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roasting, remove stuffing from turkey and carve meat off bones, then store in refrigerator or freezer.
• Refrigerator storage: Wrap turkey slices and stuffing separately and use within three days.
• Frozen storage: Wrap in heavy foil, freezer wrap or place in freezer container or bags. For optimum flavor, use stuffing within one month and turkey within two months. 6. How do you know when the turkey is
done?
• Turkey is done when the meat thermometer reaches the following temperatures: 180 degrees deep in the thigh; also, juices should be clear, not reddish pink when thigh muscle is pierced deeply. 160 degrees in the center of the stuffing, if turkey is stuffed. 7. What do you need to do to a turkey just
before roasting it?
• Remove original plastic wrapper from thawed or fresh turkey.
• Remove the neck and giblets from the body and neck cavities.
• Drain juices and blot turkey dry with paper towels.
• Stuff the turkey (optional) just before roasting; ingredients may be prepared earlier, but keep moist and dry ingredients separate and combine just before stuffing.
• Return legs to tucked position, if untucked for clean: ing or stuffing.
• Insert oven-safe meat thermometer into the deepest part of the thigh.
• Brush with oil to prevent drying of the skin.
• Follow roasting directions that come with every Butterball Turkey. 8. What’s the proper
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