Butterball Turkey Talk-Line
Top 5 Turkey Mistakes
For every four pounds of turkey, allow at least one day of thawing in the refrigerator. However, if your turkey is still frozen and you’re short on time, submerge the turkey in cold water. Leave the turkey in the wrapper, place it in a tub or sink of cold water and allow 30 minutes of thaw time for every pound of turkey.
Practice good food safety procedures: wash hands often; keep raw turkey and ready-to-eat foods separated; cook foods to proper temperatures and use a meat thermometer to check for doneness.
Always use a meat thermometer to determine when the turkey is fully cooked. The turkey should reach 180 F in the thigh, 170 F in the breast and 165 F in the center of the stuffing.
Let the turkey cool for 15-30 minutes before carving and if you don’t have to carve in front the family don’t – this will take off some of the pressure!
Store leftovers in separate containers within two hours after cooking and eat or freeze within two days.