Turkey has been one of the most favorite dishes during Thanksgiving Day. Butterball, one of the brands of turkey poultry products. Since 1981, Butterball implemented a toll-free telephone line called the Turkey Talk-Line to help customers with various cooking difficulties and questions.

Since November is the month of Thanksgiving Day and December is the month of Christmas Season, the Talk-Line’s 48 professionally trained home economists respond to nearly 170,000 inquiries on virtually every turkey topic, from Turkey thawing to carving,  from the melting temperature and Turkey cooking techniques to the amount of filler should be used. Both months call for celebration and feasts!

Here are some of the top 5 most common Butterball Turkey Questions that people are asking the Turkey Talk-Line operators.

Question 1: HOW 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) (in hours)
- 10 to 18 lbs.: 3 to 3-1/2 hours, unstuffed; 3-3/4 to 4-1/2 hours, stuffed
- 18 to 22 lbs.: 3-1/2 to 4 4-1/2 hours, unstuffed; to 4-1/2 to 5 hours, stuffed
- 22 to 24 lbs.: 4 to 4-1/2 hours, unstuffed; 5 to 5-1/2 hours, stuffed
- 24 to 30 lbs.: 4-1/2 to 5 hours, unstuffed; 5-1/2 to 6-1/4 hours, stuffed

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.

Question 2: HOW LONG TO COOK A TURKEY? WHAT’S TURKEY COOKING TIMES PER POUND?

Question 3: WHAT’S THE BEST WAY TO THAW A TURKEY?

Refrigerator Thawing:
Thaw breast side up in its unopened wrapper on a tray in the refrigerator. Allow at least one day of thawing for every four pounds of turkey.

Question 4: WHAT TEMPERATURE SHOULD A TURKEY BE COOK?

- If stuffed, the tip of the meat thermometer should be placed inside the stuffed cavity of the turkey. If unstuffed, the tip of the 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.

- 180 to 185°F deep in the thigh; also, juices should be clear, not pink when thigh muscle is pierced deeply.

- 160 °F in the center of the stuffing, if turkey is stuffed.

Question 5: WHAT DO YOU NEED TO DO TO A TURKEY JUST BEFORE ROASTING IT?

- Remove original plastic wrapper from thawed or fresh turkey.
- Remove the neck and giblets from the body and neck cavities.
- Drain juices and blot turkey dry with paper towels.
- Stuff the turkey (optional) just before roasting; ingredients may be prepared earlier, but keep moist and dry ingredients separate and combine just before stuffing.
- Return legs to tucked position, if untucked for cleaning or stuffing.
- Insert oven-safe meat thermometer into the deepest part of the thigh.
- Brush with oil to prevent drying of the skin.
- Follow roasting directions that come with every Butterball turkey.