When Butterball decided they liked my last post enough to order up a second helping (and yes, please expect many turkey and Thanksgiving puns from here on in), I was game for pretty much anything they wanted to try. The last time we’d danced, I wound up hanging with Team Andretti as we watched all manner of vehicle drive ludicrously fast down by Exhibition place. As a parent, husband and homeowner, it can be tough to find the time for hitting events, but when they’re cool enough, you make time.
Which is all a roundabout way of saying a courier caught me by surprise when he showed up at my door with a 6 kilo turkey to hand over!
So, context. In the nearly 8 years we’ve been together, Sarah and I have tried to cook a turkey but once, so put off by the disastrous result that we never tried again. An undercooked bird, a handful of tantrums and a hazy period where I went vegetarian for a bit purely out of spite later, it’s a task I put squarely out of mind until one point in the future where either set of parents decided they no longer wanted to host family dinners and tasked the kids to do it*.
But a big part of holidays is about family, and now with one of my own, it’d probably be for the best if I learned a thing or two about putting a holiday spread together — I mean, it’s the least I could do for the people who’ve put up with me this long, right?
- Preheat oven to 325°F/165°C.
- Before removing the bag, place the turkey under warm running water for one minute.
- Remove the bag.
- Remove the neck and giblets from the underside of the turkey.
- Place the frozen turkey, breast side up, on a rack in a shallow roasting pan.
- Brush the skin with vegetable oil to prevent drying.
- Shield the neck area and exposed stuffing with foil to prevent overcooking.
- Roast according to time listed on roasting chart.
- Loosely cover with foil after 5 hours to ensure even cooking throughout.
- Check for doneness with a meat thermometer.
- The turkey is done when the thigh temperature reaches 180°F/82°C and the center of the stuffing reaches 165°F/74°C.
One thing I found interesting was the turkey lifter included in the bag, a string and plastic contraption that you’d think would melt with the heat of the oven, but is surprisingly 100% oven-safe!
Bird out of the bag, neck and giblets removed, skin brushed with vegetable oil, and the neck cavity and exposed stuffing covered with aluminum foil to protect them from overcooking, it was time to set it and forget it, heading into the world of household chores, parenting and swimming lessons awaiting me elsewhere!
The Verdict — CAN Casey Cook???
So as Murphy’s Law would have it, despite how easy the Butterball Stuffed Turkey is to prepare, I still found a way to mess it up, but nothing some additional time in the oven wouldn’t fix! There was plenty to go around, including enough for turkey pot pie, turkey stock, and other dishes that’ll last us a while!
But what went wrong? I followed the instructions to the tee… or so I thought!
Here’s some advice — when preparing food, always follow the instructions on the package. Sarah found a crucial step I’d managed to overlook — turkeys prepared in a shiny pan will take longer to cook.
The Butterball Canada website is full of great tools, but I guess I can’t expect to become an expert turkey chef overnight, preparing gobblers for even the most trying family get-togethers in my future.
I guess I should’ve called the Butterball Turkey Talk Line to help me fix this, but all’s well that ends well!
So yes — Butterball’s Stuffed Turkey is definitely an easy way to get a deliciously juicy bird for your festive needs, without the fuss and muss of your standard holiday offerings, but make sure you read everything — and I mean everything that comes with it! You want to get it as right as you can so your guests leave every meal with rave reviews!
Don’t Be a Jive Turkey — Do Your Thanksgiving RIGHT!
So would I try the Butterball Stuffed Turkey again if given the chance?
It really is a very easy way to tackle a cooking chore that’s usually laborious and time-consuming — you just need to recognize that with the wide spectrum of ovens, turkey sizes and roasting pans available, like with any cooking, you’ll need to learn to adjust accordingly to your situation.
Rome wasn’t built in a day, and apparently, neither are gourmet chefs.
If you’re looking to make the entire ordeal of hosting Thanksgiving dinner a little easier, the Butterball Stuffed Turkey is definitely what’s up! And hey — if you want to make it even easier for yourself, 5 lucky readers will win a $10 Butterball gift certificate to make their Thanksgivings even better! All you need to do is retweet the tweet below! Contest ends Sunday, October 11th at 11:59 PM ET!
— Casey E. Palmer (@CaseP) October 6, 2015
As for me, I’m going to leave my Thanksgiving to the experts and let my parents show me how you really throw down for a family get-together!
But if some Butterball Stuffed Turkeys make their way there, well… I don’t think anyone will complain!
May Butterball help you drop complicated Thanksgivings cold turkey,
*Note: It may happen sooner than later, to be honest, as my Mom’s insinuated that either of her soon to be two daughter-in-laws are free to take up the mantle and host… but they’ve both yet to insist on taking her up on the offer.
Disclaimer: While compensated for this post, honesty’s always my best policy, and this turkey would’ve gone amazingly were my pan not so shiny! But don’t let that deter you — Butterball’s a brand I’m standing behind, with turkey that’ll take you from zero to hero with even the peskiest palates!