• Prep Time:
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  • Serves: 1 Info

Ten Steps To a Picture-Perfect Turkey

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 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:
  • l. If turkey is frozen, thaw in the refrigerator or cold water. When ready
  • to cook, remove the wrapper. Preheat the oven to 325 degrees F.
  • 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 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.
  • 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
  • Posted to MM-Recipes Digest V3 #313
  • Date: Fri, 15 Nov 1996 01:21:56 GMT
  • From: netdir@cyberspc.mb.ca (S.Pickell)


Recipe via Meal-Master (tm) v8.05

Title: Ten Tasty Vegetables (Shi Ziang Cai)
Categories: Vegetarian
Yield: 4 Servings

1 c Carrots, shredded
1 c White Chinese turnip,
1 c White Chinese celery,
8 Pieces soy spiced beancurd
-(or Loma Linda brand
-Vegetable Hamburger)
3 c Soybean sprouts (NOT mung
-bean sprouts)
4 Green onions, shredded
1/2 c Nami dried black mushrooms,
-soaked & shredded
1/2 c Cloud Ear dried fungus,
1/2 c Dried lily flowers, soaked
-and hard tips removed
2 oz Bean thread noodles, soaked
1 ts Salt (to taste)

About 6 to 8 T peanut oil for stir-frying PREPARATION: Shred in 2" lengths:
carrots, turnip, Chinese celery and beancurd. Shred onions, greens & all,
into 2" lengths. Rinse, then soak in hot water: enough mushrooms, fungus
and lily flowers to give specified amounts. Shred mushrooms, chop fungus.
Soak bean thread noodles. Bean thread noodles are important because they
soak up excess moisture from the vegetables. Vegetables should be moist but
not soggy or watery after stir-frying. STIR-FRYING: Stir-fry fresh
vegetables separately with about 1 tablespoon oil for each, in hot wok. Add
salt to taste. Drain off excess water, reserve. (Soybean sprouts should be
cooked until they are slightly charred for fullest flavor.) To stir-fry
dried soaked ingredients, begin with hot wok, add 2 to 3 tablespoons oil,
then add mushroom, fungus & lily flowers. Stir-fry green onions, add all
other ingredients to them, including noodles. Allow dish to cool before
serving. NOTE: Fresh or canned bamboo shoot may be substituted for any
vegetable. Seaweed may be used instead of some of the fungus.

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