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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).
Roasting the turkey. It cooks at 350°F, slightly cooler than the Test Kitchen's preferred temp of 375°F. At this point, I was confused by Butterball's directions for how long to cook the turkey ...
Butterball’s new cook-from-frozen turkey goes directly from the freezer to the table, no thawing needed. ... which is higher than the 325°F temperature Butterball recommends for a thawed turkey ...
How long you cook it depends on its size, but Butterball recommends you start checking its temperature after 4 hours, until breast and thigh reach 170 F. The average cook time is about 5 hours ...
Using your hands, arrange the turkey breast in a neat shape, tucking the edges under so the breast sits plumply on the cutting board. Now tie the breast, using 2 to 3 loops of kitchen string to secure it in a cylindrical shape and looping a longer string from end to end to keep the roast compact.
“Rotate the turkey and change the cold water every 30 minutes to keep the turkey at a safe temperature during the thawing process,” Carlyle recommends. Estimate about 30 minutes per pound of ...
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 ...
In 2006, the U.S. Department of Agriculture lowered the safe internal cooking temperature for the whole turkey — breast, legs, thighs, and wings — and all other poultry.