Ok guys brace yourself we are in full holiday season mode! I know you are probably in a candy coma still, but let’s shift modes and start working on that Thanksgiving and Christmas menu! I’ve got new exciting news from Butterball, a giveaway and a delicious Apple Bourbon Turkey that’s amazing!!
This year, Butterball® is taking their support to a new level, offering for the first time the ability to text cooking questions to experts at the Butterball Turkey Talk-Line® from Nov.17-24 by texting 844-877-3456.
In addition, Butterball has curated content so must-have information is available in new and exciting ways on Butterball.com – top questions answered, videos, etc.
Nothing is more awesome than “Butterball On Demand”!!
· Facebook and Twitter: Help is available through the Butterball Facebook and Twitter pages with tips, special savings and more.
· Pinterest: Find Thanksgiving recipe inspiration for your holiday celebration on the Butterball Pinterest page.
· Instagram: Follow Butterball on Instagram to get a behind-the-scenes look, recipe development for our Thanksgiving meal and more. ·
Live Chats: Engage with turkey experts through Live Chats on Butterball.com during November and December and receive real-time suggestions and advice.
· Email: Email Butterball using this form and receive helpful tips right to your inbox.
· 1-800-BUTTERBALL (1-800-288-8372): Turkey Talk-Line experts will be available this season starting Nov.1through Dec.24, 2016, to answer questions and assist all Thanksgiving cooks.
Ready to win you a turkey voucher?
a Rafflecopter giveaway Apple Bourbon Turkey
(Adapted from The Chew)
1 whole organic turkey (about 12 pounds) 1-2 apples (quartered)
1 head garlic (halved widthwise)
1 small bundle thyme
1 cup butter
1/4 cup bourbon
1/4 cup hard cider
5 sprigs sage
8 onions (quartered)
Salt and Freshly ground black pepper (to taste)
The Day Before: Pat the turkey dry. Put turkey on a clean, large cloth and rub both the inside and outside generously with salt. Put the turkey in a container that fits comfortably, cover with plastic wrap and put in the fridge.
The next day, rinse the turkey and pat dry. Remove turkey 1 to 2 hours prior to roasting, so it can come to room temperature.
Preheat the oven to 425 degrees F, with the oven rack set on the lowest rung. Stuff the cavity of the turkey with the quartered apples, head of garlic and bundle of thyme.
In a small pot, bring the butter, bourbon, hard cider and sage to a simmer. Simmer and reduce for about 10 minutes. Remove from the heat and allow to cool slightly. I forgot to add the sage in until the end. oopps
Place the quartered onions in the bottom of the roasting pan, acting as a rack. Drizzle the onions with olive oil and season them with salt and pepper. Add the neck and gizzards as well.
Set the turkey on top of the onions.
Once cool enough to handle, soak a double layer of cheese cloth big enough to cover the bird in the butter mixture and drape over the breast and legs of the turkey. Pour the remaining contents of the pan over the bird, pushing the pieces of herbs into the bottom of the roasting pan.
Place the turkey in the oven and roast for 45 minutes. turn the temperature down to 375 degrees F and continue roasting for another 10-15 minutes per pound. Remove the cheesecloth in the final 10 minutes if you would like more browning.
Cook until an instant read thermometer reads 160 degrees F (inserted at the thickest part of the thigh).
Allow turkey to rest for a minimum of 20-30 minutes.
Tips: If you don't have a cheesecloth, baste with the pan juices every 30 minutes.
Disclaimer: 3 Butterball checks where sent to me one for me and two to giveaway have been provided by Butterball for this Review & Giveaway. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”