Oven Ready Turkey

THAWING METHODS

The experts recommend refrigerator thawing. However, if you are short on time and need a quicker method for thawing, submerge the turkey in cold water. Thawing turkey at room temperature allows bacterial growth and is not recommended. Refrigerator Thawing: Thaw breast side up in its unopened wrapper on a tray in the refrigerator Allow at least one day of thawing for every four pounds of turkey Cold Water Thawing: Thaw breast side down in its unopened wrapper in cold water to cover Change the water every 30 minutes to keep surface cold Estimate minimum thawing time to be 30 minutes per pound for whole turkey Are you left with no time to thaw your turkey? No thawing is needed for all natural Bates Fresh Whole Turkeys. Bates makes whole turkey preparation easier with these exclusive features: Neck and giblets in plastic bags allow easy removal Unique leg tuck eliminates trussing

	ROASTING TO PERFECTION

Whether you're a novice cook or a seasoned pro, this will help you roast a tender, juicy, picture-perfect turkey every time. It's easy with the Bates Free Range Turkey Open Pan Roasting Method. Place thawed or fresh turkey, breast up on a flat rack in a shallow pan, 2 to 2-1/2 inches deep. Brush or rub skin with oil to prevent the skin from drying and to enhance the golden color. Insert oven-safe meat thermometer deep into the lower part of the thigh muscle, but not touching the bone. When thigh is up to temperature and if turkey is stuffed, move thermometer to center of stuffing for stuffing temperature. Place in a preheated 325°F oven. When the turkey is about two-thirds done, loosely cover the breast and top of drumsticks with a piece of lightweight foil to prevent overcooking the breast. Use this roasting schedule as a guideline; start checking for doneness 1/2 hour before recommended end times: Net Weight (in pounds) Unstuffed (in hours) Stuffed (in hours) 10 to 18 3 to 3-1/2 3-3/4 to 4-1/2 18 to 22 3-1/2 to 4 4-1/2 to 5 22 to 24 4 to 4-1/2 5 to 5-1/2 24 to 30 4-1/2 to 5 5-1/2 to 6-1/4 If unstuffed, the turkey is done when the meat thermometer reaches the following temperature: 180°F deep in the thigh; also, juices should be clear, not reddish pink when thigh muscle is pierced deeply. If the turkey is stuffed, move the thermometer to the center of stuffing to read temperature. If both the thigh and the stuffing have reached temperatures listed below then the turkey is done. 180°F deep in the thigh; also, juices should be clear, not reddish pink when thigh muscle is pierced deeply. 160°F in the center of the stuffing. Before removing stuffing and carving, let turkey stand 15 minutes to allow juices to set and stuffing temperature to rise to 165°F. WHEN  IS MY BATES TURKEY DONE? Turkey is done when the meat thermometer reaches the following temperatures: 180°F deep in the thigh; also, juices should be clear, not reddish pink when thigh muscle is pierced deeply. 160°F in the center of the stuffing, if turkey is stuffed. When the stuffed turkey is done, remove turkey from oven and let turkey with stuffing stand 15 minutes. This stand time allows the stuffing temperature to reach 165°F for an added measure of safety.

Home |  Our Products | Restaurant | Search | Catalog | Contact Us
About Us | Privacy Statement | Order Tracking | Shipping | Shopping Cart