Perfect Cooking Time for Butterball Turkey
Knowing the right cooking time for a Butterball turkey is essential to ensure your bird is both delicious and safe to eat. Whether you’re roasting a small 12-pound turkey or a larger 20-pound one, following the recommended times helps prevent undercooking or overcooking. This guide will walk you through the ideal cooking times and provide practical tips for achieving a perfectly cooked holiday centerpiece.
First, keep in mind that the cooking time depends on the method you choose—roasting, smoking, or deep frying—as well as the turkey’s weight. Most home cooks prefer roasting because it’s straightforward and produces tender, juicy meat. For roasting, a Butterball turkey generally takes about 13 to 15 minutes per pound at 325°F (163°C). This means a 12-pound turkey would need roughly 2 hours and 45 minutes to 3 hours, while a 20-pound bird might take about 4 hours and 15 minutes to 5 hours.
It’s always best to check the USDA recommended safe internal temperature to confirm your turkey is fully cooked. The thickest part of the breast and the innermost part of the stuffing (if used) should reach 165°F (74°C). Use a reliable meat thermometer inserted into the thickest part of the meat without touching the bone. Remember, the temperature will continue to rise a few degrees after removing the turkey from the oven, so take it out just before it hits 165°F.
Cooking Time by Weight and Method
| Turkey Weight | Roasting Time at 325°F | Alternative Method | Notes |
|---|---|---|---|
| 8-12 pounds | 2 hours 45 minutes – 3 hours | Deep frying: about 3.5 minutes per pound | Great for small to medium turkeys |
| 12-16 pounds | 3 – 3.75 hours | Smoking: around 30-40 minutes per pound | Keep a close eye on internal temp |
| 16-20 pounds | 3 hours 45 minutes – 5 hours | Roasting at 325°F is most common | Ensure the corners and stuffing reach 165°F |
| 20-24 pounds | 5 – 5.5 hours | Adjust time if using high heat or different methods | Use a reliable thermometer for best results |
If you’re short on time or want to experiment with different cooking methods, remember each method has its own recommended times. For example, deep frying is much faster but requires caution and proper equipment. Smoking takes longer but offers incredible flavor. Whatever method you choose, always verify doneness with a thermometer to ensure safety and perfection.
Finally, let your turkey rest for at least 20 minutes after coming out of the oven. Resting helps the juices redistribute, making every bite juicy and tender. Cover the bird loosely with foil during this period. This small step makes a significant difference in the final taste and texture, preventing the juices from escaping when you carve.