From truly novice cooks with questions on thawing to seasoned pros
wanting to perfect their carving skills, the experts at the Butterball Turkey
Talk-Line are just in time for the holidays this year to assist any type of
cook with their turkey-related needs. Last season, the Talk-Line responded to
more than 200,000 inquiries. Here are the 10 most commonly asked questions from
1996.
- WHAT'S THE BEST WAY TO THAW A TURKEY? (14,417 questions)
Refrigerator thawing is recommended. However, if short on time, submerge the
turkey in cold water. Thawing turkey at room temperature allows bacterial
growth and is not recommended.
- Refrigerator Thawing
- Thaw breast side up in its unopened wrapper on a tray in the refrigerator.
- Allow at least one day of thawing for every four pounds of turkey.
- Cold Water Thawing
- Place breast down in its unopened wrapper in cold water to cover.
- Change the water every 30 minutes to keep surface cold.
- Estimate minimum thawing time to be 30 minutes per pound for whole turkey.
- HOW DO YOU RECOMMEND HANDLING A TURKEY SO IT'S SAFE TO
EAT? (12,921 questions)
Follow these food safety guidelines. Refer
to specific categories for additional directions.
- Thaw frozen turkey in the refrigerator or cold water.
- Keep thawed or fresh turkey in a refrigerator.
- Prevent juices from dripping onto other foods in the refrigerator by
placing wrapped turkey on a tray.
- Thawed turkey may be kept in a refrigerator up to four days before cooking.
- Roast fresh turkey as soon as possible, but no later than the use by date
on the package.
- Place raw poultry on non-porous surfaces; these are easy to clean. Avoid
wooden cutting boards.
- Use paper towels, not cloth, to dry off turkey and wipe up juices.
- Stuff turkey just before roasting, not the night before.
- Wash hands, work surfaces and utensils touched by raw poultry and its
juices with hot, soapy water.
- Use cooking methods that allow the turkey to reach an internal temperature
of 140°F in less than four hours. Avoid using low roasting temperatures or
partial cooking methods.
- Use a meat thermometer to determine turkey's doneness.
- Store turkey, stuffing, gravy, broth and other cooked foods properly within
two hours after cooking.
- WHAT'S THE BEST WAY TO ROAST A TURKEY? (11,265 questions)
The Butterball Open Pan Roasting Method will consistently create a juicy,
tender, golden brown, picture-perfect turkey.
- Place thawed or fresh turkey, breast up, on a flat rack in a shallow pan, 2
to 2½ inches deep.
- Insert oven-safe meat thermometer into the thickest part of the thigh.
- Brush or rub skin with oil to prevent drying of the skin and to enhance the
golden color.
- Place in a preheated 325°F oven.
- When the skin is a light golden color and the turkey is about two-thirds
done, shield the breast loosely with a tent of lightweight foil to prevent
overcooking of the breast.
- Turkey is done when the meat thermometer reaches the following
temperatures:
- 180° to 185°F deep in the thigh; also, juices should be clear,
not pink when thigh muscle is pierced deeply.
- 70° to 175°F in the thickest part of the breast, just above the
rib bones.
- 160° to 165°F in the center of the stuffing, if turkey is
stuffed.
- Let turkey stand for 15-20 minutes before carving to allow juices to set.
- WHERE DOES THE MEAT THERMOMETER GO? (9,220 questions)
The tip of any meat thermometer should be placed in the thigh muscle just
above and beyond the lower part of the thigh bone, but not touching the bone,
and pointing toward the body.
If using an oven-safe meat thermometer, insert the thermometer prior to
placing the turkey in the oven and leave in while the turkey is roasting. Turn
the thermometer so it can be read while the turkey is in the oven.
If using an instant-read meat thermometer, do not leave the thermometer in
the turkey during roasting.
- HOW CAN LEFTOVER TURKEY BE STORED SAFELY? (8,002
questions)
Within two hours after roasting, remove stuffing from turkey and
carve the meat off the bones, then store in refrigerator or freezer.
Refrigerator Storage:- Wrap turkey slices and stuffing separately and use within three days.
Frozen Storage:- Wrap in heavy foil, freezer wrap or place in freezer container; for optimum
taste, use stuffing within one month and turkey within two months.
- WHAT'S THE PROPER WAY TO STUFF A TURKEY? (7,243 questions)
Generations of Americans have been enjoying turkeys -- stuffed and
unstuffed. Whether you choose to stuff your turkey or cook stuffing in a
casserole dish is a matter of personal preference. As with any preparation
involving raw food ingredients, its important to carefully follow proper food
safety and handling procedures to ensure a safe turkey every time. For
consumers who choose to stuff their turkey, we recommend the following four
guidelines.
- Prepare stuffing just before placing in turkey. Use only cooked ingredients
in stuffing -- sauté vegetables, use only cooked meats and seafood
(oysters) and use pasteurized egg products instead of raw eggs. Place prepared
stuffing in turkey just before roasting. Do not stuff the turkey the night
before roasting.
- Stuff both neck and body cavities of completely thawed turkey, allowing
½ to ¾ cup of stuffing per pound of turkey. Do not pack stuffing
tightly in turkey.
- Always use a meat thermometer. The turkey is done when the thigh
temperature reaches 180°F on a meat thermometer inserted into the thickest
part of the thigh next to body, not touching bone. Move the meat thermometer to
the center of stuffing; temperature should be 160° to 165°F. When the
stuffed turkey is done, remove turkey from oven and let turkey with stuffing
stand 15 to 20 minutes. This stand time provides an added measure of safety for
stuffing temperature to reach 165°F.
- If you have additional questions call the experts at the Butterball Turkey
Talk-Line at 1-800-323-4848. Specially trained home economists will be ready
and waiting to take America's calls beginning November 1 at 8 a.m. CST.
When the turkey is cooked on an outdoor grill, water smoker or by fast cook
methods where the turkey typically gets done faster than the stuffing, it is
recommended that the turkey not be stuffed.
- HOW DO YOU KNOW WHEN THE TURKEY IS DONE? (6,875 questions)
Turkey is done when the meat thermometer reaches the following temperatures:
- 180° to 185°F deep in the thigh; also, juices should be clear,
not pink when thigh muscle is pierced deeply.
- 170° to 175°F in the thickest part of the breast, just above the
rib bones.
- 160° to 165°F in the center of the stuffing, if turkey is
stuffed.
- WHAT DO YOU NEED TO DO TO A TURKEY JUST BEFORE ROASTING
IT?(5,635 questions)
- 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.
- 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.
- SHOULD I BUY A FRESH OR FROZEN TURKEY? (5,372 questions)
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.
- IS IT NECESSARY TO BASTE A TURKEY? (3,930 questions)
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. (ARA)
