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How to cook turkey: Recipes, cooking times for Thanksgiving from Butterball

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Wondering how to cook turkey or how long to cook turkey? Butterball has your answer.

Oven roasting is one of the most common ways to cook a turkey. It’s simple, convenient, and gives your turkey a classic flavor.

Starting with roasted turkey, scroll down to learn how to salt a turkey, roast a cooked turkey, roast a boneless turkey, how to bake a turkey, and how to cook a whole turkey breast. Whether you’re a human or a seasoned pro, we have the answers to all your questions.

Patchcocks, Fries, and Turdakken: 5 Alternative Ways to Prepare Thanksgiving Turkey

Questions about roasting turkey

If you’re using a convection oven, see Butterball’s adjusted cooking instructions. Consult the manufacturer’s handbook for tips on using your specific oven.

of butterball turkey talk line Answer all turkey questions in English and Spanish at 1-800-BUTTERBALL (1-800-288-8372) or text 844-877-3456.

Whole turkey, raw or thawed

Roasting a whole turkey is easier than you think. Follow these simple steps for fresh or thawed turkey.

Preheat the oven to 325 degrees° F. Drain and pat dry with a clean paper towel.

Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2 1/2 inches deep.

Rotate the wings back to hold the neck skin in place. (Folding the wings helps keep the turkey steady when frying or carving.) For the best look, lightly brush or spray the skin with vegetable or cooking oil.

Insert an oven-proof meat thermometer deep into the lower thigh without touching the bone. Once the thighs are warm, move the thermometer to the center of the stuffing if the turkey is stuffed.

Place turkey in oven.

When the turkey is almost done, loosely cover the top of the breast and drumsticks with foil to keep them from overcooking.

How do you defrost a turkey?Here are 3 safe ways to thaw your bird for Thanksgiving

Doneness: Your turkey is done when the temperature reaches 180 degrees° Thigh F and 165° F for breasts and padding. Lift the turkey to a platter and let him stand for 15 minutes before carving.

cooking time in a normal oven (325°F)

Weight / Cooking time (without stuffing) / Cooking time (with stuffing)

4.5-7 lbs. / 2-2 and a half hours. / 2 1/4-2 3/4 hours

7-9 lbs – 2 1/2 – 3 hours. / 2 3/4-4 1/2 hours.

9-18 lbs – 3-3 1/2 hours. / 3 3/4-4 1/2 hours.

18-22 lbs – 3 1/2 – 4 hours. / 4.5 hours to 5 hours

22-24 lbs – 4-4 1/2 hours. / 5-5 and a half hours

24-30 lbs – 4 1/2-5 hours. / 5 1/2-6 1/4 hours.

Why we eat turkey on Thanksgiving

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roasting tips: If you don’t have a rack, crunch aluminum foil into a coil or use vegetables such as carrots to keep the turkey from sticking to the bottom of the pan.

Cooking in a convection oven (325°F)

Weight / Cooking time (without stuffing) / Cooking time (with stuffing)

6-10 lbs – 1 1/2 -2 hours. / 1 3/4-2 1/2 hours.

10-18 lbs – 2-2.5 hours. / 2.5 to 3.5 hours

18-22 lbs – 2 1/2 – 3 hours. / 3 1/4-3 3/4 hours

22-24 lbs – 3-3 1/2 hours. / 3 3/4-4 1/4 hours.

First Thanksgiving dish?Advice on defrosting turkey, storing leftovers, and avoiding disasters

frozen stuffed turkey

Frozen turkey stuffing goes from the freezer to the oven without thawing.

Preheat the oven to 325 degrees° F. Run under running water and remove guts, neck and gravy wraps.

Place turkey on flat rack in shallow roasting pan 2 to 2 1/2 inches deep.

For the best look, lightly brush or spray skin with vegetable or cooking oil.

Cover neck and exposed filling with foil to prevent burning. Place turkey in preheated oven.

When the turkey is about 3/4 cooked, loosely cover the top of the breast and drumsticks with foil to keep them from overcooking.

After about 3 hours, insert an oven safe thermometer deep into the thigh without touching the bone.

Start checking the doneness of the turkey about 30 minutes before the recommended cooking time.

The turkey is done when the meat thermometer reaches 180.° Momo F and 165° F in the center of the stuffing.

Lift turkey to a platter and let stand 15 minutes before carving.

Cooking in a regular oven (325°F)

weight/cooking time

7-9 lbs. / 4-4.5 hours

9-12 lbs. / 4.5 hours to 5 hours

12-14 lbs. / 5-6 hours

How to salt a turkey: recipe, time

how to salt a turkey

A brine is similar to a marinade, but focuses primarily on moistening the meat rather than adding flavor. You can make a moist, flavorful turkey.

brine procedure

The first step in the process is choosing a brine recipe. Aromatic turkey brine made with Kikkoman soy sauce is a simple and versatile choice for any occasion. After choosing the brine, you need to:

Buy fresh turkey so you don’t have to defrost it, or thaw frozen turkey completely.

Remove the guts and neck from the turkey the night before roasting. Rinse the turkey inside and out.

Prepare the brine. Mix the ingredients until all the salt dissolves. If the brine is heated, be sure to cool to room temperature before adding to the brine.

Place the turkey breast side down in a large container made of food-grade plastic, stainless steel, glass, or a brine bag.

Add salt water to cover the turkey all over.

Put in the refrigerator for the specified period.

Remove turkey from brine after recommended time. Rinse and pat dry with a paper towel. Cook the turkey the way you like it.

perfect blind time

12 lbs. Within 8-12 hours.

12-14 lbs. 9-14 hours

20 lbs. And from 15 hours to 20 hours or more.

Savory Turkey Brine Recipe

2 gallons of cold water

10 ounces soy sauce

1/2 cup kosher salt

1/2 cup sugar

2 tablespoons dried sage

2 tablespoons dried celery seeds

1 tablespoon dried thyme

1 16-24 lbs. butter ball?Whole Turkey

Mix all ingredients until the salt and brine dissolve.

As a rule of thumb, turkey should be salted for 45 to 60 minutes per pound.

whole cooked turkey

A fully cooked turkey is an easy way to have a delicious turkey on the table in no time. Please follow these special instructions to enjoy a delicious meal.

Preheat the oven to 325 degrees° F. Remove the wrapper. Do not cram.

Place defrosted turkey breast side up on flat rack in shallow roasting pan 2 to 2 1/2 inches deep.

For the best look, lightly brush or spray skin with vegetable or cooking oil.

Insert an oven-safe meat thermometer deep into the thigh without touching the bone.

Place the turkey in the preheated oven and heat until hot (140° F).

How do you defrost a turkey?Here are 3 safe ways to thaw your bird for Thanksgiving

baked turkey

Cover breasts loosely with foil after 1 to 1 1/2 hours to prevent overcooking and drying.

Start checking the doneness of the turkey about 30 minutes before the recommended cooking time.

The turkey is done when the meat thermometer reaches 140.° F on the thigh.

Chop and serve immediately.

Cooking in a regular oven (325°F)

Weight / Cooking time Grilled (thawed) / Grilled (frozen) cooking time / Smoked (thawed) cooking time

8-10 lbs – 1 1/4 to 1 3/4 hours. / 2 1/4-3 1/4 hours. / 1 1/4- 1/2 hours

10-16 lbs – 1 3/4 to 2 1/4 hours. / 2 3/4-3 3/4 hours / 1.5 to 2 hours

16-18 lbs – 2 1/4 to 2 1/2 hours. / 3 1/4-4 hours / 2-2.5 hours.

whole turkey breast

Turkey breast is tender, delicious, and easy to roast if you follow these steps.

Preheat the oven to 325 degrees° F.

Remove the entire breast from the bag. Drain the juice and pat dry with a clean paper towel.

Place brisket, skin side up, on flat roasting rack in a 2-inch-deep roasting pan. Do not add water to the pot.

For the best look, lightly brush or spray skin with vegetable or cooking oil.

Open the lid and roast according to the cooking schedule or until the meat thermometer on the thickest part of the breast reaches 170.° F. If the chest is stuffed, the center of the stuffing should be 165.° F.

Roasting times will vary if the turkey is covered or in an oven cook bag.

Let the turkey breast stand for 15 minutes to allow the juices to set before removing the stuffing and carving.

Frozen turkey breasts can also be roasted. Please follow these steps:

Roast skin side down, uncovered, in a flat rack in a 325 2-inch deep open roasting pan° F for the first hour.

Remove from oven, carefully remove gravy packet, and refrigerate packet for future use.

With the breast skin side up, lightly brush or spray the skin with vegetable or cooking oil for best visibility.

Open the lid and roast according to the cooking schedule or until the meat thermometer on the thickest part of the breast reaches 170.° F. If the chest is stuffed, the center of the stuffing should be 165.° F.

Allow the breast to sit for 10 minutes before sculpting.

Cooking in a regular oven (325°F)

Weight / Cooking time (without stuffing) / Cooking time (with stuffing)

3-5 1/2 lbs. – 1.5 to 2.5 hours. / 2-2 3/4 hours

5 1/2 to 9 lbs. – 1 1/4-2 3/4 hours. / 2 3/4-3 1/4 hours.

Cooking in a convection oven (325°F)

Weight / Cooking time (without stuffing) / Cooking time (with stuffing)

3-5 1/2 lbs. – 1 1/2 -2 hours. / 1 3/4-2 1/2 hours.

5 1/2 to 9 lbs. – 2-2.5 hours. / 2.5 to 3.5 hours

18-22 lbs. – 2.5 to 3 hours. / 3 1/4-3 3/4 hours

22-24 lbs. – 3-3.5 hours. / 3 3/4-4 1/4 hours.

Cooking in a regular oven (325°F)

weight / unfilled

3-5 1/2 lbs. 3-3 3/4 hours.

5 1/2 to 9 lbs. 3 3/4 -4 1/2 hours.

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boneless roast

For small groups who love the taste of roasted turkey, try the boneless roast. These instructions will make it easier than ever.

Preheat the oven to 325 degrees° F.

Remove the outer plastic net and package. Leave inner string net on roast.

Drain the juice and pat dry with a clean paper towel. Refrigerate the gravy pack.

To easily remove the net before serving, lift the string net and offset the roast.

Place roast skin side up on flat roasting rack in a 2-inch deep roasting pan. Do not add water to the pot.

Roast according to cooking schedule or until meat thermometer in center of roast breast reaches 170.° F and turkey roast center reaches 175° F.

Roasting times will vary if the turkey is covered or in an oven cook bag.

To facilitate net removal after roasting, wrap roast in foil and let stand for 10 minutes. Remove nets and slice roast.

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cooking roast from frozen

Preheat the oven to 325 degrees° F.

Remove the gravy pack with a spatula and refrigerate.

Place roast skin side up on flat roasting rack in a 2-inch deep roasting pan. Do not add water to the pot.

Roast according to cooking schedule or until meat thermometer in center of roast breast reaches 170.° F and turkey roast center reaches 175° F. Wrap the roast in foil and let sit for 10 minutes to facilitate net removal after roasting. Remove nets and slice roast.

Cooking in a regular oven (325°F)

Thaw/Freeze

1 3/4-2 hours. / 2.5 to 3 hours

Cooking in a regular oven (325°F)

frozen

2.5 to 3 hours.

roasting tips

If you bake it frozen, you won’t be able to adjust the cord netting, so be sure to wrap it in foil when you take it out of the oven.

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Written by Natalia Chi

Chicago Popular; Chicago breaking news, weather and live video. Covering local politics, health, traffic and sports for Chicago, the suburbs and northwest Indiana.

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