How To Cook A Turkey
Published: November 27, 2015
How To Cook A Turkey, Roasting in an oven is one of the most popular ways to cook a turkey. It’s simple, convenient, and gives your turkey a classic flavor. Whether you’re a first-time cook or a seasoned pro, we’ve got answers to all of your questions.
If you’re using a convection oven, be sure to consult Butterball’s adjusted cooking instructions. Consult your manufacturer’s handbook for tips to use your specific oven.
The Butterball Turkey Talk-Line provides answers to all turkey questions in English and Spanish at 1-800-BUTTERBALL (800-288-8372) from now until December 24, 2014. It’s open Monday through Friday from 8am-8pm CT, and on Thanksgiving Day from 6am-5:00pm CT.
Roasting a whole turkey is easier than you think.
Just follow these simple instructions for a fresh or thawed turkey:
Preheat oven to 325° F. Drain juices and pat dry with clean paper towels.
Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2 1/2 inches deep.
Turn the wings back to hold the neck skin in place. (Tucking the wings will help stabilize the turkey in the pan and when carving) Brush or spray skin lightly with vegetable or cooking oil for best appearance.
Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. When the thigh is up to temperature, and if the turkey is stuffed, move the thermometer to the center of the stuffing.
Place your turkey in the oven.
When the turkey is about done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking.
Your turkey is done when temperature is 180° F in thigh and 165° F in breast or stuffing. Lift turkey onto platter, and let stand for 15 minutes before carving.
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