preparation
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How to prepare and cook a turkey

These turkeys make the perfect centerpiece for holiday gatherings and year-round special occasions in the oven or on the grill.
Frozen Whole Turkey
kg lbs Thawing time (fridge) Roasting time Stuffed Roasting time Unstuffed
2-4 5 - 8 2 days 3 3 hrs 2 1/4 2 hrs
4 - 5 8 - 11 3 days 3 - 4 hrs 2 - 3 hrs
5 - 8 11 -18 3 4 days 4 4 hrs 3 - 3 hrs
8 10 18 22 4 5 days 4 - 5 hrs 3 - 4 hrs
10 - 11 22 - 24 5 6 days 5 - 5 hrs 4 - 4 hrs
11 - 13 24 - 29 6 7 days 5 hrs 6 hrs 4 - 5 hrs
1.
Preheat oven to 325F/165C.
2.
Remove thawed or fresh turkey from bag.
3.
Remove neck from body cavity and giblets from neck cavity.
4.
Drain juices from cavity and blot with paper towels.
5.
Place lifter on rack in 3" deep roasting pan and then place turkey breast side up on lifter.
6.
Stuff neck and body cavities with stuffing if desired.
7.
Rub skin with cooking oil to prevent drying. (Do not cover)
8.
Insert oven-safe meat thermometer deep into the thickest part of the thigh next to the body, not touching the bone.
9.
Place on center rack of preheated oven.
10.
When the skin is light golden, about 2/3 done, loosely cover the breast and top of drumsticks with lightweight foil to prevent over cooking.
11.
Cook until meat thermometer reads 180F / 82C in the thigh and 165F / 74C in the center of the stuffing.
12.
When done, let the turkey stand for 20 minutes before carving.
Clean up: Wash hands, utensils and work surfaces with hot soapy water and disinfectant.
How to cook a frozen stuffed Turkey
Frozen Stuffed Turkey (Do not thaw, cook from frozen
kg lbs Roasting Time
4 - 5 9 - 11 4 - 6 hrs
5 - 6 11 - 13 6 6 hrs
6 - 7 13 - 15 6 - 6 hrs
7 - 8 15 - 18 6 - 7 hrs
8 - 9 18 - 20 7 hrs 8 hrs
1.
Preheat oven to 325F / 165C.
2.
Before removing bag, place turkey under warm running water for a minute. Remove plastic bag. Remove giblet and neck pack from underside of turkey.
3.
Place frozen turkey, breast side up, on a rack in a shallow roasting pan.
4.
Brush skin with vegetable oil to prevent drying.
5.
Shield neck and exposed stuffing with aluminum foil to prevent overcooking.
6.
Roast according to time listed on roasting chart.
7.
After 5 hours, loosely cover entire turkey with aluminum foil to ensure even cooking throughout.
8.
Check for doneness with a meat thermometer . The following temperatures must be reached: Thigh 180F / 82C - Center of stuffing 165F / 74C.
9.
Let stand for approximately 15 minutes before carving.
Clean up: Wash hands, utensils and work surfaces with hot soapy water and disinfectant.
Frozen Stuffed Turkey - Additional Information
We conducted various cook tests on 6 kilo Butterball Stuffed (cook from frozen) Turkeys to determine causes for variances in cook time. The starting temperature for all turkeys was 0F and the done temperature was 165F in the center of the stuffing and 180F deep in the thigh.

Foil cover: 3 hours Increased Cook Time Tightly covering your six kilo Stuffed Turkey in foil adds an unbelievable 3 hours to the roasting time. The foil blocks air flow around the turkey significantly increasing the roasting time

Disposable foil pan: 1 - 1 hours Increased Cook Time Using a disposable foil pan to roast your six kilo stuffed turkey adds one hour to the cook time. If you place the foil pan on a cookie sheet to provide stability another 15 minutes cook time is needed.

Low oven temperatures: 1 hours Increased Cook Time Even though the dial is set at 325F your oven may not reach that temperature. A six kilo frozen Stuffed Turkey cooked at 300F requires 1 hours more time than shown on the chart. An inexpensive oven thermometer can be used to check the accuracy of your oven.

Type of roasting pan: 1 hours Increased Cook Time Using a stainless roasting pan or stainless lasagna type pan increases the cook time of a six kilo turkey by 1 hours as this type of pan does not conduct heat in the same manner as a dark roasting pan.

Frequent checking: 1 hours Increased Cook Time Opening the oven door every 15 minutes to check on the turkey allows so much heat loss that an additional 1 hours is needed to bring the six kilo turkey up to a safe temperature.
1.
Preheat gas barbecue to medium low.
2.
Place unstuffed turkey breast-up on rack in a shallow pan.
3.
Put 1/2 inch of water in pan (not touching turkey) and add water as needed during cooking.
4.
Brush skin with vegetable oil to prevent drying.
5.
Place pan in center of grill and close lid.
6.
Rotate pan after 1 hour to ensure even cooking.
7.
Continue to cook until meat thermometer placed in thigh reads 180F and breast reads 170F.
8.
Insert oven-safe meat thermometer deep into the thickest part of the thigh next to the body, not touching the.
9.
Place on center rack of preheated oven.
10.
When the skin is light golden, about 2/3 done, loosely cover the breast and top of drumsticks with lightweight prevent over cooking.
11.
Cook until meat thermometer reads 180F / 82C in the thigh and 165F / 74C in the center of the stuffing.
12.
When done, let the turkey stand for 20 minutes before carving.
Clean up: Wash hands, utensils and work surfaces with hot soapy water and disinfectant.
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