Butterball's Top Ten
Turkey Questions

3. What’s the Best Way to Roast a Turkey?

The Butterball Open Pan Roasting Method will consistently create a juicy, tender, golden brown, picture-perfect turkey.

Place thawed or fresh turkey, breast up, on a flat rack in a shallow pan, 2 to 2-1/2 inches deep. Insert oven-safe meat thermometer into the thickest part of the thigh. Brush or rub skin with oil to prevent drying of the skin and to enhance the golden color. Place in a preheated 325°F oven. When the skin is a light golden color and the turkey is about two-thirds done, shield the breast loosely with a tent of lightweight foil to prevent overcooking of the breast. Use this roasting schedule as a guideline; start checking for doneness 1/2 hour before recommended end times:

Net Weight
(in pounds)
Unstuffed
(in hours)
Stuffed
(in hours)
10 to 18
3 to 3-1/2
3-3/4 to 4-1/2
18 to 22
3-1/2 to 4
4-1/2 to 5
22 to 24
4 to 4-1/2
5 to 5-1/2
24 to 30
4-1/2 to 5
5-1/2 to 6-1/4


Turkey is done when the meat thermometer reaches the following temperatures: 180 to 185°F deep in the thigh; also, juices should be clear, not pink when thigh muscle is pierced deeply. 170 to 175°F in the thickest part of the breast, just above the rib bones. 160 to 165°F in the center of the stuffing, if turkey is stuffed. Let turkey stand for 15-20 minutes before carving to allow juices to set.

4. Where Does the Meat Thermometer Go?

The tip of any meat thermometer should be placed in the thigh muscle just above and beyond the lower part of the thigh bone, but not touching the bone, and pointing toward the body. If using an oven-safe meat thermometer, insert the thermometer prior to placing the turkey in the oven and leave in while the turkey is roasting. Turn the thermometer so it can be read while the turkey is in the oven. If using an instant-read meat thermometer, do not leave the thermometer in the turkey during roasting.

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