Butterball
Butterball Whole Turkey
What it is
This is a whole, uncooked turkey, typically sold fresh or frozen. It includes the breast, legs, wings, and thighs, all attached. It is a large bird, suitable for feeding a crowd. The skin is intact, ready for seasoning and cooking. It is a common centerpiece for holiday meals.
How people cook with it
Whole turkeys are primarily cooked by roasting. They can also be deep-fried or smoked for different flavor profiles.
- Roasting for holiday meals
- Smoking for a backyard barbecue
- Deep-frying for a crispy exterior
- Braising for tender, moist meat
To prepare a whole turkey, it is often thawed if frozen, then seasoned inside and out with herbs, salt, and pepper. Some people stuff the cavity with aromatics like onions, celery, and herbs. It is then placed in a roasting pan and cooked in an oven until the internal temperature reaches a safe level. Basting with pan juices or butter can help keep the skin moist and golden brown. Resting the turkey after cooking is crucial for juicy results.
How it differs from similar foods
Compared to turkey parts like breasts or thighs, a whole turkey offers a complete bird, allowing for a traditional presentation. Cooking a whole bird requires more time and attention to ensure even cooking of all its parts.
Who it is for
Home cooks preparing traditional meals for families and gatherings often choose a whole turkey.
How to keep the rest
If fresh, keep refrigerated at or below 40°F (4°C) and cook within one to two days. If frozen, store in the freezer at 0°F (-18°C) or below. Thaw frozen turkeys safely in the refrigerator, cold water, or microwave.