How to Roast

It’s easy with the Butterball® Open-Pan Roasting Method.

  1. Preheat oven to 325°F. Remove turkey from bag. Drain juices and pat dry with clean paper towels.
  2. Place turkey lifter across full length of flat rack in a shallow roasting pan, 2 to 2 1/2 inches deep.
  3. Tuck wings back to hold the neck skin in place. Place thawed or fresh turkey, breast up, on the turkey lifter. Rest loops on turkey, not over edge of pan during roasting.
  4. Brush the skin with vegetable oil. Further basting is unnecessary.
  5. Insert oven-safe meat thermometer deep into the lower part of the thigh, not touching the bone. (Thigh should reach 180°F. If the turkey is stuffed, move thermometer to center of stuffing. Stuffing should be 165°F when done.)
  6. Place your turkey in the oven.
  7. When the turkey is about 2/3 done, loosely cover the breast and top of drumsticks with a piece of foil to prevent overcooking.
  8. Start checking for doneness about 30 minutes before end of recommended cooking times.
  9. Turkey is done when the meat thermometer reaches the following temperatures:
    • 180°F deep in the thigh. Juices should be clear when thigh is pierced deeply.
    • 165°F in the center of the stuffing, if turkey is stuffed.
  10. Lift turkey onto platter and discard turkey lifter.
  11. Let your turkey stand 15 minutes before carving.

See the full Web site for specific instructions for all Butterball products at www.butterball.com.