Best Butterball Turkey and Gravy EverServings: 1by myra byanka510 recipes>
A friend has an oven too small to cook a large turkey, so she gave me her 22 lb. Premium Butterball to cook. Since Butterballs come pre-basted with a saltwater solution, there's no need to brine or salt it. I decided to cook it on a low heat and it turned out fabulous.
- 1 Butterball turkey
- 1 apple and 1 onion (peeled)
- 1 T oil
- salt and pepper
- optional gravy ingredients: hard-boiled egg, cooked giblets, parsley
- cornstarch and water
- Defrost turkey in the bottom of the fridge for 3-5 days.
- Remove neck and giblets.
- Chop the apple and onion coarsely and place it in cavity of the turkey.
- Place the turkey in a large roasting pan, or turkey roaster and cover it.
- Bake at 225 degrees, 20 minutes per pound.
- Midway through, drain the juices.
- The last 20 minutes, again drain the juices from the pan, add to the first batch and place in the fridge or freezer.
- Turn the oven up to 350 degrees and brown the turkey without recovering it.
- Turn off the oven, replace the lid, and let the turkey rest 30 minutes or more.
- When the fat from the juices has congealed at the top, skim the fat and discard it.
- Add 1 T or more cornstarch to COLD water and make a slurry.
- Bring juices to a boil and add the cornstarch. Boil 1 minute.
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