* Butterball turkeys typically range from 10 to 25 pounds.
** If you are grilling, be sure to make your stuffing on the stove-top, not inside the turkey.
WHAT'S THE BEST WAY TO THAW A TURKEY?
Refrigerator thawing is recommended. However, if short on time, submerge the turkey in cold water. Thawing the turkey at room temperature is not recommended as it could promote bacterial growth.
Refrigerator Thawing:
Thaw turkey in unopened wrapper, breast-side up, on a tray in the refrigerator.
For every four pounds of turkey, allow at least one day of thawing.
Cold Water Thawing:
Place turkey in unopened wrapper, breast down and cover completely with cold tap water.
Change water every 30 minutes to keep surface of turkey cold.
Estimate minimum thawing time to be 30 minutes per pound for a whole turkey.
HOW DO I KNOW WHEN THE TURKEY IS DONE?
Turkey is done when the meat thermometer reaches the following temperatures:
180°F deep in the thigh; also, juices should be clear, not reddish pink when thigh muscle is pierced deeply.
160°F in the center of the stuffing, if turkey is stuffed. When the stuffed turkey is done, remove turkey from oven and let turkey with stuffing stand 15 minutes. This stand time allows the stuffing temperature to reach 165°F for an added measure of safety.
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