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TO ORDER BUTTERBALL SEASONING KIT CALL 1-800-489-1581
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If desired inject turkey with Butterball Marinade
(not included). Insert 4 to 8oz into each side of
turkey breast, thigh, leg, and wing for a total of
8 to16oz.
Season inside and outside of turkey with
Butterball Turkey Seasoning
(not included).
Pat turkey completely dry on outside with paper
towels.
Dry inside cavities using paper towel as shown.
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Rinse turkey thoroughly with warm water or soak in
a warm water bath for no more than 30 minutes to
ensure cavities are free of ice.
TURKEY PREPARATION
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RECIPES
STEAMED CHICKEN BREASTS AND VEGETABLES
3 (12 oz.) whole chicken breasts, split and boned
1 teaspoon salt
1 teaspoon dried tarragon leaves, crushed
1 cup cold water
2 large carrots, peeled and sliced
6 new potatoes, washed and unpeeled, sliced 1/2 inch thick
3 zucchini, washed and unpeeled, sliced
1 bay leaf, crumbled
2 tablespoons chopped parsley
Rinse chicken breasts under cold running water and pat dry.
On sheet of waxed paper, combine salt and tarragon.
Sprinkle chicken breast halves on both sides, using 1/4
teaspoon of tarragon mixture on each breast half. Reserve
rest of mixture for later use.
Layer chicken breasts, skin side up in basket. Layer with
carrots, potatoes, zucchini and bay leaf in that order. Sprinkle
with remaining tarragon mixture.
Turn dial to 375º F
(191°C)
to bring to a boil. Then lower heat
and steam, covered 35-40 minutes or until chicken and
vegetables are tender. Remove from heat.
Arrange chicken breasts and vegetables on a platter.
VEGETABLE TEMPURA
2 gallons of oil for frying
2 cups All Purpose Flour
1 tsp salt
2 cups ice water
2 eggs, separated
2 lbs assorted vegetables: mushrooms, zucchini, broccoli,
cauliflower, carrots, bell pepper strips
Combine flour and salt in medium mixing bowl. Stir in cold
water and egg yolks; mix just to combine.
In another bowl beat the egg whites just until frothy; fold into
batter mixture. Do not over mix; batter should be a little lumpy.
Cover and refrigerate for 30 minutes
Pour oil into deep fryer; heat to 375º F
(191°C)
. Working in
batches, dip vegetables in batter. Fry 2 to 3 minutes, or until
lightly golden brown, turning as needed for even browning.
Drain on paper towels. Serve immediately or keep warm in 175
degree oven. Serve with Oriental Sauce.
Oriental Sauce
¼ cup soy sauce
¼ cup water
1 tsp sugar
1 tsp ground ginger
Blend all ingredients in small bowl. Sprinkle with finely
chopped green onion, if desired.
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ONLY
2 GALLONS
OF OIL!
1. Butterball Indoor Electric Turkey Fryer
2. 2 gallons of oil.
Peanut oil is recommended
because of the great taste and higher smoke
point but any common cooking oil may be used.
3. Butterball Turkey Seasoning Kit
4. Butterball 10-14lb
(4.5-6.35kgs)
turkey
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STEAMED SWEET AND SOUR SHRIMP
2 large nectarines, pitted
3 large plums, pitted
3 tbsp apricot preserves
5 tbsp Dijon mustard
¼ tsp dried chili flakes, or jalapeño pepper finely chopped
¼ tsp salt to taste
1 lemon, squeezed
1 lb shrimp
Pre-heat fryer to 250º F
(121°C)
. Clean, peel, and devein
shrimp. Add shrimp to basket and steam until they turn
pink. Puree nectarines, plums, preserves, mustard, chili
flakes, salt, pepper and lemon juice. Transfer to a large
bowl. Add shrimp and toss until coated. Serve cold as an
appetizer or hot over rice for a main dish.
LOW COUNTRY BOIL
1 lb shrimp
1 lb crawfish
1 lb smoked sausage cut 1inch long
8 pieces of short ear corn
1 bag of crab boil mix
2 lbs of whole new potatoes
Fill inner pot with water to max fill line. Add 1 bag of crab boil
mix and bring water to a boil.
Allow water to boil for 15 minutes. Add potatoes.
Three minutes later, add corn.
Three minutes later, add pre-cooked sausage
(cut sausage in 1inch thick slices).
Three minutes later, add shrimp and crawfish together.
Three minutes later, remove and serve.
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