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Butterball suggests a temperature of 170°F in the breast, 180°F in the thigh, and 165°F in the stuffing (if you’ve chosen to cook your stuffing inside the bird).
It there's time, make turkey broth with some turkey wings, the turkey neck, heart and gizzard. An earlier version of this story was originally published on Nov. 23, 2023.
Add half a cup of orange juice to the crockpot, around the turkey breast (not on top), then top the turkey with one full can of whole berry cranberry sauce. Finally, add some maple syrup to the top.
Carlyle and her Turkey Talk-Line colleagues agree with our Test Kitchen’s guideline for how much turkey to buy: Aim for 1 ½ pounds per person for a whole turkey.
The only time indicator reads, "After 4 hours, loosely tent the breast with foil to avoid overcooking." The back of the bag also claims that it takes 4–5 hours to cook.
Season and tie the turkey breast. Smear the turkey breast all over with the herb paste, using your fingers to slide some of the paste under the skin, being careful not to loosen the skin completely. Using your hands, arrange the turkey breast in a neat shape, tucking the edges under so the breast sits plumply on the cutting board.
According to Butterball's website, "Butterball received its name from the broad breast and plump, round shape of the turkey." [8] Peters licensed the Butterball name to Swift for ten years before selling it to them in the 1960s, which was acquired by ConAgra in 1990. Leo Peters retained rights to use the name Butterball Farms for his butter ...
Butterball’s new cook-from-frozen turkey goes directly from the freezer to the table, no thawing needed. ... At five hours, the turkey temped at 160°F in the breast and 165°F in the thigh.