Turkey Recipe Tips and Thanksgiving Answers by Butterball Experts

For over four decades, the Butterball Turkey Talk-Line has served as a dependable lifeline for Thanksgiving tips and for answering everyone’s turkey-related questions.

Armed with a mission to lend a helping hand to home cooks across America, the Butterball Turkey Talk-Line is available through a variety of platforms. You can dial 1-800-Butterball to get real-time advice over the phone, email your question to a seasoned expert, or text your concern to 844-877-3456. To keep pace with modern communication trends, Butterball has also implemented an online chat service that’s primed to assist you through your turkey conundrums.

In addition to these communication channels, the turkey brand has taken the initiative to develop a series of instructive videos. These tutorials, available online, offer clear, step-by-step guidance on the critical aspects of preparing turkey, from thawing to carving, and ultimately, roasting a finished turkey. 

Furthermore, the Butterball CEO shared his perspective and insight for Thanksgiving turkeys.

“We expect bigger turkeys this year because we are going to have bigger groups. People are travelling more this year. They are able to get back to celebrating with their friends and family that maybe they didn’t do the last couple of years. When you can buy a turkey for about a dollar per pound, compare that to any other protein, and it’s really hard to come up with a solution that is going to be better than that from an economic standpoint.”

Jay Jandrain, Butterball CEO, via Fox Business

Important Turkey Recipe Cooking Questions Answered

Good Morning America also featured Butterball experts to answer some of the most common turkey questions.

If your turkey isn’t fully thawed, immerse it in a cold water bath. For every 4 pounds of turkey, thaw it for 30 minutes. Never thaw a turkey at room temperature. A fully thawed turkey can be refrigerated at 40 degrees or below for up to four days before cooking.

If there is ice inside the turkey, remove it and proceed with normal cooking. Use a meat thermometer to ensure proper temperatures are achieved.

Contrary to popular belief, it’s not necessary to wash your turkey. According to the U.S. Department of Agriculture, rinsing raw poultry can spread germs causing foodborne illnesses. Instead, drain the juices and pat dry with a clean paper towel.

If you are without a roasting pan, an economical solution is to use an inexpensive, aluminum pan from your local grocery store. If you don’t have a rack for roasting, create an aluminum foil coil or use sturdy vegetables like carrots to provide the necessary elevation.

For beautifully cooked and crispy skin, brush the breast of the turkey with any neutral oil before baking.

If your turkey is browning too quickly, create a foil ‘tent’ to shield the areas getting too brown. This prevents dryness by allowing other parts of the turkey to brown evenly.

To know if your turkey is done, rely on a meat thermometer. The stuffing should be at 165 F, the breast at 170 F, and the thigh at 180 F.