INGREDIENTS

INSTRUCTIONS

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.  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 Posted to MM-Recipes
Digest V3 #313  Date: Fri, 15 Nov 1996 01:21:56 GMT  From:
netdir@cyberspc.mb.ca (S.Pickell)

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