Turkey Tips

5 Tips 

#1 Where does the meat thermometer go?

The tip of the meat thermometer should be placed in the thigh muscle just above and beyond the lower part of the thighbone, but not touching the bone, and pointing towards the body. For the stuffing temperature, the tip of the thermometer should be in the center of the body cavity.

#2 What's the proper way to stuff a turkey?

Generations of Canadians 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, it is 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 five guidelines.

Prepare stuffing just before placing in turkey. Use only cooked ingredients in stuffing -saute 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 1/2 to 3/4 cup of stuffing per pound of turkey. Do not pack stuffing tightly in turkey.

Return legs to original tucked position, if untucked for rinsing or stuffing.

Use a cook method that allows the stuffing to cook along with the turkey. Do not stuff turkeys when cooking on an outdoor grill or water smoker or when using fast cook methods where the turkey gets done before the stuffing.

#3 What do you need to do to a turkey just before roasting it?

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.

If untucked, return legs to tucked position.

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 165°F.

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.

#4 How do you know when the turkey is done?

Turkey is done when the meat thermometer reaches the following temperatures:

180°F/82°C deep in the thigh; also, juices should be clear, not reddish pink when thigh muscle is pierced deeply.

165°F/74°C in the center of the stuffing, if turkey is stuffed.

#5 Is it necessary to baste a turkey?

Before roasting, lightly coat the turkey's skin with oil, shortening or vegetable cooking spray to prevent the skin from drying. Not necessary to baste a turkey. Pouring juices over the turkey's skin while it roasts will not make for juicer meat. 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 interrupt roasting and may possibly lengthen the roasting time.