BUTTERBALL TURKEY COOKING RECIPE

BUTTERBALL TURKEY COOKING RECIPE

Here’s the official, most reliable way to cook a Butterball turkey, based on Butterball’s own recommendations (as of 2025). This is the classic roasted whole turkey method they promote on their website, packaging, and Turkey Talk-Line.

Butterball’s Official Roasted Turkey Recipe

1. Choose Your Turkey

  • Butterball turkeys come fresh or frozen.
  • Thaw completely if frozen: – Refrigerator: 24 hours per 4–5 lbs (e.g., 12-lb turkey = 3 days) – Cold water (changed every 30 min): 30 minutes per pound

2. Preheat Oven

  • 325°F (165°C) – This is Butterball’s recommended temperature for even cooking and juicy results.

3. Prep the Turkey

  • Remove neck and giblets from both cavities.
  • Drain juices and pat dry with paper towels (inside and out).
  • (Optional) Stuff the cavity loosely with stuffing (allow ¾ cup per pound of turkey) OR leave unstuffed for faster, more even cooking.
  • Brush the skin with vegetable oil or melted butter.
  • Season generously with salt and pepper (inside and out). You can also use herbs like thyme, rosemary, or Butterball’s own seasoning packets.

4. Roasting Times at 325°F (Unstuffed Turkey)



Turkey Weight Approximate Roasting Time
10–18 lbs 3 – 3½ hours
18–22 lbs 3½ – 4 hours
22–24 lbs 4 – 4½ hours
24–30 lbs 4½ – 5 hours

Add about 30–45 minutes if stuffed.

5. How to Roast

  • Place turkey breast-side up on a flat rack in a shallow roasting pan (2–2½ inches deep).
  • Insert an oven-safe meat thermometer into the thickest part of the thigh (not touching bone).
  • No need to baste or tent with foil (Butterball says their turkeys are specially bred to self-baste).
  • Roast until the thigh reaches 180°F and the breast/center of stuffing reaches 165°F.

6. Rest & Carve

  • Remove from oven, tent loosely with foil, and let rest 30 minutes (this makes it juicier and easier to carve).
  • Carve and serve.

Butterball’s Top Tips

  • Don’t rely on pop-up timers alone — always verify with a meat thermometer.
  • No water in the bottom of the pan.
  • If the skin browns too quickly (rare at 325°F), you can loosely cover the breast with foil in the last hour.

Quick Links (2025)

That’s it — this is the tried-and-true method used by millions every Thanksgiving. Enjoy your perfectly juicy Butterball turkey! 🦃

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