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Then remove the inner packaging, place the turkey in a 3-inch pan breast side up, and brush or spray it with oil. Cook the turkey in the oven until the breast and thigh reach 170 degrees ...
The only time indicator reads, "After 4 hours, loosely tent the breast with foil to avoid overcooking." The back of the bag also claims that it takes 4–5 hours to cook.
Butterball suggests a temperature of 170°F in the breast, 180°F in the thigh, and 165°F in the stuffing (if you’ve chosen to cook your stuffing inside the bird).
For $100, you’ll get a hickory-smoked turkey, dinner rolls, a tray of macaroni and cheese, mashed potatoes, brussels sprouts, sweet potato mash, a cranberry crunch salad, and a pumpkin pie.
To crisp and brown the skin, remove the foil and continue cooking it until the internal temperature reaches at least 140 degrees F in the thickest part of the breast.
According to Butterball's website, "Butterball received its name from the broad breast and plump, round shape of the turkey." [8] Peters licensed the Butterball name to Swift for ten years before selling it to them in the 1960s, which was acquired by ConAgra in 1990. Leo Peters retained rights to use the name Butterball Farms for his butter ...
In 2013, the turkey products were valued at nearly $678.9 million, a 13% increase from 2012. The dominant market for U.S. turkey meat is Mexico. It has been purchasing meat valued at nearly $372.6 million and accounting for 55% of turkey exports. The second-largest market for U.S. turkey, purchasing more than $70.5 million of meat, is China.
Turkey breast roasts (and bone-in turkey breasts) are best for families that prefer white meat. ... Uncle Ray’s Cajun Mild Deep-Fried Turkey. Goldbelly. ... If your only option is a Butterball ...
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