BUTTERBALL'S
TOP 10
LIST OF TURKEY QUESTIONS continued...
6. How do you know when
the turkey is done?
Answer: Turkey
is done when the meat thermometer reaches the following temperatures:
- 180 to 185*F (80* to 85**C)
deep in the thigh; also,
juices should be clear, not pink when thigh muscle is pierced
deeply.
- 160 *F (70*C) in the center of the stuffing, if turkey
is stuffed.
7. Should I buy a fresh
or frozen turkey?
Answer: Selecting
a fresh or frozen turkey is your choice.
- Fresh turkeys need no thawing
and are ready to cook.
- Frozen turkeys can be purchased
months in advance, but plan enough thawing time before roasting.
- Fresh, non-basted Butterball
Turkeys are all-natural.
- The breast meat of frozen Butterball
Turkeys has been deep-basted for juiciness.
8. What do you need to
do to a turkey just before roasting it?
Answer:
- Remove original plastic wrapper
from thawed or fresh turkey.
- Remove the neck and giblets
from the body and neck cavities.
- Drain juices and blot turkey
dry with paper towels.
- Stuff the turkey (optional)
just before roasting; ingredients may be prepared earlier, but
keep moist and dry ingredients separate and combine just before
stuffing.
- Return legs to tucked position,
if untucked for cleaning or stuffing.
- Insert oven-safe meat thermometer
into the deepest part of the thigh.
- Brush with oil to prevent drying
of the skin.
- Follow roasting directions that
come with every Butterball turkey.
9. Is it necessary to
baste a turkey?
Answer: No.
- Basting throughout the roasting
process is unnecessary. Pouring juices over a turkey's surface
while it roasts will not make the meat juicier. The liquid penetrates
only about 1/8 to 1/4 of an inch beneath the skin and most of
the juice will run off into the pan. Opening the oven door periodically
to baste a turkey can cool the oven and possibly lengthen the
roasting time.
- Before roasting, lightly coat
the turkey's skin with oil, shortening or vegetable cooking spray
to prevent the skin from drying.
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