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[reubenray]

Check out a restaurant supply place like Restaurant Depot or Chef Store.

This is what I get from RD and Chef Store in my area.

Was this a turkey roast or a bone-in turkey breast?

[reubenray]

I have cooked a few of the Butterball Roast but all have been in my crock pot. Have always come out good.

My wife wants to know how you cooked these in your crock pot?

[triplebq]

I have cooked a few of the Butterball Roast but all have been in my crock pot. Have always come out good.

My wife wants to know how you cooked these in your crock pot?

Sure.

1. Allow the Turkey to thaw enough to remove the gravy bag. Mine are always frozen to the meat
2. Place the Turkey into crock pot (still wrapped in netting)
3. Mix 1 can of cream of chicken with water and pour into crock pot. I tend to add extra water to cover about 1/3 to 1/2 of the turkey.
4. Add poultry seasons and salt. I try to go light and add later towards the end.
5. I usually start with the crock pot on high mostly because I tend to start cooking around noon or so. You can cook on low just fine.
6. Once almost done, remove the netting from the Turkey.
7. I usually shred the Turkey as we like it over the rice.
8. If the gravy is too thin I add corn starch to thicken it up. 

[bproffer]

I went to my local Winco Supermarket and talked to the butcher. He ordered natural bone in turkey breasts for me and said he could even de-bone them if i wanted. It took a few days to get but they ended up being about $6 each so i was extremely happy. I'll be smoking one this weekend.

[desertdad]

Ime you can’t dry out those butterball boneless breasts as they are loaded with solution.  I’ve cooked two now and use them for weekday lunches at work rather than buy sliced deli meats at twice the price. 

If you remove them from the mesh before cooking you’ll find more than one piece.  I too would much prefer them without solution so I can brine myself.  The outer layer is not a pleasant texture after smoking so I’d rather get more flavor from my own brine. 

After 4+ hrs at 225 those butterball boneless come off absolutely loaded with moisture. 

Thanks for sharing this information. We buy these often from our local Albertson's but have only cooked them in the oven. I was thinking of trying one on the MAK this year for Thanksgiving.

[Bobitis]

I'm confused about the topic...

Bone in turkey I get. Bone in/less breast, I get. Roast? To me, that means something different.

The butterball link is more of what I was thinking. I just don't care for bird breasts. It's tasteless for the most part, and if ya dry it out, ya might as well toss it out. Nothing good ever came from a dried out turkey breast.

What concerns me is the universal wt these seem to have. It's as if they made a puree out of the white/dark, or chopped it all up and glued it back together with enzymes. In other words, scrap that would normally sold to dog food makers.