9 Questions With Butterball®Turkey


For many of us each year there is one thing we are thankful for more than most: The Butterball Turkey Talk-Line. Our “9 Questions With” talks turkey with Butterball®. If you have more questions there are now a number of ways you can talk turkey with them:

Call them at 1-800-288-8372

Text them at 844-877-3456

Chat on-line


9 Questions With Butterball Turkey Talk-Line®

  1. Choosing your bird: There are a number of considerations when buying a turkey. Firstly, how many people are you serving? From here you should consider how many adults versus children, whether they’re light or heavy eaters, and whether or not you want leftovers. For more help, check out our calculators and learn why Butterball® Turkeys are the best available.
  2. Ok, how much time should I plan to thaw a 10-pound turkey? It depends how you are thawing your bird. The refrigerator is actually the best way, but it takes more time. For a 10 pound bird 2.5 days. If you are cold-water thawing, it’s a shorter wait but more work, because you need to constantly change the water every 30 minutes. But around 5 hours for a 10 pounder.
  3. How long can my turkey sit in the refrigerator before I need to cook it? 4 days
  4. How do I know if my turkey is done? Get a meat thermometer. You are looking for 180* F in the thighs; 170 in the breast; and your stuffing should be around 165*.
  5. If I decide I want to stuff my bird this year, how do I know how much stuffing I need? Stuff both the neck and body cavities of a completely thawed turkey, allowing 1/2 to 3/4 cup of stuffing per pound. Don’t pack stuffing too tightly, as it may cause uneven cooking.
  6. What temperature should I have my oven at if I am roasting a turkey? 325 degrees.
  7. How long should I let my turkey sit before I start carving it? 15-20 minutes
  8. I want to add some flavor this year, so I am going to marinate my turkey. Where should I inject it?  Insert it into the breasts and thighs of the turkey (see the diagram above). Each thigh and each side of the breast should be injected with .5 ounces of marinade for every 5 lbs. of turkey.
  9. Ok, I know about roasting and frying my turkey, but are there other methods I should consider? Sure there are a couple of new trends including air-frying and spatchcocking. Smoking a turkey is a great alternative. Click here for the various methods





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