Let's talk Turkey with BUTTERBALL #ButterballTurkey

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This is a sponsored conversation written by Wrapped Up N U on behalf of Butterball

It's the most wonderful time of the year in South Georgia! It's Fall Y'all! With the cooler weather, we start to think of the holidays. When I think of the holidays my thoughts turn to family gatherings, gifts, and FOOD! Wrapped Up N U is thrilled to be featuring Butterball on our holiday list this year. When it comes to turkey all are not created equal and you would know that if you have ever tried a Butterball turkey. Butterball turkeys are always tender and juicy because they take the extra step of individually pre-brining them based on size. They pre-brine directly in the breast meat ensuring you can take the turkey from the packaging to your pan without a lot of additional preparation before cooking and enjoy the most tender and juicy turkey possible. That means less stress for those that will be preparing the meal.

Do you need a little help cooking your turkey? No worries! Butterball will be there to help!

·         Text Help (844-877-3456): Send the Turkey Talk-Line a text! Holiday cooking text help will be available starting Nov. 1, with extended hours starting the week of Thanksgiving.

·         1-800-BUTTERBALL (1-800-288-8372): Turkey Talk-Line experts will be available this season starting November 1, 2017, through December 24, 2017, to answer questions and assist all Thanksgiving cooks.

Butterball has been part of our family dinners for years. Here are a few recipes that can help make your holidays yummy too.

Honey Balsamic Glazed Turkey

Makes: 12 servings 

Prep Time: 10 minutes

Total Time: 3+ hours

Ingredients

• ½ cup honey

• ½ cup balsamic vinegar

• 2 tablespoons ketchup

• 1 tablespoon finely chopped fresh rosemary

• ⅛ teaspoon salt

• ⅛ teaspoon black pepper

• 1 (12- to 14-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen

Directions

1. Combine honey and vinegar in small saucepan. Heat over medium heat to boiling. Reduce heat to simmer. Cook 5 minutes, stirring frequently. Stir in ketchup, rosemary, salt and pepper. Simmer 2 minutes longer, stirring frequently. Cool to room temperature.
2. Preheat oven to 325°F.
3. Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Drain juices from turkey; pat dry with paper towels. Turn wings back to hold neck skin in place against back of turkey. Return legs to tucked position, if untucked. Place turkey, breast side up, on flat rack in shallow roasting pan. 
4. Roast turkey 2 hours. Brush with some of the glaze. Loosely cover breast and tops of drumsticks with foil to prevent overcooking and glaze from darkening too much. Brush with additional glaze after 30 minutes. 
5. Continue roasting turkey about 1 hour or until meat thermometer reaches 180°F when inserted into deepest part of thigh not touching bone. Remove turkey from oven. Brush with additional glaze. Let stand 15 minutes before carving.

Toasted Pecan, Cider and Cornbread Dressing

Makes: 8 servings

Prep Time: 20 minutes

Total Time: < 90 minutes 

Ingredients

• Nonstick cooking spray

• 3 tablespoons vegetable oil

• 2 cups chopped celery

• 1 cup chopped onion

• 2 cups chopped pecans, toasted

• 2 teaspoons ground sage

• ¼ teaspoon salt

• ⅛ teaspoon black pepper

• 1 bag (16 ounces) cornbread stuffing crumbs

• 2-½ cups apple cider

• 6 tablespoons butter, melted

Directions

1. Preheat oven to 375°F. Spray 13×9-inch baking dish with cooking spray. Set aside.
2. Heat oil in large skillet over medium-high heat. Add celery and onion. Cook and stir 7 minutes or until vegetables are tender. 
3. Remove from heat. Stir in pecans, sage, salt and pepper. 
4. Place stuffing crumbs in large bowl. Add vegetable mixture; mix lightly. 
5. Stir in apple cider and butter until well blended. 
6. Spoon into prepared baking dish. Bake 45 minutes or until hot.

Cinnamon Ginger Pumpkin Pie

Makes: 8 servings
Total Time: 165 Minutes

Ingredients 

• 1 (9-inch) prepared pie crust, unbaked

• 1 tablespoon sugar

• 1 tablespoon ground cinnamon

• 2 teaspoons ground ginger

• 1 teaspoon ground cloves

• 1 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 3 large eggs

• 2-1/2 teaspoons vanilla

• 1 can (15 ounces) solid-pack pumpkin

• 1/3 cup sour cream

• 1 can (14 ounces) sweetened condensed milk (NOT evaporated milk)

• Whole or chopped pecans (optional)

• Whipped cream (optional) 

Directions 

1. Place pie crust in 9-inch deep-dish pie plate; set aside.
2. Preheat oven to 425°F. Combine sugar, cinnamon, ginger, cloves, nutmeg and salt in large bowl; mix well. Whisk in eggs and vanilla until smooth. Add pumpkin and sour cream; mix until smooth. Gradually mix in sweetened condensed milk; mix until well blended. Pour into crust.
3. Bake 15 minutes at 425°F. Reduce oven temperature to 350°F. Continue baking 40 to 45 minutes or until knife inserted near center comes out clean. Cool on wire rack at least 1½ hours before serving. Garnish with pecans and whipped cream, if desired

In other exciting news, Butterball launched a campaign this morning to make a Thanksgiving Turkey emoji a reality! Did you know that every other major holiday has an emoji except for Thanksgiving? This is intended to spur excitement for the holiday season among media and consumers by encouraging them to sign the petition on Change.org.

A disclaimer and disclosure: * We received one or more of this product in exchange for a review. We were compensated with product for our reviews, however, all our opinions are our own, based on our personal experience with the product. We are disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising.

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