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(Stuffed & Plain)

  • Pre-heat your oven temperature to 425°F.  

  • Rub butter over top of the turkey and under the skin (season the softened butter with herbs & black pepper if desired). 

  • Place Breast on baking rack. (Place a small amount of stock in the pan under the turkey so that the butter drippings don’t burn in the pan; these butter and fat drippings can be used for basting later in the process.)

  • Roast at 425°F for 30 minutes.  This higher temperature will serve to start browning the skin.  

  • Then turn the oven temperature down to 325°F and roast for approximately 20 minutes per lb.

  • Ovens vary, so these times and temperatures serve as a guide, it is best to check internal temperature to assure proper doneness.  You do not want to OVERCOOK or UNDERCOOK your meat!

  • Turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the breast or stuffing. 

  • For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.


REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.For information on other methods for cooking  turkey, call the USDA Meat and Poultry Hotline @ 1-888-MPHotline (1-888-674-6854)

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