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The bird comes in a heavy-duty, handled plastic bag with roasting directions on the back. To release the bird from the inner wrapping in the bag, run it under cold water for a minute or two.
Next, I followed instructions to place the roasting pan in a 350°F oven, which is higher than the 325°F temperature Butterball recommends for a thawed turkey.
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).
Remove the turkey from the inner bag by gripping and tearing it. Place turkey on a rack in a 3-inch-deep roasting panbreast-side up. Brush or spray turkey with oil.
But by cooking a turkey on easy mode, one of the most traditional parts also goes out the window: Chefs can’t stuff the turkey, since that would “pose a food safety risk,” the website says ...
Season and tie the turkey breast. Smear the turkey breast all over with the herb paste, using your fingers to slide some of the paste under the skin, being careful not to loosen the skin completely. Using your hands, arrange the turkey breast in a neat shape, tucking the edges under so the breast sits plumply on the cutting board.
While the breasts start out roasting in the oven, they eventually join the legs in a well-seasoned turkey broth to braise away. ... A stuffed turkey breast roulade is always an elegant choice ...
Carlyle and her Turkey Talk-Line colleagues agree with our Test Kitchen’s guideline for how much turkey to buy: Aim for 1 ½ pounds per person for a whole turkey.