Thawing a Butterball turkey in the refrigerator takes about 24 hours for every four to five pounds of weight. This is the first and most critical step if you want to know how to cook a butterball turkey properly. A properly thawed bird ensures even cooking and a juicy result every time.
Many people worry about cooking a whole turkey, but Butterball turkeys are designed to be forgiving. They come pre-brined, which means you don’t need to add salt or soak the bird overnight. This saves you time and reduces the risk of over-seasoning.
Let’s walk through the entire process from thawing to carving. You will have a golden, moist turkey that impresses your guests without the stress.
Thawing Your Butterball Turkey Safely
Never thaw a turkey on the counter at room temperature. Bacteria can grow quickly on the outer layers while the inside stays frozen. Always use one of these three safe methods.
Refrigerator Thawing Method
This is the easiest and safest method. Plan ahead because it takes time.
- Keep the turkey in its original wrapper.
- Place it on a tray or in a pan to catch any drips.
- Allow 24 hours for every 4 to 5 pounds of turkey.
- A 12-pound turkey needs about 3 days in the fridge.
- A 20-pound turkey needs about 4 to 5 days.
Once thawed, you can keep the turkey in the refrigerator for one to two days before cooking.
Cold Water Thawing Method
If you forgot to thaw the turkey in the fridge, use this faster method.
- Keep the turkey in its original leak-proof wrapper.
- Submerge it completely in cold tap water.
- Change the water every 30 minutes to keep it cold.
- Allow 30 minutes of thawing time per pound.
- A 12-pound turkey takes about 6 hours.
Cook the turkey immediately after using this method. Do not refreeze it.
Microwave Thawing Method
Only use this if your microwave is large enough and your turkey is small. Check your owner’s manual for specific instructions. Cook the turkey right away after microwave thawing.
How To Cook A Butterball Turkey
Now that your turkey is thawed, it is time to cook. Butterball turkeys are pre-brined, so you do not need to add salt or brine them. This makes the process simpler than with other brands.
Preparing The Turkey For The Oven
Follow these steps to get the bird ready.
- Remove the turkey from its wrapper.
- Take out the neck and giblets from the body cavity. Save them for gravy if you like.
- Pat the turkey dry with paper towels. Dry skin gets crispier.
- Do not rinse the turkey. Rinsing can spread bacteria around your sink.
- Let the turkey sit at room temperature for about 30 minutes. This helps it cook more evenly.
Seasoning And Flavor Options
Because the turkey is already brined, go light on salt. Focus on herbs, butter, and aromatics.
- Rub softened butter under the skin of the breast and over the skin.
- Season with black pepper, garlic powder, and dried herbs like thyme or rosemary.
- Stuff the cavity with onion halves, lemon wedges, garlic cloves, and fresh herbs.
- Do not overstuff the cavity. Leave room for air to circulate.
Trussing The Turkey
Trussing helps the turkey cook evenly and look neat. Tuck the wing tips under the bird. Tie the legs together with kitchen twine. This is optional but recommended for a nicer presentation.
Oven Roasting Instructions
Roasting is the most common method for cooking a Butterball turkey. Follow these temperatures and times for best results.
Oven Temperature And Timing
Preheat your oven to 325°F. This is the standard temperature for roasting turkey.
- Place the turkey on a rack in a roasting pan. The rack keeps it out of the juices.
- Add about 1 cup of water, broth, or wine to the bottom of the pan. This prevents drippings from burning.
- Do not add water to the bottom of the pan if you want the drippings for gravy. Instead, use broth.
- Roast the turkey uncovered for the entire time.
Use these approximate roasting times for a 325°F oven:
- 8 to 12 pounds: 2 ¾ to 3 hours
- 12 to 14 pounds: 3 to 3 ¾ hours
- 14 to 18 pounds: 3 ¾ to 4 ¼ hours
- 18 to 20 pounds: 4 ¼ to 4 ½ hours
- 20 to 24 pounds: 4 ½ to 5 hours
These times are for an unstuffed turkey. If you stuff the turkey, add 15 to 30 minutes to the total time. Always use a food thermometer to check doneness.
Basting The Turkey
Basting adds moisture and flavor, but it also opens the oven door and lets heat escape. Baste every 45 minutes if you want, but it is not required. Butterball turkeys stay moist without basting because they are pre-brined.
If you baste, use the pan juices. Do not add extra butter or oil. Brush or spoon the juices over the skin quickly and close the oven door.
When To Tent With Foil
If the turkey skin is browning too fast, tent it loosely with aluminum foil. This usually happens during the last hour of cooking. Do not wrap the turkey tightly. Just lay a piece of foil over the breast area.
Checking For Doneness
Do not rely on pop-up timers or color alone. Use a meat thermometer for accuracy.
Where To Insert The Thermometer
- Insert the thermometer into the thickest part of the thigh, away from the bone.
- Also check the thickest part of the breast.
- The turkey is done when the thigh reaches 175°F to 180°F.
- The breast should reach 165°F.
- If stuffed, the center of the stuffing must reach 165°F.
Letting The Turkey Rest
Resting is crucial. Let the turkey sit for 20 to 30 minutes before carving. This allows the juices to redistribute. If you cut into it too soon, the juices will run out and the meat will be dry.
Cover the turkey loosely with foil during resting. Do not wrap it tightly or the skin will soften.
Alternative Cooking Methods
Roasting is classic, but you can also cook a Butterball turkey using other methods.
Deep Frying A Butterball Turkey
Deep frying produces a crispy skin and moist meat. Use a turkey fryer designed for this purpose.
- Thaw the turkey completely.
- Pat it very dry. Water and hot oil do not mix.
- Season the turkey with a dry rub. Do not inject with butter or marinade.
- Heat oil to 350°F. Use peanut or canola oil.
- Lower the turkey slowly into the oil.
- Cook for 3 to 4 minutes per pound.
- Check that the internal temperature reaches 165°F in the breast and 175°F in the thigh.
Always fry turkey outdoors on a flat, non-flammable surface. Keep a fire extinguisher nearby.
Smoking A Butterball Turkey
Smoking adds a deep, smoky flavor. Use a charcoal or electric smoker.
- Set the smoker to 225°F to 250°F.
- Use wood chips like apple, hickory, or cherry.
- Place the turkey on the smoker grate.
- Smoke for 30 to 40 minutes per pound.
- Spritz the turkey with apple juice or broth every hour to keep it moist.
- The internal temperature must reach 165°F in the breast.
Roasting In A Bag
Using an oven bag reduces cooking time and keeps the turkey moist.
- Preheat the oven to 350°F.
- Add 1 tablespoon of flour to the bag and shake it.
- Place the turkey in the bag with some aromatics.
- Close the bag with the included tie and cut slits in the top.
- Roast for about 2 hours for a 12-pound turkey.
- Check the temperature with a thermometer inserted through the bag.
Carving The Turkey
Carving properly ensures you get the most meat and a nice presentation.
Tools You Need
- A sharp carving knife
- A carving fork
- A cutting board with a groove to catch juices
Step-By-Step Carving
- Remove the legs by cutting through the joint where the thigh meets the body.
- Separate the drumstick from the thigh at the joint.
- Remove the wings by cutting through the joint.
- Slice the breast meat by cutting parallel to the breastbone. Start at the top and work down.
- Slice the thigh meat away from the bone.
Arrange the meat on a platter and serve warm.
Storing Leftovers
Proper storage keeps your turkey safe to eat for days.
- Remove all meat from the bones within 2 hours of cooking.
- Store in airtight containers or wrap tightly in foil or plastic wrap.
- Refrigerate for up to 4 days.
- Freeze for up to 3 months.
Reheat leftovers to 165°F before eating. Use the oven or microwave, but avoid drying out the meat.
Frequently Asked Questions
Do I Need To Brine A Butterball Turkey?
No. Butterball turkeys are already pre-brined with a solution that keeps them moist and flavorful. Adding extra salt can make the meat too salty.
Can I Cook A Frozen Butterball Turkey?
Yes, but it takes much longer. You can cook a frozen turkey in the oven, but you must remove the giblets as soon as the turkey thaws enough. Expect about 50% more cooking time. Always check the internal temperature.
What If My Turkey Is Still A Little Frozen In The Center?
Do not cook a partially frozen turkey. The outside will overcook before the inside reaches a safe temperature. Thaw it completely first using the refrigerator or cold water method.
How Do I Keep The Turkey Breast From Drying Out?
Butterball turkeys are designed to stay moist, but you can help by covering the breast with foil if it browns too fast. Also, do not overcook. Use a thermometer and remove the turkey from the oven when it reaches the correct temperature.
Can I Stuff A Butterball Turkey?
Yes, but it is safer to cook stuffing separately. If you stuff the turkey, make sure the center of the stuffing reaches 165°F. This often means the turkey meat will be overcooked. Cooking stuffing in a casserole dish is easier and safer.
Cooking a Butterball turkey does not have to be complicated. With proper thawing, simple seasoning, and accurate temperature checks, you will get a beautiful bird every time. Remember to let it rest before carving and store leftovers promptly. Enjoy your meal.