Ten steps to a picture-perfect turkey
Yield: 1 Info Every y
Ingredients:
- 2. Remove the neck from the body cavity and the giblets from the neck
Instructions:
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 an oven-safe meat thermometer deep into the lower 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 325 degrees F. For approximate cooking times see roasting time schedule. When the skin is light golden about 2/3 done shield the breast loosely with lightweight foil to prevent overcooking. 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 180 degrees F. The thickest part of breast should read 170 degrees F and the center of the stuffing should be 160 degrees F. 10. When done let the turkey stand for 15 to 20 minutes before carving. BUTTERBALL OPEN PAN ROASTING TIME SCHEDULES Following are newly revised cooking times for turkey roasted at 325 degrees F 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 to 4-1/2 5 to 5-1/2 24 to 29 4-1/2 to 5 5-1/2 to 6-1/4
