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I’ll spin one of those 3 pound Butterball boneless Turkey roasts in my air fryer every now and then during the winter months. They’re pretty tasty and provide white & dark meat that’s moist and not too salty. I’ve also spun a Butterball Cajun marinated boneless Turkey roast that is just white meat that was tasty.
I am planning to cook a butterball turkey breast for christmas lunch. Are all "butterball turkey breast" self-bssting?The package says "contains up to I think 15% solution. This is a bone=in rib and breast turkey with gravy package. I have cooked them before but don"t remember if it was labled...
Nov 26, 2003. #5. While food safety agencies continue to push for 180*F in the thigh, more and more cooking magazines, cook books, and cooking shows on television are opting for 160-165*F in the breast, 170-175*F in the thigh. My approach is to cook the breast to 160*F, knowing that it will rise ~5*F during a 15-20 minute rest before carving.
The next day, I took it out, set up the grill, and put the turkey breast on. The best turkey I’ve ever eaten I cooked “Texas Style”,so I let it go over oak and lump charcoal until it reached 145 degrees. I then double wrapped it in foil, adding butter and dousing it with a good amount of honey, then closed it up and let it go on the grill ...
I thawed out one of my Butterball turkeys, and smoked it using my Guava wood that I bought online from Hawaii. The bird was about 14.5 lbs, smoker ran at 250F solid, no water in pan. It took 3hrs for the breast meat to come up to 165F. I let the bird rest under foil for about 35-40 minutes before carving. The Guava woods smells incredibly good ...
It takes a few extra steps to get crispy skin at 225. When cooking at a low temperature i.e. 225 you get a more even temperature in your meat. When you get to 160 in the middle, you are close to 160 throughout. Cooking at 350 until 160 in the middle, your temperatures away from the middle will be higher.
Picked up a boneless butterball turkey breast I am going to smoke tomorrow. Any reccomendation on typical time & temperature? I don’t have time to brine it as I also need to defrost it. It’s 7lbs
1.Place breast-side up on a rimmed baking sheet in the refrigerator. Allow 1 day of thawing for every 4-5 pounds of turkey. 2.Fully submerge in cold water in a large container placed in the refrigerator. This accelerates thawing compared to the method described above.
Went to Costco today. They have fresh butterball turkeys for $0.99/lb. They have both the big Tom turkeys (20+ lbs) and the smaller hen turkeys. I picked up a 14.5 lb hen which is right in the sweet spot for doing on the roti in the kettle. Will be doing the Weber Apple recipe as usual 😏
TVWBB 1-Star Olympian. Nov 6, 2021. #2. I've had 4, maybe 5 years of highly successful rotisserie cooks on my kettle for Thanksgiving. This year, I'll be cooking our Thanksgiving turkey on my SmokeFire. I'm going to set the temp at 400 and the turkey will be to the left when facing the grill. I expect good things.