How to cook 3 lb turkey breast roast

Hi! I usually do a stuffed turkey breast roll for thanksgiving for my husband and I. This year, I accidentally ordered a turkey breast roast instead of a regular turkey breast. It's very....round. Doesn't seem like it would work for my usual roll, and I want to try something different this year anyway! It's 2.77 lbs, and literally a round ball of turkey. It's boneless.

I'd like to brine it tonight and cook it tomorrow. I can prepare the stuffing separately, but any recommendations on how long to cook and at what temp? Would any brine recipe work (just adjusted for the size?)

  • Posted by: kristin
  • November 23, 2016


kristin November 23, 2016
Thanks for your help!
It's in a weird net bag, so I guess that's how it's keeping its nice round shape. (It's this one: I haven't taken it out yet... I'm not even sure if it has skin.

Would that Judy Bird recipe work even if it's not the full bird? How do I know which side is up if it's a ball of bird? :)
Kristen M. November 23, 2016
Ah yes! I think I see some skin in there. The Judy Bird recipe works great for any shape of meat—it will just brine more effectively in a shorter period of time, and cook much quicker. And you can just salt the whole thing evenly, maybe a little more on the skin (lighter-colored) parts.
Kristen M. November 23, 2016
Interesting, haven't seen one of those! Is it boned and tied into a cylinder? Skin-on? I prefer a dry brine to wet, and I'm sure you could follow the salt ratio here: (i.e. sprinkle on a couple teaspoons of kosher salt tonight and stick it in a ziploc bag)
Kristen M. November 23, 2016
I see, you did say it was boneless. But tied? If so, nice of the butcher, and should help it to cook evenly.
Recommended by Food52