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Ten Steps to a Picture-Perfect Turkey
Every year, the Butterball Test Kitchen staff roasts numerous turkeys to determine
the method that will produce the best-tasting, picture-perfect turkey. Time and
again, the "Butterball Open Pan Roasting Method" wins hands down. This method
virtually guarantees a moist, flavorful, golden turkey. Follow these 10 easy steps
to create a picture-perfect turkey:
1. If turkey is frozen, thaw in the refrigerator or cold water. When ready to cook,
remove the wrapper. Preheat the oven to 325F.
2. Remove the neck from the body cavity and the giblets from the neck cavity. Drain
the juices and blot the cavities with paper towels.
3. Just before roasting, stuff the neck and body cavities lightly, if desired. Turn
the wings back to hold the neck skin in place. Return legs to tucked position, if
untucked. No trussing is necessary.
4. Place the turkey, breast side up, on a flat rack in an open roasting pan about 2
inches deep. A handy \"Turkey Lifter\" comes with each Butterball Turkey. Place this
special string cradle on a rack, then place the turkey on top and bring the loops up
around the turkey. Do this before putting the turkey in the oven and when lifting the
cooked turkey from the pan, use the loops as handles.
5. Insert a meat thermometer deep into the thickest part of the thigh next to the body,
not touching the bone.
6. Brush the skin with vegetable oil to prevent skin from drying. Further basting is
unnecessary.
7. Wash preparation utensils, work surfaces and hands in hot, soapy water following
contact with uncooked turkey and juices.
8. Roast at 325F. For approximate cooking times, see chart. When the skin is light
golden brown, about 2/3 done, shield the breast loosely with lightweight foil to prevent
over browning.
9. Check for doneness 1/2 hour before turkey is expected to be done. Turkey is fully
cooked when the thigh's internal temperature is 180F. The thickest part of breast should
read 170F and the center of the stuffing should be 160F.
1O. When done, let the turkey stand for 15 to 20 minutes before carving.
Following are newly revised cooking times for turkey roasted at 325F on a flat rack in a
shallow open pan, about 2 inches. An extensive Butterball study has revealed that today's
turkeys are cooking quicker, making them more convenient for consumers.
This schedule should be used as a guideline. Start checking for doneness 1/2 hour before
recommended end times.
Net Weight Unstuffed Stuffed
(in pounds) (in hours) (in hours)
10 to 18 3 to 3-1/2 3-3/4 to 4-1/2
18 to 22 3-1/2 to 4 4-1/2 to 5
22 to 24 4-1/2 to 5 5-1/2 to 6-1/4
For accurate, useful turkey advice and tips, call the toll-free Butterball Turkey Talk-Line
at 1-800-323-4848. Hearing- and speech-impaired consumers, call 1-800 TDD-3848.
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