Yes.

Butterball turkeys are stuffed immediately after processing.

Then they are blast-frozen so there is no opportunity for bacterial growth.

The turkey is cooked from frozen so again there is no opportunity for bacterial growth.

But to be absolutely sure, your turkey’s safe to eat, just follow these roasting directions:

• Preheat over to 325°F/165°C.
• Before removing the bag, place the turkey under warm running water for one minute.
• Remove the bag.
• Remove the neck and giblets from the underside of the turkey.
• Place the frozen turkey, breast side up, on a rack in a shallow roasting pan.
• Brush the skin with vegetable oil to prevent drying.
• Shield the neck area and exposed stuffing with foil to prevent overcooking.
• Roast according to time listed on roasting chart.
• Loosely cover with foil if skin is becoming too dark.
• Check if it’s cooked with a meat thermometer.
• Allow the turkey and stuffing to stand for 15 minutes before carving.

The turkey is done when the thigh temperature reaches minimum 180°F/82°C and the center of the stuffing reaches minimum 165°F/74°C.