1. Fresh or frozen turkey? Fresh turkeys need no thawing and are ready to cook.
Frozen turkeys can be purchased weeks in advance, but require several days of thawing
before roasting. Fresh Butterball turkeys are all natural and contain no additional ingredients.
Frozen Butterball turkeys are deep basted to be extra tender and juicy.
2. Before roasting, turn the turkey’s wings back to hold the neck skin in place.
This levels the turkey in the roasting pan to encourage even cooking, and with the
wings out of the way, makes carving easier. 3. Prepare stuffing just before placing in the turkey, using only cooked ingredients. Loosely
stuff neck and body cavities of completely thawed turkey and do not tightly pack stuffing
into turkey. 4. Butterball recommends the Open Pan Roasting Method to consistently create a tender,
juicy and golden brown turkey.
Use a shallow pan about 2 to 2 1/2 inches deep, and always
use a flat rack so the turkey cooks evenly. 5. Spray the turkey with a cooking spray like PAM® before putting it in the oven to reduce
calories and eliminate the clean-up of an oil-filled brush. 6. Place a piece of lightweight foil loosely over the breast and top of the drumsticks when the turkey is 2/3 done to prevent overcooking the breast when using the Open Pan method 7. Always use a meat thermometer to determine when the turkey is fully cooked. Temperatures should reach 180 degrees Fahrenheit in the thigh and 160 degrees Fahrenheit in the center of the stuffing. 8. Not sure exactly where that thermometer should go to get an accurate reading? Insert the meat thermometer deep into the lower part of the thigh muscle, but not touching the bone. 9. Let turkey stand 15 minutes before carving. This allows the turkey juices to set and stuffing temperature to rise to an ideal temperature. 10. Use a freshly sharpened, straight knife to make carving hassle-free 11. Ingredients from a stuffing recipe can make a beautiful, easy garnish. Common stuffing ingredients, like fresh sage leaves and parsley, look great with a golden-brown bird. Other simple garnishes include grapes, orange wedges, apple slices or edible flowers. 12. Warm serving plates in the dishwasher just before carving the turkey to keep food warm when serving a big crowd. 13. Prepare gravy just before serving to avoid reheating and scorching. For a more robust gravy flavor, replace half the water with wine or chicken broth. 14. Leftover turkey or chicken broth can make the rest of the meal more healthful. Replace the butter or cream in mashed potatoes with broth to reduce fat and calories in every serving. 15. Two is the magic number. Store leftovers in separate containers within two hours after cooking and eat or freeze within two days. |
