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Cover the turkey if the breast has reached 165° F and the stuffing hasn’t come to 165° F and the thighs have not cooked to 175° F. “Leaving the turkey uncovered at the beginning allows the ...
First, he stresses that you need to check the thigh meat of the turkey, and you want it to be about 160 degrees. Marc also shares a tip – he cooks the turkey in multiple parts.
“The Butterball Turkey Talk-Line was established in 1981 to help home cooks with all of their most pressing turkey-related and cooking questions as they prepare for their holiday gatherings ...
Test the turkey for doneness: an instant-read thermometer inserted into the thickest part of the thigh not touching bone should read 165°F. If not, roast under pressure for 5 to 10 minutes longer.
You’ll want to cook it covered for 30 to 40 minutes, and uncovered for an additional 10 minutes until it’s lightly browned. Skewer any turkey openings with toothpicks and tie the drumsticks ...
When it’s time to cook your turkey, Butterball suggests the open roasting pan method, which calls for placing the turkey on a rack in the roasting pan. “The rack lifts up the turkey to allow ...
Baste with butter. Once your turkey is in the oven, continue to give it the love and care it deserves. “I like butter-basting through the cook,” says 2024 F&W Best New Chef LT Smith, owner of ...
Make sure you have enough water to completely cover the turkey in a large pot. Cover and refrigerate for at least 8 hours and up to 16 hours for a turkey larger than 14 lbs.
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