BUTTERBALL Preparing your Turkeyhttps://butterball.com

10 come 18 lbs3 come 4 days5 to 9 hrs.

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3 to 3½ hrs.3¾ to 4½ hrs.
18 to 22 lbs4 to 5 days9 to 11 hrs. 3½ to 4 hrs.4½ come 5 hrs.
22 to 24 lbs5 to 6 days11 to 12 hrs. 4 come 4½ hrs.5 come 5½ hrs.
24 to 30 lbs6 to 7 days12 come 15 hrs. 4½ to 5 hrs.5½ to 6½ hrs.
If turkey is spanned or placed in stove cooking bag, time will vary
THAW refrigerator allow at the very least 24 hours for every 4 pounds ar unopened turkey chest side up, on a tray in frozen fridge following over guidelines, or till thawed. fast Thaw enable 30 minutes per pound ar unopened turkey breast down,in sinkfilled v cold madness water. Adjust water every 30 minutes. When thawed, save in refrigerator until prepared to cook. PREPARE eliminate packaging eliminate Turkey from wrapper. Take the end the neck and also giblets native the body cavities. Drain juices and also pat turkeywith file towels. stuff Turkey - If desired ingredient turkey just before roasting. Lightly fill neck cavity, rotate wings back to host neck skin in place. Stuff human body cavity and also lightly return legs to tucked position. No trussing is necessary. ROAST Preheat oven to 325°F place turkey breast side up, onflat roasting rack in 2" deep open roasting pan. Brush or spray with vegetable oil. Roast follow to the time guidelines above. To protect against overcooking, loosely cover breast v lightweight foil when about two-thirds done. To examine for doneness, temperature top top a meat thermometer must be 165°F breast / 180°F thigh. If the turkey is stuffed, relocate thermometer to facility of stuffing, temperature shoud be 165°F. Double check temperature because that food safety. NOTE: as soon as the thigh muscle is pierced deeply with a fork, juices must be clear and also no much longer reddish pink. Permit turkey was standing 15 minutes before carving. MEAT THERMOMETER direction Thermometer tip have to be put in thigh (not drumstick), not touching bone. Position tip of thermometer to it is in pointing in the direction of (not in) human body cavity. 165°F in breast, 180°F in thigh, 165°F in stuffing. Re-insert thermometer to double check temperature for food safety.
CARVING directions remove Drumstick reduced entire leg off by hold drumstick and cutting through skin all the way to the joint. Eliminate by pulling the end and ago using suggest of knife to disjoint it. Different thigh and also drumstick at joint. Horizontal cut Insert fork in top wing to secure turkey. Make a long horizontal cut over wing joint with to human body frame. Slicing start halfway increase breast, reduced thin slce. When knife reaches horizontal cut, part will autumn free. Continue xlicing, starting cut at a greater point each time. i don"t recognize where this come from.
Preheat the cooktop to 450°. Put the turkey in and and fall the remperature to 350°Cooke 13 minutes for each lb of turkey if empty, 15 minutes if stuffed.About 3 hoursMeat thermometer have to read 180°F. Drumsticks should twist turn off easily.

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Betty Crocker

https://www.bettycrocker.com/how-to/tipslibrary/cooking-tips/how-to-cook-a-turkey#04APPROXIMATE cooking TIMESFOR STUFFED TURKEY (325°F cooktop temperature)*Turkey size (by weight) Time (in hours)
8 to 123 come 3 ½
12 come 143 ½ to 4
14 to 184 come 4 ¼
18 come 204 ¼ to 4 ¾
20 come 244 ¾ to 5 ¼



Remove the packet that giblets indigenous the cavity of the bird and also save them for gravy or stuffing. Next, rinse the bird inside and also out (optional) and also pat dry with paper towels.If you space stuffing the turkey, stuff it loosely, allowing about 1/2 come 3/4 cup stuffing per pound of turkey. See just how to stuff a turkey.Tie drumsticks together with string, and also brush the skin through melted butter or oil. See just how to truss a turkey.Insert a meat thermometer into the thickest part of the thigh. The thermometer should allude towards the body, and also should no touch the bone.What temperature to chef a turkey: ar the bird on a rack in a roasting pan, and also into a preheated 350°F (175°C) stove (or monitor recipe instructions). See how long to chef a turkey.Roast till the skin is a light gold color, and then cover the breast loosely with a foil time to prevent further browning. During the last 45 minute of baking, remove the foil time to brown the skin. Basting is no necessary, however helps promote even browning. The just reliable test because that doneness is the temperature the the meat, no the shade of the skin. The turkey is done as soon as the meat get an inner temperature that 165°F (75°C) at the thigh. If her turkey has actually been stuffed, the is essential to examine the temperature the the stuffing as well. The stuffing should also be 165°F. One more test is when and drumsticks move easily when lifted or twisted. They can virtually be twisted off.


You"ll begin with a totally thawed turkey and lots that kosher salt. You"ll usage 1 tablespoon that kosher salt because that every 5 pounds that turkey. Because that a 15 pound bird, that"s 3 tablespoons. Girlfriend can include any dried spice you choose to the salt, however it"s the salt that"s walking to work the magic here. Also, if you want to placed flavored (but not salted) butter under the skin, execute it now, prior to you salt, due to the fact that dry-brining will certainly make the skin rather firm and also prone come tearing.Sprinkle the turkey inside and also out with salt, concentrating many of the salt top top the chest area. If you"re going to truss the turkey, execute it now.Cover the turkey loosely with plastic wrap and also refrigerate.Uncover for the last 8 hours so the skin can air dry. This help promote a crisper skin when you roast it.No should rinse the bird, simply pat the dry and proceed through the roast turkey recipe of her choice.Note: A dry-brined turkey retains moisture so well the it usually doesn"t yield a lot of pan drippings for gravy. To store from burning away what drippings there are, to water unsalted or low-sodium turkey or chicken stock right into the roasting pan prior to it goes right into the oven. Taste the liquid before you do gravy to make sure it"s not as well salty.


Step 1: do the base warm 4 cups of turkey broth, chicken broth, or water--or a combination of broth and water--in a saucepan until hot but not boiling. This will certainly be offered as the basic of the gravy; you"ll be adding thickened turkey drippings (roux) for your last gravy. step 2: do the roux To conference up the turkey drippings, first transfer the cook turkey indigenous the roasting pan and set it on a cutting board to rest. Eliminate as much grease or fat as possible from the pan using a spoon, ladle, or gravy separator. To make reservation ¼ cup fat. ar the roasting pan over 2 burners top top the oven on medium heat. Deglaze the pan by including ½ cup water or various other liquid (wine, turkey, or chicken stock). Stir constantly and scrape the bottom the the pan to loosen browned bits. To water off the fluid from the roasting pan into a measuring cup or the saucepan of hot turkey broth. add ¼ cup reserved fat to roasting pan over medium heat. Whisk in ¼ cup all-purpose flour. Cook gently, stirring constantly, till the flour loses its "raw" smell and the mixture becomes gold in color. Food preparation the flour improves the thickening power of the roux and also adds color and nutty flavor come the gravy. action 3: integrate the base and the roux move the roux come a saucepan. Whisk in the warm turkey broth and also pan drippings and simmer over tool heat, stirring frequently, for 5 minutes or until thickened. action 4: Season the gravy Season come taste through salt and pepper. Carry to a warmed gravy boat or offer bowl and garnish through fresh chopped sage. Other herbs and also spices may suit your tastes together well; experiment through a pinch that cloves, a sprinkle that thyme, and a touch the mace.