Butterball Turkey Brine It, Cook It, Fry It

turkey

Make your turkey turn out moist and delicious by seasoning the entire turkey, not just the skin, with a process called Brining. When brining, a raw turkey is soaked in salted water or juices for a number of hours while refrigerated to help it retain moisture during the cooking process. Some brines can also add flavor to the turkey.

 

Brine

Directions:
  1. Use a fresh turkey to eliminate the need for thawing.  Brining is ineffective on a frozen turkey.
  2. Use 1 cup kosher salt per gallon (4 quarts) of water or orange juice. If you must substitute table salt, use 1/2 to 3/4 cup per gallon of water.
  3. Add herbs if desired. You could add a combination of 6 to 8 bay leaves, 1/2 cup dried rosemary, 3 cloves peeled garlic, 2 teaspoons peppercorns, and 1/2 cup dried thyme leaves. Try adding some brown sugar or 1 cup small dried red chili peppers if you want to add some heat. Add a cup of Hard Apple Cider for some added flavor.
  4. Length of brine time depends on the size of the turkey. As turkey gets larger, increase brine time rather than salt concentration.
  5. Place turkey, breast down, in a large container made of food-grade plastic, stainless steel, or glass that will fit in the refrigerator. Add brine to cover. Keep cold in refrigerator while brining.
  6. Remove turkey from brine after recommended time and pat dry with paper towels. Not necessary to rinse. Cook turkey as desired

For some added moisture, pack the top of the turkey with brown sugar and melted butter , cover with Reynolds Wrap Tinfoil

 

 Cook Frozen Stuffed Whole Turkey

 

  1. Preheat oven to 325 degrees. DO NOT THAW. Remove giblets, neck, and gravy packets by holding under running water.
  2. Place turkey lifter across full length of flat rack in shallow roasting pan 2 to 2 1/2 inches deep.
  3. Place frozen stuffed turkey, breast up, on turkey lifter. Raise one loop over wings and breast, and the other loop over drumsticks. Rest loops on turkey, not over edge of pan during roasting.
  4. Brush skin with cooking oil or spray with cooking spray to prevent skin from drying.
  5. Shield the neck and exposed stuffing with lightweight foil to prevent over-browning. Place your turkey in the preheated oven at 325 degrees.
  6. When the turkey is about 3/4 done, loosely cover the breast and top of drumsticks with a piece of lightweight foil to prevent overcooking.
  7. After about 3 hours, insert an oven-safe thermometer deep into the lower part of the thigh muscle but not touching the bone.
  8. Use the roasting schedule below as a guide and start checking for doneness about 30 minutes before end of recommended cooking times.
  9. Your turkey is done when the meat thermometer reaches the following temperatures:  180 degrees deep in the thigh. At this temperature, juices should be clear, not reddish pink, when thigh muscle is pierced deeply.    165 degrees in the center of the stuffing.
  10. Lift roasted turkey onto platter with turkey lifter and discard lifter.
  11. Before removing stuffing and carving, let your turkey stand 15 minutes to allow juices to set.
Net Weight (lb.) Unstuffed (hrs.) Stuffed (hrs.)
4½ to 7 2 to 2½ 2¼ to 2¾
7 to 9 2½ to 3 2¾ to 3½
9 to 18 3 to 3½ 3¾ to 4½
18 to 22 3½ to 4 4½ to 5
22 to 24 4 to 4½ 5 to 5½
24 to 30 4½ to 5 5½ to 6¼

 

Deep Fry

There are many delicious ways to cook your favorite Butterball® products, and deep-frying is one of them. Deep-frying is a modernized method of cooking that turns out irresistibly tender and delicious meat. Although this is a wonderful way to cook, always be cautious. Below are a few guidelines on how to do it safely.

Deep-Frying a Turkey

  • It is best to deep-fry a turkey that is less than 14 pounds. If you are frying a turkey over 15 pounds, make sure to separate the leg and thigh pieces from the breast and fry them separately.
  • Be sure your turkey is completely thawed.
  • Remove any excess fat.
  • Do not stuff your turkey when deep-frying. Cook the stuffing separately in the oven.

Butterball® Indoor Electric Turkey Fryer

  1. To start, take the wrapper off of the turkey. Remove and discard the neck and giblets.
  2. Add oil to the fryer and do not exceed the maximum fill line. Preheat oil in fryer to 400 degrees.
  3. While the oil is heating, pat turkey dry with paper towels and prepare your turkey with any seasonings, marinades, or injected flavor that you desire.
  4. Once the oil is heated, slowly lower the turkey into the fryer. The turkey may not be totally immersed in the oil. This may cause the top part of the breast to remain white even though it is cooked to the proper end temperature.
  5. Cook all dark meat to an internal temperature of 175 degrees to 180 degrees and all white meat to an internal temperature of 165 degrees to 170 degrees.
  6. When turkey is done, slowly lift turkey from pot and place in pan or on paper towels to drain. Let the turkey stand for 20 minutes before removing from rack or basket to carvedry with paper towels and prepare your turkey with any seasonings, marinades, or injected flavor that you desire.

    Outdoor Propane Fryer

    1. To start, take the wrapper off of the turkey. Remove and discard the neck and giblets.
    2. Deep-fry outside on a flat surface, far away from homes, garages, wooden decks, etc.
    3. To determine how much oil is needed for frying, place the thawed turkey in the fryer basket and place in fryer. Add water until the top of the turkey is barely covered. Remove turkey, allowing the water to drain from the turkey back into the fryer. Measure and mark the water line. Use that line as a guide when adding oil to the propane fryer. Note: There should be at least 3 to 5 inches from the water line to the top of the pot so oil doesn’t boil over.
    4. Pat turkey dry with paper towels. Add oil to the fryer based on the test mentioned above.
    5. Preheat oil in fryer to 375 degrees.
    6. While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavor that you desire.
    7. When oil is hot, turn burner off and slowly lower turkey into the hot oil. Slowly lowering the basket helps prevent the oil from bubbling over. Turn burner back on.
    8. Cook turkey about 3 to 4 minutes per pound.
    9. The turkey is done when the dark meat is at an internal temperature of 175 degrees to 180 degrees and all white meat is at an internal temperature of 165 degrees to 170 degrees. (Turkey parts may take 4 to 5 minutes per pound to reach the recommended temperatures.)
    10. When the turkey is done, slowly lift turkey from pot and place in pan or on paper towels to drain. Let the turkey stand for 20 minutes before removing from rack or basket.

Always follow these Food Saftey tips with any turkey you are deep frying or roasting .

 

We at Moodylicious are not responsible for any damage do to these directions…we just want to help Mom’s out !

 

 

     Happy Holidays from Moodylicious !

 

 

 

 

 

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