Clueless in the Kitchen: Tips for a terrific turkey
The Butterball brand also provides the following Thanksgiving cooking tips and advice on their website at www.butterball.com.
Fresh or Frozen Whole Turkeys
Roasting a whole turkey is easier than you think. Just follow these simple instructions for a fresh or thawed turkey:
Preheat oven to 325° F. Drain juices and pat dry with clean paper towels.
Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2½ inches deep.
Turn the wings back to hold the neck skin in place. (Tucking the wings will help stabilize the turkey in the pan and when carving) Brush or spray skin lightly with vegetable or cooking oil for best appearance.
Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. When the thigh is up to temperature, and if the turkey is stuffed, move the thermometer to the center of the stuffing.
Place your turkey in the oven.
When the turkey is about half done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking.
Your turkey is done when temperature is 180° F in thigh and 165° F in breast or stuffing.
Lift turkey onto platter, and let stand for 15 minutes before carving.
Frozen Stuffed Whole Turkeys
Frozen stuffed turkeys go from freezer to oven without thawing. Just follow these simple instructions for a perfectly roasted turkey:
Preheat oven to 325° F. Hold under running water and remove giblets, neck, and gravy packets.
Place turkey on flat rack in a shallow roasting pan, 2 to 2½ inches deep.
Brush or spray skin lightly with vegetable or cooking oil for best appearance.
Cover neck and exposed stuffing with foil to prevent over-browning. Place turkey in pre-heated oven.
When turkey is about ¾ done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking.
After about 3 hours, insert an oven-safe thermometer deep into the thigh without touching the bone.
Begin checking the turkey for doneness about 30 minutes before the recommended cook time.
Your turkey is done when meat thermometer reaches 180° F in thigh and 165° F in center of stuffing.
Lift turkey onto platter and let stand for 15 minutes before carving.
Fully Cooked Whole Turkeys
Fully cooked turkeys are an easy way to get a great tasting turkey on the table in less time. Follow these special directions for a delicious meal:
Preheat oven to 325° F. Remove wrapper. Do not stuff.
Place thawed turkey, breast side up, on flat rack in shallow roasting pan 2 to 2½ inches deep.
Brush or spray skin lightly with vegetable or cooking oil for best appearance.
Insert oven-safe meat thermometer deep into the thigh without touching the bone.
Place turkey in pre-heated oven and heat until hot (140° F).
For Smoked Turkey
Cover pan completely with foil for the entire cooking time.
For Baked Turkey
Cover breast loosely with foil after 1 to 1¼ hours to prevent over-browning and drying.
Begin checking the turkey for doneness about 30 minutes before the recommended cook time.
Your turkey is done when the meat thermometer reaches 140° F in thigh.
Carve and serve immediately.
Whole Turkey Breasts
Turkey breasts cook up tender and delicious, and are easy to roast when you follow these instructions:
Preheat oven to 325° F.
Remove whole breast from bag. Drain juices and pat dry with clean paper towels.
Place breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. Do not add water to pan.
Brush or spray skin lightly with vegetable or cooking oil for best appearance.
Roast uncovered according to Cooking Schedule or until meat thermometer in thickest part of breast reaches 170° F. If breast is stuffed, center of stuffing should be 165° F.
Roasting time will vary if turkey is covered or placed in an oven-cooking bag.
Before you remove the stuffing and carve, let your turkey breast stand for 15 minutes to allow the juices to set.
You can roast a frozen turkey breast too.
Just follow these steps:
Roast skin side down, uncovered, on a flat rack in a 2-inch deep open roasting pan at 325° F for the first hour.
Remove from oven and carefully remove gravy packet and refrigerate packet for future use.
Turn breast skin side up, and brush or spray skin lightly with vegetable or cooking oil for best appearance. Return to oven.
Roast uncovered according to Cooking Schedule or until meat thermometer in thickest part of breast reaches 170° F. If breast is stuffed, center of stuffing should be 165° F.
Let breast stand for 10 minutes before carving and never forget the cranberry sauce.
