1 whole turkey
water or turkey broth
extra virgin olive oil
Please refer to turkey packaging for instructions on how to safely defrost and cook a turkey or consult the Butterball Turkey Hotline. Preheat oven to 325°F. Remove turkey from the packaging. Remove neck and giblets (usually stuffed into the center or back of the bird in a sealed plastic bag. Rinse bird inside and out with water. Drain water and juices and pat dry with clean paper towels. Place turkey breast side up on a flat rack in a roasting pan. Turn the wings back to hold the neck skin in place. (Tucking the wings will help stabilize the turkey in the pan and when carving) Brush skin lightly with olive oil then season with salt and pepper. Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. Place your turkey in the oven uncovered. When the turkey is about ⅔ done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking. Your turkey is done when the temperature with a meat thermometer is 180° F in the thigh and 165° F in the breast. Lift turkey onto a platter and let stand for 15 minutes before carving.
Got a turkey-related question?
Call the Butterball Turkey Hotline at 1-800-BUTTERBALL 1 (800) 288-8372. The Butterball team is available to help you Monday – Friday, from 10:00 a.m. – 7:00 p.m. EST.
Never stuff the turkey! It cooks faster unstuffed and it is safer.
Use the turkey neck and giblets to make turkey soup.