On Oct 2, 5:47*pm, Aussie > wrote:
> Roy > wrote in news:f4a5dee1-defb-4a7a-8f87-
> :
>
>
>
> > On Oct 2, 5:18*pm, Aussie > wrote:
> >> "gloria.p" > wrote innews:i88dht$7qv$2
> @news.eternal-
> >> september.org:
>
> >> > Roy wrote:
> >> >> As two pre-Alzheimer seniors, my friend and myself enjoy
> Thanksgiving
> >> >> Day together and she usually cooks turkey parts as a whole turkey is
> a
> >> >> bit much. Last year she roasted a butterball turkey roll and it was
> >> >> dryer than a f**t. I contributed a dark/light roll this year and am
> >> >> hoping that it turns out better than the one she did last year.
>
> >> >> She said cooking instructions required at least 6 hours cooking from
> a
> >> >> frozen state. No wonder it was dry. Can anyone suggest a better way
> of
> >> >> doing these things? Can one thaw or partially thaw them out (in a
> >> >> fridge) to cut down the roasting time? The Internet search wasn't
> that
> >> >> helpful.
>
> >> > Given the conditions, I'd roast a chicken instead.
>
> >> I didn't even know what a 'butterball turkey' was, so did a GIMF, and
> cam
> > e
> >> up with this.......
>
> >>http://www.butterball.com/
>
> >> Put your cursor on the Tips and How To's on the left side for cooking
>
> etc
>
>
>
> > =Thanks, was there but there were no tips for my " Boneless Light and
> > Dark Turkey Roast" unfortunately. I think we will thaw it in the
> > fridge and cook it in the oven and use proper thermometer and see what
> > happens.
> > =
>
> Cook to 175 degrees once thawed.
> (Step 4)
>
> http://www.butterball.com/tips-how-tos/how-tos/roast
>
> Boneless Roasts
>
> * *1. Preheat oven to 325 degrees.
> * *2. Remove outer plastic netting and packaging. Leave inner string
> netting on the roast. Drain juices and pat dry with clean paper towels.
> For easier net removal before serving, lift string netting and shift
> position on roast. Refrigerate gravy packet.
> * *3. Place prepared roast, skin side up, on a flat roasting rack in 2-
> inch deep roasting pan. Do not add water to pan.
> * *4. Roast uncovered according to time guidelines below or until meat
> thermometer in center of the breast roast (all white meat) reaches 170
> degrees and the center of the turkey roast (white/dark meat) reaches 175
> degrees.
> * *5. Roasting time will vary from guidelines above if roast is covered or
> placed in an oven-cooking bag. For easier net removal after roasting, wrap
> roast in foil and let stand 10 minutes. Remove netting and slice roast.
>
> Thawed (hrs.) * Frozen (hrs.)
> 1¾ to 2 * * * * * * * 2½ to 3
>
> Roasts may be cooked from frozen:
>
> * *1. Preheat oven to 325 degrees.
> * *2. Remove gravy packet with spatula and refrigerate. You cannot shift
> string netting, so it is important to wrap in foil after roasting.
> * *3. Place prepared roast, skin side up, on a flat roasting rack in a 2-
> inch deep roasting pan. Do not add water to pan.
> * *4. Roast uncovered according to time guidelines below or until meat
> thermometer in center of the breast roast (all white meat) reaches 170
> degrees and the center of the turkey roast (white/dark meat) reaches 175
> degrees.
> * *5. For easier net removal after roasting, wrap roast in foil and let
> stand 10 minutes. Remove netting and slice roast.
>
> Frozen (hrs.)
> 2½ to 3
>
> --
> Peter Lucas * * * * * * * * * * * * * *
> Hobart
> Tasmania
>
> The act of feeding someone is an act of beauty,
> whether it's a full Sunday roast or a jam sandwich,
> but only when done with love.

==
Thank you so much...how in Hell I missed that is beyond me. Must have
been in a hurry.

Anyway, much appreciated.
==