Butterball Holiday Turkey Recipes Guide

Butterball Holiday Turkey Recipes

THAWING DIRECTIONS

There are two recommended methods for thawing frozen Butterball tur- For refrigerator method, place turkey in unopened wrapper on tray in refrigerator. For cold water method, place turkey in unopened wrapper in cold water. Change water frequently. See Thawing Chart for approximate thawing time. DO NOT THAW AT ROOM TEMPERATURE. DO NOT THAW BUTTERBALL STUFFED TURKEY.

ROASTING GUIDE

ROASTING DIRECTIONS FOR WHOLE TURKEY

Butterball Turkey and Li’l Butterball Turkey: Preheat oven to 3250F. Remove fresh or thawed turkey from wrapper. If desired, free legs from tucked position. Do not cut band of skin. Remove plastic bags containing giblets and neck from neck and body cavities. (Cooked giblets and neck may be used making stuffing or gravy.) Rinse turkey and drain well. If desired, lightly stuff neck and body cavities. Turn wings back to hold neck skin in place. If untucked, return legs to tucked position. No trussing is necessary. Insert meat thermometer in thigh (see page 5).

Butterball Stuffed Turkey: DO NOT THAW. Preheat oven to 3250F. Remove frozen turkey from wrapper. Remove gravy packet and plastic bag containing giblets and neck by using a spatula or holding turkey under running water. (Cooked giblets and neck may be used in making gravy.) After 3 hours of roasting, insert meat thermometer in thigh (see page 5).

TO Finish Roasting All Whole Turkeys: To use Turkey Lifter, arrange Lifter full length on flat rack in roasting pan. Place turkey, breast side up, on Lifter so the two middle clips are centered under back of turkey. Brush skin with vegetable Oil to prevent drying. Raise one loop over turkey breast, the other over drumsticks. Rest loops on turkey breast and drumsticks, not over edge of roasting pan during roasting. Roast using one of the following methods.

Shallow Open Pan (about 2 inches deep)—Use no water or cover. For Butterball Stuffed Turkey, shield neck and exposed stifling with lightweight foil to prevent overbrowning. For all whole turkeys, when skin is golden brown, shield breast loosely with lightweight foil.
Covered Dark Enamel Pan—Roast covered. Remove lid during last 1/2 hour if further browning is desired. (If covered shiny aluminum roaster is used instead of dark enamel roaster, time may need to be increased up to 1 hour.) Roast according to time given in Roasting Charts. Basting is unnecessary. Check for doneness (see page 6). Lift roasted turkey onto serving platter using Turkey Lifter. Remove Lifter and discard. Turkey Lifter is to be used only once. Let turkey stand 15 to 20 minutes for easier carving.

ROASTING DIRECTIONS FOR BUTTERBALL BREAST OF TURKEY, BONELESS BREAST OF TURKEY AND BONELESS TURKEY

Thawed Breast of Turkey: Set oven at 3250F. Remove turkey from wrapper. Remove gravy packet and refrigerate. Rinse turkey and drain well. If desired, fill rib cavity with 2 to 4 cups of stuffing. Cover stuffing with foil. Place turkey, skin side up, on flat rack in shallow open pan about 2 inches deep. Insert meat thermometer (see page 5).
Frozen Breast of Turkey: Set oven at 3250F. Remove turkey from wrapper. Place turkey, skin side down, on flat rack in shallow open pan about 2 inches deep. After first hour of roasting, carefully remove gravy packet and refrigerate. Turn turkey skin side up. Continue roasting. After turkey has thawed (about 2 to 3 hours of roasting), insert meat thermometer (see page 5).
Boneless Breast of Turkey and Boneless Turkey: Set oven at 3250F. Remove outer netting and wrapper. Leave string netting on turkey.

ROASTNG CHARTS FOR WHOLE TURKEY (Approximate roasting times in 3250F oven)

Butterball and Li’l Butterball Turkey (Based on fresh or thawed turkey at refrigerator temperature, 400 to 450F)

Shallow Open Pan

ROASTING CHARTS FOR BUTTERBALL BREAST OF TURKEY, BONELESS BREAST OF TURKEY AND BONELESS TURKEY (Approximate roasting times in 3250F oven)

INSERTING THERMOMETER

Whole Turkey: Insert meat thermometer into thigh. With tip of thermometer, locate lower part of thigh bone. Place thermometer so that it is on the side Of the thigh bone closest to body. Thermometer tip should be placed just above lower part Of thigh bone, not touching bone. When turkey is done, check thermometer to be sure tip is still in correct position. As turkey roasts, thermometer may move out Of position.
Breast Of Turkey: Insert meat thermometer deep into thickest part of breast, not touching bone.
Boneless Breast of Turkey or Boneless Turkey: Insert meat thermometer vertically into the center of the turkey.

TESTS FOR DONENESS

Whole Turkey: Thigh temperature should be 180′ to 1850F; breast temperature should be 1700F. If turkey is stuffed, remove thermometer from thigh and place in center of stuffing. Stuffing temperature should be 1600 to 1650 F. protecting fingers with paper or cloth, press thigh and drumstick; meat should feel soft. When thigh skin is pierced with fork, juices should run clear and no longer be pink. Butterball Breast of Turkey, Boneless
Breast of Turkey and Bone-less Turkey : Temperature for Breast Of and Boneless Breast of Turkey should bc 17 OOF. Temperature for Boneless should be 1750 F. When skin is pierced with fork or slashed with knife in thickest portion Of turkey, juices should run clear and turkey should no longer bc pink. Gas ovens and charcoal grills ma produce a IA-inch band of pink just below the skin; this should not be underdone turkey.

MICROWAVE GUIDE

Butterball Turkey (up to 12 pounds), Li’l Butterball Turkey, Breast Of Turkey, Boneless Breast of Turkey and Boneless Turkey can be cooked in a oven. Thaw turkey conventionally in refrigerator or cold water; microwave thawing is uneven and should not be followed directly by microwave cooking. Directions given are for microwave ovens rated at 625 to 700 watts. Since ovens vary it may be necessary to adjust times.

MICROWAVING CHART FOR STUFFED OR UNSTUFFED WHOLE TURKEYS*

(Approximate cooking times in 625 to 700 watt microwave ovens are based on fresh or thawed turkey at refrigerator temperature, 400 to 450F.)

BARBECUING DIRECTIONS

Li’l Butterball, Butterball Breast of Turkey, Boneless Breast of Turkey and Boneless turkey are ideal for barbecuing in a covered grill. Thaw turkey. Prepare covered charcoal grill for Indirect Cooking Method.

Preparing the Grill: Use charcoal rails or a drip pan to bank equal amounts of charcoal on both sides of kettle according to Charcoal Chart. Place drip pan between banked coals if not already in place. Drip pan should be larger than turkey being prepared.
Li’l Butterball and Breast of Turkey: Remove thawed turkey from wrapper. For Li’l Butterball, if desired, free legs from tucked position and remove plastic bags containing giblets and neck from neck and body cavities. Remove gravy packet and refrigerate.
Rinse turkey and drain well. Do not stuff. Stuffing can be baked in foil or foil pan on grill beside turkey during last hour of cooking. For Li’l Butterball, if untucked, return legs to tucked position and turn wings back to hold neck skin in place. Do not use Turkey Lifter when barbecuing. The string may burn. Boneless Breast of Turkey and Boneless
Turkey: Remove outer netting and wrapper. Leave string netting on turkey. Remove gravy packet and refrigerate. Lift netting and shift position for easier removal after cooking.
To Finish Barbecuing: Spray grill with non-stick coating prevent turkey skin from sticking. Brush skin lightly with vegetable oil. If barbecue sauce or glaze is used, brush on turkey last 1/2 hour of cooking. Place Li’l Butterball and Breast of Turkey, breast side , On rack over drip pan.
Center Boneless Breast of Turkey and Boneless Tur over drip pan. Barbecue to time given in Barbecuing Chart. Check for doneness (see page 6). Wrap boneless products in foil. Let stand 15 minutes for easier carving. Remove netting from boneless products.

Tips to Remember When Barbecuing

Wind direction, temperature and humidity will vary the amount of heat produced which may affect cooking time.
For hickory smoked flavor, sprinkle 1/2 cup dampened hickory chips over coals the last hour of cooking.
When turkey is cooked in a covered grill, the meat just under the skin may be pink. This is caused by combustion of charcoal and is not a sign of undercooked meat.
Two small turkeys or two different turkey products can be cooked at the same time. Time for each product remains the same.

CARVING DIRECTIONS

Whole Turkey: Let turkey stand 15 to 20 minutes before carving. Meat will firm up and juices will be reabsorbed. Cut band of skin holding drumsticks. Grasp drumstick. place knife between thigh and body of turkey and cut through skin to joint. Remove entire leg by pulling out and back, using point of knife to joint it.

Separate thigh and drumstick at joint. Insert fork in upper wing to steady turkey. With knife, make a long cut above wing joint through to body frame. Wing may be disjointed from body, if desired. Beginning halfway up the breast, slice down with an even stroke. When knife reaches cut above wing bone, slice will fall free. Continue slicing white meat by starting cut at a higher point each time.

Breast of Turkey: Let Breast of Turkey stand 10 minutes before carving. Meat will firm up and juices will be reabsorbed. With knife, make a long horizontal cut low on breast through to body frame. Beginning halfway up the breast, slice down with an even stroke. When knife reaches cut, slice will fall free. Continue slicing meat by starting cut at a higher point each time.

Preheat oven to 3500 F. Combine eggs, water and 2 teaspoons oil in shallow dish; set aside. Combine bread crumbs and 1/2 cup Parmesan cheese in another shallow dish. Dip turkey slices into egg mixture, then coat with bread crumb mixture. Heat oil in heavy skillet over medium heat. Brown turkey slices 2 to 4 minutes per side. Layer turkey 11×7-inch baking dish. Combine spaghetti sauce and oregano; pour over turkey. Top each turkey slice with mozzarella cheese and remaining 1/4 Cup Parmesan cheese. Bake in oven 20 to 25 minutes or until cheese melts.

Cook and stir onion in butter in medium saucepan over low heat 5 minutes or until tender. Add curry powder and cook 2 minutes, stirring occasionally. Stir in contents of gravy packet and water. Bring to boil over high heat, stirring constantly. Reduce heat to low; simmer 3 to 5 minutes, stirring occasionally. Blend in cream, honey, salt and pepper. Stir turkey into Sauce and heat 3 to 5 minutes Or until heated through. Serve over rice with almonds, coconut and/or dried fruit as a garnish or accompaniment.

TURKEY PAPRIKASH

3 -pound Butterball boneless breast of turkey
Vegetable Oil
Teaspoons paprika, divided dash salt and ground black
2 tablespoons butter or margarine
3/4 cup chopped onion
1 tablespoon all-purpose flour
1 cube chicken bouillon dissolved in I cup hot water
1 cup sour cream
Hot cooked spaetzli noodles

Brush tur with oil. Combine I tea spoon pap salt and pep per in cup ; sprinkle on turkey. Roast turkey according to package directions. Remove from pan. Wrap in foil and let stand 10 to 15 minutes. Melt butter in medium saucepan over medium brat Add onion; cook and stir until tender. Stir in flour. Gradually add remaining 4 teaspoons paprika and bouillon. Bring to boil over high heat.

Reduce heat to low; simmer and stir 3 minutes. Blend small amount of hot mixture into sour cream, then add to sauce. Heat gently over low heat to serving temperature Do not boil. Remove netting key. Slice turkey and serve with sauce and spaetzli.

Turkey Paprikash

ORLOFF SAUCE

1/2 stick (1/’ cup) butter or margarine
1/3 cup all-purpose flour
2 cups chicken broth
1/2 cup cottage cheese, pureed
2 egg yolks, beaten
1/2 cup (2 ounces) shredded Monterey Jack cheese

Melt butter in medium saucepan medium-low hear Blend our and cook 2 minutes, stirring frequently. Gradually stir in broth. Bring to boil over medium heat, stirring constantly. Cook 2 minutes more. Remove from heat. Add cottage cheese, egg yolks and Monterey Jack cheese, stirring until smooth.

TURKEY AND CAPER QUICHE

3/4 cup diced cooked Butterball
Pastry or single 9 -inch pie crust
1/2 cup (2 ounces) shredded Swiss cheese
1/3 cup diced tomato
1/4 cup minced onion
1 tablespoon capers
3 eggs, beaten
1 teaspoon Dijon mustard
1 teaspoon seasoned salt
1 cup half and half

Preheat oven to 350 degree F. Line 9-inch quiche dish or pie pan with pastry. Trim edges and flute. Layer tur , cheese, tomato, onion and capers in crust. Blend eggs, mustard, salt and half and half in small bowl. mixture into pie crust. Bake in oven 40 to 50 minutes or until knife inserted 1 inch from center comes out clean. Substitute frozen 9-inch deep dish pie crust, thawed, for pastry. Omit quiche dish; bake directly in foil pan.

TURKEY SAUERBRATEN

Sliced cooked Butterball turkey (l pound)
3/4 cup water
1/4 cup red wine vinegar
1 tablespoon brown sugar
1 bay leaf, crushed
1/4 teaspoon ound black pe pper
1 envelope (1.25 ounces) dry onion soup mix
6 gingersnap cookies, crushed (about 1/4 cup)
Hot cooked noodles

Preheat oven to 3500 F. Combine water, vinegar, brown sugar, bay leaf and pep- per in medium bowl. Stir in soup mix and gingersnap crumbs. Arrange tur- key Slices in llx7-inch baking dish. Pour vinegar mixture over slices. Cover and bake in oven 30 minutes or until hot. Serve over noodles.

TURKEY HASH

2 Cups cubed cooked Butterball turkey (3/4 pound)
1/2 cup chopped celery
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1/2 stick (1/4 cup) butter or margarine
3 cups diced cooked potatoes
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 to 1 cup turkey gravy

Cook and stir celery, onion and green pepper in butter in heavy skillet over medium heat until tender. Stir in potatoes, turkey and seasonings. Cook over low heat, about 5 minutes, stirring frequently. Add gravy and continue to cook and stir until mixture is hot.

TURKEY STIR-FRY

2 cups strips cooked
Butterball turkey (3/4 pound)
3 tablespoons vegetable oil
2 medium carrots, sliced thin diagonally
1/4 cup blanched peanuts
1 package (6 ounces) frozen pea pods, thawed
2 teaspoons cornstarch
2/3 cup water
2 tablespoons sherry
2 tablespoons soy sauce
1/4 teaspoon sesame oil
1 clove garlic, minced Hot cooked rice (continued)

Heat vegetable Oil in medium skillet or wok over medium heat. Add carrots and stir-fry until crisp-tender. Add peanuts; stir 1 minute. Add turkey and pea pods. Stir constantly 2 to 3 minutes. Mix cornstarch and water in cup until blended. Add sherry, soy sauce, sesame oil, garlic and cornstarch mixture to turkey mixture, stirring constantly, 2 to 3 minutes or until sauce thickens and mixture is heated through. Serve over rice.

TURKEY MARENGO

3-pound Butterball boneless
breast of turkey, thawed Vegetable oil
1/2 teaspoon parsley flakes
1/4 teaspoon ground black pepper
1/4 cup white wine
1 jar (151/2 ounces) spaghetti
1/4 cup water
1 jar (21/2 ounces) sliced mushrooms, drained
1 can (21/4 ounces) sliced black olives, drained
2 tablespoons brandy Hot cooked rice

Brush turkey with Oil. Combine parsley and pepper in cup; sprinkle over turkey. Roast turkey according to package directions. Remove turkey from pan. Wrap in foil and let stand 10 to 15 minutes. Pour wine into roasting pan, stirring to combine with pan juices. Cook juices down to half amount over medium heat. Add spaghetti sauce, water, mushrooms, Olives and brandy. Simmer over low heat until heated through. Remove netting from tur Slice turkey and serve on rice with sauce.

Roast turkey according to package directions. Prepare rice according to package directions. Stir in spinach and Place in buttered 11/2-quart casserole. Bake alongside turkey last 45 minutes Of roasting time. Slice turkey and serve with Florentine rice.

SCALLOPED TURKEY

2 cups diced cooked Butterball turkey (3/4 pound)
1/2 cup chopped celery chopped green bell pepper
3 teaspoons butter 0 r margarine, divided
2 tablespoons all-purpose
1/4 teaspoon salt
11/2 cups milk
1 tablespoon chopped pimiento
4 cups potato chips, divided

Preheat oven to 3500k Cook and Stir celery and green per in 1 table- spoon butter in medium saucepan over medium heat. Remove from pan. Melt remaining 2 tablespoons butter in same saucepan over medium heat. Blend in flour and salt. Remove from heat. Gradually add milk Cook over medium heat until mixture thickens, stir- ring constantly.

Add turkey, celery, green pepper and pimiento. Crush potato chips lightly to make 2 cups . Put about 1 1/2 cups potato chips in bottom of buttered 1 to 1 1/2-quart baking dish. Add turkey mixture. Sprinkle remaining chips on top. Bake in oven 30 to 40 minutes or until sauce bubbles.

CORDON BLEU RICE

3 cups cooked rice
2 Cups diced fully cooked ham or Canadian-style bacon
1 1/2 cups (6 ounces) shredded aged Swiss cheese
3 tablespoons chopped fresh
3 teaspoons butter or margarine, melted

Combine rice, ham, cheese, parsley and butter in medium bowl. Spoon into 2-quart casserole. Cover and bake alongside turkey last 40 minutes of roasting time.

CORDON BLEU SAUCE

1/2 stick (1/4 cup) butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
21/2 cups milk
1 package (3 ounces) cream cheese, cut into small pieces
1 1/2 cups (6 ounces) shredded aged Swiss cheese

Melt butter in medium saucepan over medium heat. Blend in flour and salt. Gradually add milk. Bring to boil, stirring constantly. Cook and stir 1 minute more. Reduce heat to low. Add cream cheese and Swiss cheese; stir until melted.

SPICED CURRANT SAUCE

1/2 cup red currant jelly
1/2 cup pineapple juice
1 tablespoons brown
1 tablespoon cornstarch
1/4 teaspoon ground cloves

Combine all ingredients in small until cornstarch dissolves. Cook and stir over medium heat until sauce comes to boil and thickens. Cook and stir 1 minute more.

TURKEY WILD RICE CASSEROLE

2 cups cubed cooked Butterball turkey (3/4 pound)
1 packages (6 ounces) long grain
1 jar (2 1/2 ounces) sliced mushrooms, drained
1/4 cup coarsely shredded carrot
1/4 cup finely chopped broccoli
1 cup (4 ounces) shredded Swiss cheese, divided
3/4 Cup half and half
2 tablespoons sherry
1/4 teaspoon pepper Grated Parmesan cheese
2 tablespoons sliced green

Soups, Salads & Sandwiches

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Butterball Holiday Turkey Recipes Guide