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[reubenray]

I did a huge whole turkey last year and it turned out great.  But it was way to much meat for just the two of us.  This year I want to do a turkey breast only.  What I need help to decide on is do I want a bone-in or a roast.  Walmart had three pound roasts, but they had 20% of solution.  Hopefully some other grocery stores will have a better selection with less solution.  Maybe even Sam's Club or Costco may have something.

But the main question is do I want a bone-in or turkey roast? 

I am pretty sure I cannot find a fresh/unfrozen one without any solution at all.

[triplebq]

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

[reubenray]

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

The closest location of both of these are about 300 miles away.

[pudgemeister]

I vote for whole bone in turkey breast,much better taste and texture then processed turkey roast,my .

[Bentley]

Turkey Roast...there is a 1st for me.

[reubenray]

Turkey Roast...there is a 1st for me.

It was new to me also until I saw this http://www.butterball.com/products/turkey-roasts-and-whole-breasts/breast-meat-roast at Walmart.  Also what surprised me was all of them weighed exactly 3 pounds.

[Bentley]

I like to think I have great knife skills, but if I don't have to deal with a bone when carving...fugetaboutit!

[Canadian John]

 I vote; skin on / bone in for taste and moisture.

[Brushpopper]

Turkey Roast...there is a 1st for me.

It was new to me also until I saw this http://www.butterball.com/products/turkey-roasts-and-whole-breasts/breast-meat-roast at Walmart.  Also what surprised me was all of them weighed exactly 3 pounds.

I accidentally bought a boneless breast roast once and I'll never do a bone in again.  It was a big hit and much easier to carve.  I tried injecting the first one, but it all ran out.  DOH!!  Now I just put the seasoning on the outside.  It looks like it's rolled up like a cinnamon roll and then has a mesh bag placed around it so it will retain the shape when cooking.  And I'm guessing that the amount of solution that is added is to get each one up to three pounds.  I looked at the one we have in the freezer and it says "Contains up to 20% solution".  I cook one three or four times a year now.

[triplebq]

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

[triplebq]

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.

[jacksdad]

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. 


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[jacksdad]

I am tempted to open the next one before cooking and add some spices inside then wrap back up with twine.


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[urnmor]

I am a firm believer in whole free range turkeys cooked with their skin and bones.  This year i have ordered to small one between 12 and 14 pounds.  If there is any meat left over I will vacuum pack and freeze it and take the bones and skin and make broth and soup from it.  IMO you just can't get it any better then that .

[cookingjnj]

I have only cooked turkey breast with bone and skin.  However, looking at the eats triplebq presented, will have to try the boneless roast.  Nice job!