frozen stuffed Butterball turkey
Patti
are supposed to go straight from the freezer to the oven.
I wanted to cook a small fresh turkey at home today just for the 3
of us. (The big Tahnksgiving dinner this year is tomorrow at my
SIL's.)
Most of the fresh turkeys in this area have been recalled due to a
possible salmonella scare. The only fresh turkeys left were either
4 lbs or 25 lbs. It was too late to purchase a frozen bird and thaw
it, so I will be trying the pre-stuffed frozen Butterball. Just
have a mental block about cooking a turkey without thawing it first.
So, has anyone here tried these? How did it turn out? Any hints?
Thanks,
Patti
Bob Y.
>Has anyone ever cooked one of these frozen stuffed turkeys? They
>are supposed to go straight from the freezer to the oven.
I have NEVER heard of putting a frozen turkey straight into the oven. I wouldn't
even do this with a frozen chicken. I just checked the Butterball site and it
gives 10 steps to a perfect turkey:
http://www.butterball.com/fall/10steps.html
>I wanted to cook a small fresh turkey at home today just for the 3
>of us. (The big Tahnksgiving dinner this year is tomorrow at my
>SIL's.)
>
>Most of the fresh turkeys in this area have been recalled due to a
>possible salmonella scare. The only fresh turkeys left were either
>4 lbs or 25 lbs. It was too late to purchase a frozen bird and thaw
>it, so I will be trying the pre-stuffed frozen Butterball. Just
>have a mental block about cooking a turkey without thawing it first.
I did find said turkey on their site and they do indeed say from freezer to
oven. I'd say go for it, but follow the instructions VERY carefully.
I've never seen a 4 lb turkey in the market. Smallest I've ever found was 8 lbs.
Bob Y.
Yield to temptation; it may not pass your way again.
The Notebooks of Lazarus Long
Harry A. Demidavicius
"production Line' caused a possible health hazard in "fresh turkey"
shipments. Accordingly they were recalled. Pre-frozen turkeys were
not affected. I hope most people were able to "change in mid-stream".
The folks that one really does not envy, were caught by that nasty
weather in Saskatchewan, which blew the electrical power for a lot of
the day today, leaving them with a real "turkey" to deal with.
Harry Demidavicius
girl...@hotmail.com
Here is the url for Butterball. I didn't have time to look through all the
pages for an answer to your question, so you will have do to that yourself. I
hope you find the answer to your question!
http://www.butterball.com/index.html
Teach a gal to cook and she can make dinner tonight. Teach her how to look for
information and she can cook forever! :-)
Sharon
<><
Member American Personal Chef Association
http://www.personalchef.com
In article <3620E40A...@brant.net>,
pat...@brant.net wrote:
> Has anyone ever cooked one of these frozen stuffed turkeys? They
> are supposed to go straight from the freezer to the oven.
>
> I wanted to cook a small fresh turkey at home today just for the 3
> of us. (The big Tahnksgiving dinner this year is tomorrow at my
> SIL's.)
>
> Most of the fresh turkeys in this area have been recalled due to a
> possible salmonella scare. The only fresh turkeys left were either
> 4 lbs or 25 lbs. It was too late to purchase a frozen bird and thaw
> it, so I will be trying the pre-stuffed frozen Butterball. Just
> have a mental block about cooking a turkey without thawing it first.
>
> So, has anyone here tried these? How did it turn out? Any hints?
>
> Thanks,
> Patti
>
-----------== Posted via Deja News, The Discussion Network ==----------
http://www.dejanews.com/ Search, Read, Discuss, or Start Your Own
Patti
Oops! Maybe it was 4 kg?....anyway it really looked too small to
bother with! I thought it was a chicken at first, but the tag said
turkey. The stores were scrambling to find any fresh turkeys due to
the recall. I imagine this is why they had *really little* or
*really big* ones on display.
I went to the Butterball site too, but couldn't find any Q&A
regarding this stuffed and frozen bird. They wouldn't be able to
market it if it wasn't safe, would they? At least I'm just
experimenting on family, and not company!
I'm following the instructions...for the 'open shallow pan' method.
So far, I've found:
1. They say to brush the skin with oil to prevent drying.
I've always smeared butter or margarine on the bird at the start of
cooking, but I found that it's hard to butter a frozen turkey. Once
it thawed a little it was easier to do.
2. They say baste occasionally during roasting, if desired.
This bird requires more frequent basting than any turkey I've ever
cooked! And I've cooked several, and they've all been good!
Usually, I baste like crazy at the beginning, and then as the
afternoon goes on, and the wine goes down, the turkey just usually
takes care of itself.
I wasn't sure whether we would like their stuffing, which is
partially exposed, BTW, so I made my usual stuffing and am baking it
in a greased casserole dish. And, several hours later, things are
starting to smell like turkey around here.
Thanks for your response, want a report on how it tasted?
Patti
Bob Y. wrote:
>
> I have NEVER heard of putting a frozen turkey straight into the oven. I wouldn't
> even do this with a frozen chicken. I just checked the Butterball site and it
> gives 10 steps to a perfect turkey:
>
> http://www.butterball.com/fall/10steps.html
>
Patti
I'm Canadian :),
The turkey turned out fine...much to my surprise! It wasn't as good
as our usual turkey dinner, though. I usually get a 25 lb bird and
roast at 300F. These instructions called for roasting at 350F and
because it was frozen, I didn't want to deviate from their
recommendations.
Their dressing was very moist and very salty. I had made our own
dressing and baked it in a greased casserole dish; it turned out too
dry. So I mixed the two together, and it was just tolerable. Too
bad, cause there is a lot of dressing!
At first, the drippings seemed to be burning at the bottom of the
roasting pan, I think, because the temperature was too high.
However, I continued to baste regularly, and eventually added some
giblet water to the pan and the gravy turned out very flavourful.
And of course the all-important goal of leftover turkey at our
house, was achieved.
This isn't my first choice for a turkey dinner, but it works in a
pinch.
Patti
ALZELT
In article <363198b4...@news.calgary.telusplanet.net>,
har...@telusplanet.net (Harry A. Demidavicius) writes:
>
>This must be a Canadian post. Apparently a freezing failure on the
>"production Line' caused a possible health hazard in "fresh turkey"
>shipments. Accordingly they were recalled. Pre-frozen turkeys were
>not affected. I hope most people were able to "change in mid-stream".
>The folks that one really does not envy, were caught by that nasty
>weather in Saskatchewan, which blew the electrical power for a lot of
>the day today, leaving them with a real "turkey" to deal with.
>Harry Demidavicius
well, Harry, happy t-day anyway. smoke the bird on your kamado, while wearing
your plaid jacket, eh. and may the condo stay dry for Christmas.
alan<----since you are also singularly blessed with the convergance of
Columbus's landing down to the south, maybe you could make a side of pasta with
the dinner.
Michael Weiss
>Most of the fresh turkeys in this area have been recalled due to a
>possible salmonella scare.
There's a fascinating article in the November issue of Discover magazine
(they still have October on their website: www.discover.com) regarding
antibiotics. One thing they note is the current antibiotic additives to
animal feed may be partially responsible for the salmonella problems we have
with poultry. In cases where they spray chicks with "good" bacteria (the
kind they normally would get if they were raised with their parents), the
good bacteria crowd out the salmonella, and they don't end up carrying it at
all. And it ends up keeping them from needing antibiotics.
I have no relation to Discover magazine (or Disney, their parent company),
other than having been a satisfied subscriber for about 15 years.
Michael