Roast Turkey With Mediterranean Rub Recipe

Cooking your turkey with an herb rub makes for melt-in-your-mouth flavor, especially when you cook your bird using these turkey tips from Butterball®.


| November 4, 2011


MAIN ARTICLE:

Preparing a Flavorful Thanksgiving Feast

With turkey being the main attraction of the feast, the Butterball Turkey Talk-Line® offers expert advice, tips and suggestions. Just call 1-800-Butterball (1-800-288-8372).

Turkey Tips From Butterball®

To thaw your turkey, place it in the refrigerator, allowing at least one day of thawing for every 4 pounds. If your turkey is still frozen and you’re running short on time, submerge the bird in cold water and allow 30 minutes of thaw time for every pound of turkey.

The recommended method for cooking turkey is the open pan roasting method using a flat rack in a shallow pan so the turkey cooks evenly. If you don’t have a flat rack, take a long sheet of heavy-duty foil and roll it, then wrap it into a circle and place it in the pan under the turkey. The foil will keep the turkey off the bottom of the pan, ensuring air flow for even cooking.

Nobody wants to bite into an undercooked piece of turkey, so always check the internal temperature of the bird to ensure it is properly cooked. The turkey should reach 180 degrees in the thigh, 170 degrees in the breast, and 165 degrees in the center of the stuffing.





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