Turkey Butterball Open Roasting Pan Recipe 345
TURKEY (BUTTERBALL) "OPEN ROASTING PAN" RECIPE - (3.4/5)
Provided by á-3673
Number Of Ingredients 1
Steps:
- 1. Preheat oven to 325 degrees F. (either convection roast or roast setting) 2. Remove neck and giblets from turkey. 3. Pat turkey dry with paper towels. 4. Turn wings back to hold neck skin against back of turkey. 5. Stuff turkey if desired. 6. Place turkey breast up on flat rack in shallow roasting pan. (about 1 1/2 " high) 7. Insert oven-safe meat thermometer or digital probe deep into inner thigh, not touching bone. (An instant-read thermometer may also be used to test doneness, but is NOT oven safe.) 8. Brush the entire skin of the bird lightly with vegetable oil or coat with cooking spray for better appearance. 9. Do not add liquid to pan. Do not cover. 10. To prevent overcooking, loosely cover breast with lightweight foil when turkey is about two-thirds done (and golden brown). Use this roasting schedule as a guide and start checking for doneness about 30 minutes before end of estimated cooking times. Turkey is done when temperature taken deep in inner thigh (area where thigh attaches to carcass, but not touching bone) registers 180 degrees F. The thickest part of breast should register 165-170°F and the center of the stuffing (if stuffed) should register 165°F. Whole Turkey, Open Pan, Conventional Oven Approximate Roasting Time, 325 degrees F Flat Rack, Shallow Open Roasting Pan Net Weight (lbs) Stuffed (hrs) Unstuffed (hrs) 4-1/2 to 7 2-1/4 - 2-3/4 2 - 2-1/2 7 to 10 2-3/4 - 3-1/2 2-1/2 - 3 10 to 18 3-3/4 - 4-1/2 3 - 3-1/2 18 to 22 4-1/2 - 5 3-1/2 - 4 22 to 24 5 - 5-1/2 4 - 4-1/2 24 to 30 5-1/2 - 6-1/4 4-1/2 - 5 Let turkey stand at least 15 minutes to allow juices to set before removing stuffing and carving.
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- Turn the wings back to hold the neck skin in place. (Tucking the wings will help stabilize the turkey in the pan and when carving) Brush or spray skin lightly with vegetable or cooking oil for best appearance.
- Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. When the thigh is up to temperature, and if the turkey is stuffed, move the thermometer to the center of the stuffing.
- When the turkey is about ⅔ done, loosely cover the breast with a piece of foil to prevent overcooking.
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