Discover Amcor's innovative Perflex bag for Butterball, reducing carbon footprint by 22% while maintaining packaging ...

6. About 15 minutes before the end of cooking, squeeze the juice from the remaining half-orange over the turkey. Return the turkey to the oven, uncovered, to allow the skin to crisp up. 7 ...

To test whether it is cooked, measure near (but not at) the bone in the thickest part of the thigh and at the thickest part of the breast. The ideal temperature is 70C. While your bird is roasting ...

To test whether it is cooked, measure near (but not at) the bone in the thickest part of the thigh and at the thickest part of the breast. The ideal temperature is 70C. While your bird is roasting ...

Pre-heat your oven to 400°. Using the butcher string, tie the breast snugly in 3 locations along the breast. If you don't have butcher string you can skip this part. In a large mixing bowl, toss ...

Cook the turkey in the oven for about two to two hours and fifteen minutes until golden brown, basting from time to time. If it is getting too brown, cover the bird with kitchen foil. A meat ...

Tips: We highly recommend a bone-in, skin-on turkey breast for moister meat with more flavor. If you prefer a smaller, boneless breast, the roasting time will be significantly less.

Tips: If the turkey is still frozen or only partially thawed, you can still roast it, but it will take longer. You also can speed up the thawing process by immersing it in cold water. (Change the ...