AUTHOR: Dave Sypniewski DATE: Tuesday, November 15, 2005 ----- BODY: Thank you for contacting the Butterball Turkey Talk-Line experts via the Internet! The avian (bird) flu that has caused concern in Asia and Eastern Europe has not been found anywhere in the United States. All Butterball Turkeys are obtained only from domestic sources. The avian (bird) flu is a virus and is destroyed by heat. Proper food handling and cooking to a proper end temperature is the key. More detailed information about avian flu can be found on the U.S. Centers for Disease Control and Prevention website at www.cdc.gov.The "Open Roasting Pan" method is Butterball's preferred method for roasting turkey. See brief directions below and select "What's the Best Way to Roast a Turkey?" (under FAQ's) at the Butterball website (www.butterball.com). It's the easiest method and turkeys prepared this way are consistently golden brown in color, and the meat has a rich roasted flavor and is both tender and juicy. Drippings are more concentrated and flavorful than those from covered moist heat cook methods, such as covered pan roasting and oven cooking bag. "Open Roasting Pan" Method for Whole TurkeyPreheat oven to 325 degrees F. Prepare thawed/fresh turkey and stuff if desired. If using an oven-safe or digital meat thermometer, insert tip/probe deep into inner thigh, not touching bone. (An instant-read thermometer may also be used to test for doneness, but is NOT oven safe.) Place turkey on a flat rack in shallow roasting pan. Brush skin lightly with vegetable oil or coat with cooking spray to prevent skin from drying during roasting. Roast turkey uncovered the first two-thirds of roasting time. Then to prevent overcooking the breast meat, loosely cover breast and top of drumsticks with light weight aluminum foil when turkey is about two-thirds done and golden brown. Turkey is done when temperature taken deep in inner thigh (where thigh is attached to carcass) registers 180-185 degrees F. and center of stuffing (if stuffed) registers 160-165 degrees F. Let cooked turkey stand 20 minutes before carving. Whole Turkey, Open Pan, Conventional Oven Approximate Roasting Time, 325 degrees F. Flat Rack, Shallow Open Roasting Pan Net Weight (lbs) Stuffed (hrs) Unstuffed (hrs) 4-1/2 to 7 2-1/4 - 2-3/4 2 - 2-1/2 7 to 10 2-3/4 - 3-1/4 2-1/2 - 3 10 to 18 3-3/4 - 4-1/2 3 - 3-1/2 18 to 22 4-1/2 - 5 3-1/2 - 4 22 to 24 5- 5-1/2 4 - 4-1/2 24 to 30 5-1/2 - 6-1/4 4-1/2 - 5 Don't hesitate to contact us again for additional information or advice. If you would like to speak with one of our Butterball Turkey Talk-Line experts, call the Butterball Turkey Talk-Line at 1-800-BUTTERBALL (1-800-288-8372). When calling, be sure to request "The Best of All is Butterball," a new brochure featuring mouth-watering recipes, product information and grilling and cooking tips for your holiday turkey.Enjoy the best of all from Butterball and have a great Thanksgiving! -------- Squealing Pig WORLDWIDE!: A long answer to a stupid question!

Squealing Pig WORLDWIDE!

Tuesday, November 15, 2005

A long answer to a stupid question!

Thank you for contacting the Butterball Turkey Talk-Line experts via the Internet! The avian (bird) flu that has caused concern in Asia and Eastern Europe has not been found anywhere in the United States. All Butterball Turkeys are obtained only from domestic sources. The avian (bird) flu is a virus and is destroyed by heat. Proper food handling and cooking to a proper end temperature is the key. More detailed information about avian flu can be found on the U.S. Centers for Disease Control and Prevention website at www.cdc.gov.The "Open Roasting Pan" method is Butterball's preferred method for roasting turkey. See brief directions below and select "What's the Best Way to Roast a Turkey?" (under FAQ's) at the Butterball website (www.butterball.com). It's the easiest method and turkeys prepared this way are consistently golden brown in color, and the meat has a rich roasted flavor and is both tender and juicy. Drippings are more concentrated and flavorful than those from covered moist heat cook methods, such as covered pan roasting and oven cooking bag. "Open Roasting Pan" Method for Whole TurkeyPreheat oven to 325 degrees F. Prepare thawed/fresh turkey and stuff if desired. If using an oven-safe or digital meat thermometer, insert tip/probe deep into inner thigh, not touching bone. (An instant-read thermometer may also be used to test for doneness, but is NOT oven safe.) Place turkey on a flat rack in shallow roasting pan. Brush skin lightly with vegetable oil or coat with cooking spray to prevent skin from drying during roasting. Roast turkey uncovered the first two-thirds of roasting time. Then to prevent overcooking the breast meat, loosely cover breast and top of drumsticks with light weight aluminum foil when turkey is about two-thirds done and golden brown. Turkey is done when temperature taken deep in inner thigh (where thigh is attached to carcass) registers 180-185 degrees F. and center of stuffing (if stuffed) registers 160-165 degrees F. Let cooked turkey stand 20 minutes before carving. Whole Turkey, Open Pan, Conventional Oven Approximate Roasting Time, 325 degrees F. Flat Rack, Shallow Open Roasting Pan Net Weight (lbs) Stuffed (hrs) Unstuffed (hrs) 4-1/2 to 7 2-1/4 - 2-3/4 2 - 2-1/2 7 to 10 2-3/4 - 3-1/4 2-1/2 - 3 10 to 18 3-3/4 - 4-1/2 3 - 3-1/2 18 to 22 4-1/2 - 5 3-1/2 - 4 22 to 24 5- 5-1/2 4 - 4-1/2 24 to 30 5-1/2 - 6-1/4 4-1/2 - 5 Don't hesitate to contact us again for additional information or advice. If you would like to speak with one of our Butterball Turkey Talk-Line experts, call the Butterball Turkey Talk-Line at 1-800-BUTTERBALL (1-800-288-8372). When calling, be sure to request "The Best of All is Butterball," a new brochure featuring mouth-watering recipes, product information and grilling and cooking tips for your holiday turkey.Enjoy the best of all from Butterball and have a great Thanksgiving!

posted by Dave Sypniewski at Tuesday, November 15, 2005

0 Comments:

Post a Comment

<< Home