Butterball Top Ten Prepare stuffing just before placing in turkey. Use only cooked ingredients in stuffing -- sauté 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. 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. Move the meat thermometer to the center of stuffing; temperature should be 160 to 165°F. When the stuffed turkey is done, remove turkey from oven and let turkey with stuffing stand 15 to 20 minutes. This stand time provides an added measure of safety for stuffing temperature to reach 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. If you have additional questions call the experts at the Butterball Turkey Talk-Line at 1-800-323-4848. Specially trained home economists will be ready and waiting to take America’s calls beginning November 2 at 8 a.m. CST. 9. Should I Buy a Fresh or Frozen Turkey? Selecting a fresh or frozen turkey is your choice. Fresh turkeys need no thawing and are ready to cook. Frozen turkeys can be purchased months in advance, but plan enough thawing time before roasting. Fresh, non-basted Butterball Turkeys are all-natural. The breast meat of frozen Butterball Turkeys has been deep-basted for juiciness. 10. Is It Necessary to Baste a Turkey? No. Basting throughout the roasting process is unnecessary. Pouring juices over the turkey’s skin while it roasts will not make the meat juicier. 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 cool the oven and possibly lengthen the roasting time. Before roasting, lightly coat the turkey’s skin with oil, shortening or vegetable cooking spray to prevent the skin from drying. If you still have a turkey preparation question after reviewing Butterball's 10 most commonly-asked questions, e-mail the experts online at the Butterball Turkey Talk-Line. Our home economists will answer your question(s) within 24 hours.
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