Food & Cooking Tips
What Do I Need to Do to a Turkey Just Before Roasting It?
Just before roasting a turkey:
- Remove original plastic wrapper from thawed or fresh turkey.
- Remove the neck and giblets from the body and neck cavities.
- Drain juices and dry turkey with paper towels.
- Stuff the turkey (optional) just before roasting; stuffing 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 rinsing or stuffing.
- Place turkey, breast up, on flat rack in shallow roasting pan.
- Brush with oil to prevent drying of the skin.
- Insert oven-safe meat thermometer into the deepest part of the thigh.
- Follow roasting directions that come with every Butterball 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. If stuffed, place the meat thermometer in the center of the stuffing; temperature should be 160°F.
- When the stuffed turkey is done, remove turkey from oven and let turkey with stuffing stand 15 minutes. This stand time allows the stuffing temperature to reach 165°F for an added measure of safety.
- 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.
Copyright 2003, ConAgra Foods, Inc. Reprinted with permission.