower-middle position and heat to 275 degrees. Roast��"for roughly 21⁄2 to 3 hours��"until breast registers 160 and thighs register 175. Remove from pan and let rest 30 to 90 minutes. Thirty minutes before returning turkey to oven, increase oven temperature to 450. Meanwhile, bring cider, molasses, vinegar, mustard, and ginger to boil in medium saucepan. Cook, stirring occasionally, until reduced to 11⁄2 cups, about 30 minutes. Strain through mesh strainer into a liquid measuring cup. You should have about 11⁄4 cups. Transfer 1⁄2 cup glaze to a saucepan and set aside. Brush turkey with roughly 1⁄3 cup of glaze remaining in cup, transfer to oven, and roast 7 minutes. Repeat twice more, letting turkey roast on last round until skin is evenly browned and crisp (up to 10 minutes). Transfer turkey to carving board; let rest 20 minutes. Meanwhile, discard onions. Strain liquid from pan into fat separator (you should have about 2 cups). Discard fat. Pour liquid into saucepan with reserved glaze, bring to boil, and reduce until slightly syrupy, about 10 minutes. Remove from heat and whisk in butter. Carve turkey, passing sauce separately. Serves 10 to 12. The Week November 21, 2014

Home Cookin Chapter: Recipes From Thibeault's Table Simple Roast Turkey - High Heat Method ====================================== Source:Barbara Kafka Roasting A Simple Art Many Thanksgivings at my house have proved the high-heat method to be ideal. A fifteen-pound turkey at room temperature takes two hours to roast. However, it may take several hours for the turkey to reach room temperature. While the turkey is sitting out, cover it loosely with a towel, otherwise the skin will dry out. I prefer a fifteen-pound turkey as it isn't too heavy for me to handle. It usually gives lots of good leftovers and is generally available. There are certain things to think of to ensure success before beginning: Remove the giblet bag from the interior of the bird. Remove the wing tips. Put everything except the livers into a pot and start Basic Fowl Giblet Gravy. By the time the bird is roasted, the gravy will be done. Use the liver in the dressing/stuffing or store in the freezer, covered with milk. Make sure there is a pan big enough for the turkey without it's touching the sides of the pan. Do not truss. Consider whether the bird should be stuffed or the stuffing served as dressing baked separately. If stuffing, think in terms of twelve cups of stuffing for a 15 pound bird, which will allow the big cavity to be stuffed and some more stuffing to be crammed under the skin flap at the neck. I seldom stuff because there are real food safety questions about the bird and its stuffing sitting out at room temperature. The oven must be very clean before roasting, or cooking at this high temperature will cause unpleasant smoke. In any case, there will be some smoke, so turn on the fan or open a window. Don't put the oven rack too high or the skin on the breast will get over cooked. For a twenty-pound turkey, the rack should be in the lowest position. Always put the turkey in legs first - dark meat takes longer to cook and the rear of the oven is the hottest area. If the top skin seems to be getting too dark, slip a doubled piece of aluminum foil on top of it. Don't move the turkey. Use an oven mitt to protect hands and forearms. Remove the foil with the same oven mitt ten minutes before the turkey comes out. Large turkeys are most easily removed from the pan by holding them with two pot holders, which will need to be washed. After the meal, get out a large stockpot to boil up the carcass and leftover bones for turkey soup and stock. 15 pound turkey, thawed, if necessary and at room temperature, wing tips removed, reserving giblets and neck for gravy, liver for stuffing. Fresh ground black pepper to taste 1 cup water or basic turkey/chicken stock . Place oven rack on second level from bottom of oven. Heat oven to 500F. Rinse the turkey inside and out. Pat dry. Sprinkle the outside with pepper. If stuffing, stuff cavity and crop, securing openings with long metal skewers. Lace them. Do not truss. Put turkey in an 18 X 13 X2 inch roasting pan, breast side up. Put in oven legs first. Roast until the leg joint near the backbone wiggles easily, about 2 hours. After 20 minutes, move the turkey around with a wooden spatula to keep from sticking. Remove the turkey to a large platter. Let sit 20 minutes before carving. Pour off grease from roasting pan and put pan on top of the stove. Add water or stock. Bring to a boil while scraping bottom of pan vigorously with a wooden spoon, loosening all the crisp bits in the bottom of the pan. These add intensity to the gravy. Let reduce by half. Serve on the side in a sauceboat or add to giblet gravy. 9 pounds stuffed 1 hour 45 minutes unstuffed 1 hour 15 minutes 12 pounds stuffed 1 hour 50 minutes unstuffed 1 hour 20 minutes 15 pounds stuffed 2 hours 30 minutes unstuffed 2 hours 20 pounds stuffed 3 hours 30 minutes unstuffed 3 hours Home Cookin Chapter: Recipes From Thibeault's Table Simplest Roast chicken ====================== Copied directly from Barbara Kafka's "Roasting, A simple Art" Cookbook. 5- to 6-pound chicken, wing tips removed Freshly ground black pepper, to taste I lemon, halved 4 whole garlic cloves 4 tablespoons unsalted butter, 1 cup Basic Chicken Stock or canned, water. Fruit juice. or wine for optional deglazing. Kosher salt, to taste Preheat oven to 500°F TOTAL Roasting time 50 ~ 60 minutes Simplest Roast Chicken Serves 2 to 4 Here it is, the recipe that started the book. If there is no lemon, garlic, or butter on hand, roast the chicken without them. Or play. Use peeled shallots or a small onion, quartered. Add some leaves from the top of a bunch of celery, a couple of sage leaves, or a Bay leaf. Try a few juice orange or blood orange wedges. Vary the deglazing liquid to change the flavor of the gravy or to match what's in the bird. Basic Chicken Stock-or canned-is the starting point, but use part wine-whatever is left over, red or white-or a little vermouth. Make one third of the liquid orange juice if oranges are in the bird. This is not astrophysics. Have fun. Place rack on second level from bottom of oven. heat oven to 500°E Remove the fat from the tail and crop end of the chicken. Freeze the neck and giblets for Basic Chicken Stock. Reserve chicken livers for another use. Stuff the cavity of the chicken with the lemon, garlic, and butter. if using. Season the cavity and skin with salt and pepper. Place the chicken in a 12 x 8 x I 1/2-inch roasting pan breast side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. Alter the first 10 minutes, move the chicken with a wooden spatula to keep it from sticking. Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, tilt it over the roasting pan so that all the juices run out and into the pan. Pour off or spoon out excess fat from the roasting pan and put the roasting pan on top of the stove. Add the stock or other liquid and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauce boat.