how to cook a butterball turkey

How To Cook A Butterball Turkey At Home – Easy Style

Cooking a Butterball turkey for the very first time can be nerve-racking and that thawed turkey sitting on the counter looking at you can be very intimidating. I am here to tell you, it is not that bad.If you already purchased a turkey fryer, you must eager to learn how to cook a butterball turkey using a turkey fryer.

Cooking a Butterball turkey is actually pretty simple, it just takes a little patience while you wait for it to slowly roast in the oven until the skin turns a beautiful golden brown color.

How To Cook A Butterball Turkey

What You Need:

  • Roasting Pan
  • Baster
  • Meat Rack
  • Aluminum Foil
  • Pastry Brush
  • Thawed Turkey
  • Melted Butter or Vegetable Oil
  • Salt
  • Pepper
  • Seasoning

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**The type of seasoning you use is completely up to you. Some people opt for salt and pepper only. Others may use sage and poultry seasoning, or other herbs.

Also Read: Air Fryer Fried Chicken Recipe

Cooking Direction for Butterball Turkey

The first, most important step to roasting a turkey is to determine how long it needs to cook. You don’t want to have all of your sides ready and still be waiting on the turkey to cook while the sides get cold.

A turkey that weighs under 15 pounds needs to cook for about 15 minutes per pound. A larger turkey needs to cook for about 12 minutes per pound. That means, for a 20 pound turkey, it will need to cook for approximately four hours.

Follow Below Steps Sequentially:

  • Preheat your oven to 325° F.
  • Open the bag the turkey came in and drain all the juices.
  • Thoroughly rinse the turkey with cold water and pat dry.
  • Place the meat rack in the roasting pan and place the turkey on the meat pan.
  • Remove the gizzards and neck from the inside of the turkey.(You can use these “extra parts” for the gravy or stuffing, or simply discard them)
  • Make sure the turkey is breast side up, with the wings turned back.
  • If you are stuffing your turkey, this is where you will shove the stuffing into the large cavity of the turkey.
  • Brush the melted butter or vegetable oil over the entire turkey using your pastry brush. I also pour a little extra in the bottom of the pan.
  • Insert your meat thermometer into the thigh of the turkey. Do not let it touch any stuffing or the bone. This is very important because you do not want to serve under-cooked turkey to your guests.
  • Set the roasting pan with the turkey in the center of the preheated oven.
  • Periodically baste your turkey with the melted butter and turkey drippings from the bottom of the pan. This will help keep your turkey moist.
  • About two-thirds of the way into the cooking time, place the aluminum foil over your turkey like a tent. Be careful to not allow it to touch the skin. This will prevent over browning of the skin.
  •  When your meat thermometer reaches 180° F, you can remove your turkey from the oven.
  •  Allow the turkey to rest for fifteen minutes, then it is ready to carve and serve.

Final Words

Yes, your turkey is completely ready to serve.As i said at the begening,this is so simple, even a ameature cooker like me can learn how to cook a butterball turkey & wonder his neigbours.Believe this post will make you intersted to cook a turkey . Don’t forget to share your opinion while you follow our recipe.Learn more about infrared cooking here.

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9 thoughts on “How To Cook A Butterball Turkey At Home – Easy Style”

  1. Good morning !!!! I am seeing people pulling the turkey at 150 / 155 and letting it rest, I have a 20 lb butterball and am considering trying it, any suggestions thanks Frankie D.

    1. I got this technique from my sister and have used it for over the past 10 years and it works without fail.

      I cook Turkey at 425* for 1 hr and 325* for the remaining time. I will singe off any feather bits (often you will see a piece in the skin (I burn this off. I will also melt any large pockets of fat (discolored areas that look unnaturally bulbous and white) The larger turkey fat pockets taste awful if they don’t melt during the cooking of the bird. Sort of like gristle in fatty piece of steak.

      I separate the skin from the meat starting at the back of the bird and not going all the way through to the front make sure to do this on the thigh & leg (careful not to break the skin and leave it attached in front making a pocket).

      Heat on stove under medium heat olive oil, rosemary, tarragon, and allow them to bloom in the oil. You’ll smell the tarragon and rosemary in the air once they have released their oils in the olive-oil remove from heat. Add 2 tbsp cold butter to the mix and along with salt and pepper the butter will melt. (this will be your basting liquid) It should have become thicker than when the herbs were being bloomed. If not add 1 or 2 tbsp butter to thicken it a bit more. (I don’t give measurements of this because it depends of the weight of your bird)

      Rub this under the skin between the meat and skin. Getting the white meat especially well covered cover the thigh and leg as well. This rub the basting spices on the outside of the bird as well.

      Turkey Roasting is based on the type of meat. White should be at 160 HOWEVER DARK (LEG/THIGH) needs to reach 175.

      If you stuff the bird then the stuffing needs to be cooked to a temperature of 190* As a result I don’t stuff the bird as it adds to the cook time and makes it more challenging to get all 3 parts to the right temp.

      Once your temps are all achieved. White 160, Dark 175, Stuffing 190 (if cooked in bird) Now remove from heat and tent under foil for 30 minutes on a platter or cooking board in a warm area.

      During this time the bird continues to cook and stabilize the temperature. During this time you can take the drippings out of the pan (if bits are stuck heat the pan and use a bit of white wine to de-glaze the pan. strain off the fat) and start the gravy.

      To do this make a roux by taking 2 tbsp butter and adding 1/4 cup flour to a saucepan (have 1 cup milk standing by)

      Under medium heat melt the butter in the flour and continue to stir until the mixture starts to become gluey put in a bit of the mild and remove from heat stir constantly continue to add milk until it is all incorporated. (add milk if needed so that it makes a thick sauce. add the drippings to this along with turkey stock and a few vegetables. carrot celery rosemary tarragon. heat and stir. once it has heated and the gravy is thick (the whisk leaves a brief trail when going through it and coats the whisk when removed. strain this to remove any bits leaving you with a smooth gravy. (keep this warm)

      I normally have someone else cooking green bean casserole, mashed potatoes, and holy trinity (Carrot, Broccoli, Cauliflower) They start it when I tell them that the Turkey about an hour from done (white meat at 150) So when I pull the bird they put what needs to be baked right back in the oven and everything is ready together.

      I know I told you way too much info, but I got the same thing given to me over 10 years ago. It’s to the point where the family automatically starts asking me if I am coming to thanksgiving because everything has been pretty foolproof (except one year when the oven element went bad) We went to McDonald’s because there was no way to fix it and the turkey wasn’t close to being done and had to go in the bin.

  2. I’m cooking a turkey tomorrow for some Vet’s It’s a 14 lb and I have no idea how long to cook the bird. Can you please help me ?

  3. We have a special recipe for slow cooker turkey dish. Can we do this as a slow cooker meal or must we pre-cook the whole turkey breast then cut (about 3 lbs)? The meal is curried turkey cutlets (Campbell’s soup slow cooker meals). We live overseas and do not currently have access to turkey cutlets.

    Our plan right now is to thaw the turkey breast, cut it into cutlets and then cook per the recipe. It will cook for 6-7 hours in slow cooker.

    Your thoughts?
    Jeff

    1. Absolutely! You just need to ensure the bird is elevated on a rack and carefully monitor the temp because some roaster pans don’t keep it in check. Also cover the bird with foil because the top of the roaster tends to not keep the humidity in the cooking area. NOTE: If the bird looks blonde you can put it a std oven or use a propane torch to give it a tan and crisp up the skin.

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