Rinse the bird inside and out with cold water for a few minutes.
Remove gizzards. I don't think that you have that with a breast.
Cover the breast of the bird in butter (or oil) and sprinkle some salt and pepper.
I put bay leaves under the skin of the breast. (Optional)
Insert a meat thermometer. It should not touch a bone.
Place it in a shallow pan, cover in foil, and put it in an oven preheated to 325 degrees.
After it roasts for an hour, remove the foil and baste the bird with it's juices every half hour. If the skin is getting too done/crunchy/brown, cover in foil again.
Once the thermometer reads 180 degrees it's ready.
Cut it and make sure there is no red or pink juices.
I think that it will take at least two hours, maybe two and a half or more.
If you stuff the bird, it will take longer to cook.
If you have problems, call the Butterball people. No joke they can help. Or go to their website:
www.butterball.com
Good luck!