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Signature SELECT Turkey & Jack Hoagie
Signature SELECT Turkey & Jack Hoagie
1 ct
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About
Ingredients
Turkey, Water, 2% or less of Salt, Dextrose, Sodium, Phosphate, Carrageenan, Natural Flavors.
Directions
Keep refrigerated or frozen.
Butterball oven baked turkey is fully cooked and ready to eat.
It can be used in recipes calling for cooked turkey, without prior heating. The thigh meat and juices may be slightly pinkish in color due to the baking process. It is not a sign of undercooked meat.
1. Thaw: (if the turkey is frozen). Thaw, breast up, in unopened wrapper, on a tray, in the refrigerator for 2 to 5 days. Do not thaw at room temperature.
2. Serve cold.
1) Remove turkey from wrapper.
2) Carve turkey (see directions below).
3) Let meat stand at room temperature 15 minutes to take off the chill.
3. Heat: For directions on other cooking methods, visit butterball.com or call the Butterball Turkey Talk-Line¨ at 1-800-BUTTERBALL (1-800-288-8372).
Conventional oven:
1) Preheat oven to 325 degrees F.
2) Remove turkey from wrapper. Do not stuff turkey.
3) Position turkey on flat roasting rack in 2" open roasting pan.
4) Place turkey, breast side up. Do not add water to pan.
5) Brush or spray skin lightly with vegetable oil.
6) Roast according to time guidelines above.
7) To prevent overbrowning, loosely cover breast with lightweight foil after 1 - 1 1/4 hours.
8) Check temperature of thigh with a meat thermometer. The temperature should be 130 - 140 degrees F.
9) Carve and serve immediately (see carving directions below).
Microwave oven - sliced turkey:
1) Remove turkey from wrapper.
2) Using carving directions below, cut into 1/4" slices.
3) Overlap breast slices in microwave-safe dish and include meat from leg and thigh.
4) Cover with waxed paper.
5) Microwave on Medium (50% power) for 8 to 12 minutes, turning dish once.
Note: You may need to adjust the time for your microwave and the quantity of turkey being heated.
Outdoor grill:
1) Prepare grill for medium indirect heat, using a drip pan. If using a gas grill, before lighting, lift grate and place drip pan directly on bars, briquettes or lava rocks. Replace grate.
2) Remove turkey from wrapper. Do not stuff turkey.
3) Brush or spray skin lightly with vegetable oil.
4) Place turkey, breast up, on cook grate over drip pan.
5) Cover grill and heat turkey until warm according to time guidelines above. Temperature should be 130- 140 degrees F. Check temperature (see meat thermometer directions) 1/2-1 hour ahead of time due to grilling variables - wind, quality of briquettes, temperature, time of year.
Meat thermometer directions: Thermometer tip should be placed in thigh (not drumstick), not touching bone. Position tip to be pointing towards (not in) body cavity. The temperature should be 130-140 degrees F.
(For oven-safe thermometer).
Carving directions:
1) Remove drumstick: Cut entire leg off by holding drumstick and cutting through skin all the way to the joint.
Remove by pulling out and back using point of knife to disjoint it. Separate thigh and drumstick at joint.
2) Horizontal cut: Insert fork in upper wing to steady turkey.
Make a long horizontal cut above wing joint through to body frame.
3) Slicing: Beginning halfway up breast, cut thin slice. When knife reaches horizontal cut, slice will fall free.
Continue slicing, starting cut at a higher point each time.
Storage of leftovers: Refrigerate leftovers within 2 hours after heating. Carve turkey into pieces to speed cooling.
Use leftover turkey within 3 days.
Warnings
Do not thaw at room temperature.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 7g9%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 45mg15%
- Sodium 580mg25%
- Total Carbohydrate 0g0%
- Protein 17g
Ingredients
Turkey, Water, 2% or less of Salt, Dextrose, Sodium, Phosphate, Carrageenan, Natural Flavors.
Directions
Keep refrigerated or frozen.
Butterball oven baked turkey is fully cooked and ready to eat.
It can be used in recipes calling for cooked turkey, without prior heating. The thigh meat and juices may be slightly pinkish in color due to the baking process. It is not a sign of undercooked meat.
1. Thaw: (if the turkey is frozen). Thaw, breast up, in unopened wrapper, on a tray, in the refrigerator for 2 to 5 days. Do not thaw at room temperature.
2. Serve cold.
1) Remove turkey from wrapper.
2) Carve turkey (see directions below).
3) Let meat stand at room temperature 15 minutes to take off the chill.
3. Heat: For directions on other cooking methods, visit butterball.com or call the Butterball Turkey Talk-Line¨ at 1-800-BUTTERBALL (1-800-288-8372).
Conventional oven:
1) Preheat oven to 325 degrees F.
2) Remove turkey from wrapper. Do not stuff turkey.
3) Position turkey on flat roasting rack in 2" open roasting pan.
4) Place turkey, breast side up. Do not add water to pan.
5) Brush or spray skin lightly with vegetable oil.
6) Roast according to time guidelines above.
7) To prevent overbrowning, loosely cover breast with lightweight foil after 1 - 1 1/4 hours.
8) Check temperature of thigh with a meat thermometer. The temperature should be 130 - 140 degrees F.
9) Carve and serve immediately (see carving directions below).
Microwave oven - sliced turkey:
1) Remove turkey from wrapper.
2) Using carving directions below, cut into 1/4" slices.
3) Overlap breast slices in microwave-safe dish and include meat from leg and thigh.
4) Cover with waxed paper.
5) Microwave on Medium (50% power) for 8 to 12 minutes, turning dish once.
Note: You may need to adjust the time for your microwave and the quantity of turkey being heated.
Outdoor grill:
1) Prepare grill for medium indirect heat, using a drip pan. If using a gas grill, before lighting, lift grate and place drip pan directly on bars, briquettes or lava rocks. Replace grate.
2) Remove turkey from wrapper. Do not stuff turkey.
3) Brush or spray skin lightly with vegetable oil.
4) Place turkey, breast up, on cook grate over drip pan.
5) Cover grill and heat turkey until warm according to time guidelines above. Temperature should be 130- 140 degrees F. Check temperature (see meat thermometer directions) 1/2-1 hour ahead of time due to grilling variables - wind, quality of briquettes, temperature, time of year.
Meat thermometer directions: Thermometer tip should be placed in thigh (not drumstick), not touching bone. Position tip to be pointing towards (not in) body cavity. The temperature should be 130-140 degrees F.
(For oven-safe thermometer).
Carving directions:
1) Remove drumstick: Cut entire leg off by holding drumstick and cutting through skin all the way to the joint.
Remove by pulling out and back using point of knife to disjoint it. Separate thigh and drumstick at joint.
2) Horizontal cut: Insert fork in upper wing to steady turkey.
Make a long horizontal cut above wing joint through to body frame.
3) Slicing: Beginning halfway up breast, cut thin slice. When knife reaches horizontal cut, slice will fall free.
Continue slicing, starting cut at a higher point each time.
Storage of leftovers: Refrigerate leftovers within 2 hours after heating. Carve turkey into pieces to speed cooling.
Use leftover turkey within 3 days.
Warnings
Do not thaw at room temperature.
Common questions
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