🦃 Butterball Turkey Cooking Time Calculator
Get exact roasting times for your Butterball turkey based on weight, type & stuffing
| Weight (lbs) | Weight (kg) | Unstuffed @ 325°F | Stuffed @ 325°F | Approx. Servings |
|---|---|---|---|---|
| 6–8 lbs | 2.7–3.6 kg | 2.5–3.0 hrs | 3.0–3.5 hrs | 6–8 |
| 8–10 lbs | 3.6–4.5 kg | 3.0–3.5 hrs | 3.5–4.0 hrs | 8–10 |
| 10–12 lbs | 4.5–5.4 kg | 3.0–3.75 hrs | 3.5–4.0 hrs | 10–12 |
| 12–14 lbs | 5.4–6.4 kg | 3.0–3.75 hrs | 3.75–4.5 hrs | 12–14 |
| 14–18 lbs | 6.4–8.2 kg | 3.75–4.25 hrs | 4.0–4.75 hrs | 14–18 |
| 18–20 lbs | 8.2–9.1 kg | 4.25–4.5 hrs | 4.75–5.0 hrs | 18–20 |
| 20–22 lbs | 9.1–10 kg | 4.5–5.0 hrs | 5.0–5.5 hrs | 20–22 |
| 22–24 lbs | 10–10.9 kg | 5.0–5.5 hrs | 5.5–6.25 hrs | 22–24 |
| 24–26 lbs | 10.9–11.8 kg | 5.0–5.5 hrs | 5.5–6.25 hrs | 24–26 |
| Weight (lbs) | Unstuffed @ 325°F | Stuffed @ 325°F | Min. Internal Temp |
|---|---|---|---|
| 8–10 lbs | 4.0–4.5 hrs | 4.5–5.0 hrs | 165°F / 74°C |
| 10–14 lbs | 4.5–5.5 hrs | 5.5–6.5 hrs | 165°F / 74°C |
| 14–18 lbs | 5.5–6.5 hrs | 6.5–7.5 hrs | 165°F / 74°C |
| 18–22 lbs | 6.5–7.5 hrs | 7.5–8.5 hrs | 165°F / 74°C |
| 22–26 lbs | 7.5–8.5 hrs | Not recommended | 165°F / 74°C |
| Turkey Weight | Yield (cooked meat) | Servings (3 oz) | Servings (6 oz) |
|---|---|---|---|
| 10 lbs / 4.5 kg | ~5.5 lbs / 2.5 kg | ~29 servings | ~14 servings |
| 14 lbs / 6.4 kg | ~7.5 lbs / 3.4 kg | ~40 servings | ~20 servings |
| 18 lbs / 8.2 kg | ~9.5 lbs / 4.3 kg | ~50 servings | ~25 servings |
| 22 lbs / 10 kg | ~11.5 lbs / 5.2 kg | ~61 servings | ~30 servings |
| Turkey Weight | Fridge Thaw (days) | Cold Water Thaw (hrs) |
|---|---|---|
| 8–10 lbs / 3.6–4.5 kg | 2–3 days | 4–5 hours |
| 10–14 lbs / 4.5–6.4 kg | 3–4 days | 5–7 hours |
| 14–18 lbs / 6.4–8.2 kg | 4–5 days | 7–9 hours |
| 18–22 lbs / 8.2–10 kg | 5–6 days | 9–11 hours |
| 22–26 lbs / 10–11.8 kg | 6–7 days | 11–13 hours |
Turkey, officially called the Republic of Turkey, is a state that mostly lies in Anatolia, a region of West Asia. A little bit is present in Southeast Europe. Like this the land splits between Asia and Europe, working as a bridge and also a bar between those continents.
The Black Sea borders it from the north while the Mediterranean Sea together with the Aegean Sea surrounds it from other sides. Because of that Turkey forms a vast peninsula surrounded by water on three sides.
Turkey: The Country and the Bird
Istanbul ranks as the biggest city of Turkey. It spreads across land in the Bosporus region. For long one considers Turkey a center between Europe and the Near East, not only in location, but also according to diplomatic relations.
It borders with Georgia, Armenia, Azerbaijan and Iran from the east. Iraq and Syria lie at its south. The modern Turkish republic was born in 1923, after the faliure of its prior empire.
Turkey belongs to the most different nations of the globe when dealing with food supply, political opinions, beliefs and even physical traits. Part of the people are made up of regular Turks and Kurds, as well as folks with Alevi heritage. The Alevis form an Islamic group with much more open attitudes regarding females than in mainstream Islam.
They follow lifestyles that a bit look like those in Europe. Only around fifteen to twenty percent of the people hold a modern regular viewpoint in European style. Other twenty to thirty percent lean to extreme nationalist ideas.
The food of Turkey is surprisingly tasty, something about which to be careful, because one easily can eat too much.
Now we pass to the bird. Turkeys are big, heavy bird species from the group Meleagris. They come from the Americas.
In there natural areas they rank among the biggest birds and also among the most massive in the order Galliformes.
When buying a turkey to cook, useful advice is to count one pound of bird for every person. That gives about seven cooked pieces of meat per serving. An average turkey of four to five kilos will be enough for eight to ten folks.
When the guests include many children, a smaller bird works well. For big eaters among the guests, choose a bit bigger. The meat of turkey gives complete protein, with almost twenty-four grams in a three-ounce serving.
Planning ahead helps a lot. Knowing the number of guests eases the choice of right bird size. The weight of the turkey also affects the roasting method and the Cooking Time.
A thermometer should not be missing during the making of turkey. Before the cook, remove the neck and the packet with bowels. During deep frying, set up the process on a flat, open space, far from houses and things that could catch fire.
Keeping to around twelvepounds works for most fryers.
