Cooking Up the Perfect Butterball Turkey: A Complete Guide to Fully Cooked Options

Butterball turkeys have become a staple for holiday meals and special gatherings Their convenience, juiciness, and flavor make them an easy crowd-pleaser While fresh and frozen uncooked Butterball turkeys require thawing, seasoning, stuffing, and hours in the oven, their lineup of fully cooked options takes the guesswork out of meal prep.

In this comprehensive guide, we’ll explore everything you need to know about fully cooked Butterball turkeys. From smoking and baking methods to storage and serving tips you’ll gain the knowledge to serve up the perfect bird!

An Overview of Fully Cooked Butterball Turkeys

Butterball offers two main fully cooked turkey options: smoked and oven baked.

Smoked Butterball Turkeys

The smoked turkey combines aromatic hardwood smoke flavor with the convenience of a fully cooked bird. With no thawing, seasoning, or lengthy roasting required, it’s an effortless way to bring delicious smoked turkey flavor to your table.

These whole turkeys arrive pre-cooked and fully smoked. They simply need to be heated through prior to serving. The smoky aroma and taste infuse the meat during the cooking process, eliminating the need to brine or rub the bird.

Smoke cooking seals in moisture, ensuring this turkey stays juicy when you gently reheat and serve it. The total hands-on prep time is less than an hour from refrigerator to table.

Oven Baked Butterball Turkeys

For those who prefer roasted over smoked, the oven baked Butterball turkey shines. These whole birds are injected with a flavorful solution and slow cooked to absolute perfection.

The baking process tenderizes the meat and seals in plentiful juices. Once thawed, this turkey only requires a quick spin in the oven to heat it through before serving.

With 20% less sodium than a typical store-bought turkey, health-conscious diners will also appreciate this oven-roasted option. The total sodium clocks in at a reasonable 630 milligrams per serving.

Selecting and Purchasing Your Bird

Fully cooked Butterball turkeys are available year-round. You can choose whichever size suits your gathering, from petite 8 pounders up to a hearty 24 pounds.

Here are some tips for picking the perfect pre-cooked turkey:

• Allow about 1 pound of turkey per person when selecting a size. Leftovers are likely with fully cooked options.
• Inspect the packaging carefully. Make sure the turkey shows no signs of freezer burn or thawing.
• Double check the use-by date. Pick a turkey that allows 3-5 days for thawing before this expiration date.
• For the juiciest results, select a Butterball turkey injected with a flavor solution.

Shop early if cooking for a holiday meal. Fresh stocks of frozen fully cooked turkeys arrive at grocery stores in early fall. Shoppers at warehouse clubs may find better availability closer to the holidays when inventory is replenished.

Once you’ve brought your turkey home, proper storage is key. Keep the turkey frozen until 1-2 days before cooking. Position the bird breast side up in the coldest part of your freezer.

Thawing Your Turkey

Give yourself plenty of lead time when thawing a fully cooked turkey. These large frozen birds need ample time in the refrigerator to defrost.

Here are some thawing tips:

• Allow 24 hours of thawing time per 4-5 pounds of turkey weight.
• Keep the turkey in its original wrapper or place it in a sealable plastic bag to thaw. This prevents freezer burn.
• Put the turkey on a tray or in a pan to catch any drips as it defrosts. Place it breast side up.
• Thaw in the refrigerator at 40°F or below. Do not thaw at room temperature.
• The thawed turkey can be kept in the refrigerator for 1-2 days before cooking.

The easiest way to tell when your turkey is thawed? When the inner cavity feels cold yet soft and the meat is pliable when pressed. The neck and giblet packets should be loose or easily removed when thawed.

Seasoning Your Fully Cooked Turkey

While fully cooked Butterball turkeys are deliciously flavored as-is, a quick seasoning rub can add your own signature touch.

For smoked turkey, classic barbecue seasonings pair nicely with the smoky flavor. A Kansas City or Texas style dry rub lends deep, smoky flavor notes. Or brush the skin with maple syrup or bourbon for added sweetness.

Roast turkey seasoning blends work well on the oven baked variety. Aromatics like rosemary, sage, thyme, garlic, and onion powder bring out the natural roasted flavor. Poultry seasoning, lemon pepper, or cajun seasoning also complement the baked turkey taste.

No matter which seasoning blend you select, here are some tips for maximizing flavor:

• Pat the thawed turkey dry before seasoning. Rubbing the blend directly onto the skin helps it adhere.
• Apply the rub just before cooking so spices stay bold and fresh.
• Use your hands to gently lift the skin and rub seasoning directly onto the breast meat if desired.
• Try both seasoning under and on top of the skin for maximum flavor impact.
• Brush the skin with olive oil or melted butter before applying dry seasoning rubs.

Don’t be afraid to get creative and craft your own signature turkey seasoning mix! The possibilities are endless.

Cooking Your Turkey to Perfection

Fully cooked Butterball turkeys just require a final spin in the oven before serving. Low, slow heating ensures even temperature distribution without overcooking the meat.

Here are some tips for roasting success:

• Preheat your oven to 275-325°F. Higher temperatures can dry out the turkey.
• Place turkey breast side up on a rack in a shallow roasting pan. Elevating it allows air circulation for even heating.
• Tent the turkey loosely with foil to prevent over-browning. Remove for the last 30 minutes for crisper skin.
• Roast approximately 15-18 minutes per pound, until the thigh meat reaches 165°F.
• Baste occasionally with pan juices, broth, or melted butter for extra moisture and flavor.
• Allow the roasted turkey to rest for 15-20 minutes before slicing for juicy results.

The boneless turkey breast follows the same low-slow heating method. Roast at 275°F approximately 8-10 minutes per pound until the internal temperature reaches 140°F.

For perfect doneness every time, rely on an instant-read thermometer. Test temperature in a few spots, avoiding bone. Once your turkey hits the ideal minimum internal temperature, it’s ready to serve.

Step-by-Step Carving Instructions

A beautifully browned whole turkey makes a festive centerpiece. Follow these simple steps for carving with ease:

Prepare the Turkey

• Transfer the roasted turkey to a cutting board and tent it with foil. Allow it to rest 15-20 minutes before slicing.
• Remove any stuffing and set it aside in a serving bowl.
• Take the turkey legs off by cutting through the hip joints.
• Remove the wings by cutting through the wing joints.

Slice the Breast Meat

• Hold a sharp knife at an angle and make a horizontal slice into the breast just above the wing.
• Cut against the grain of the meat, slicing downward to remove the entire side breast in one large piece.
• Repeat on the other side to remove the remaining breast half.
• Cut the breast pieces crosswise into thin slices for serving.

Cut the Leg and Thigh Meat

• Cut straight down between the thigh and body to separate the leg from the carcass.
• Cut between the drumstick and thigh bones to separate them.
• Slice the thigh meat across the grain into thinner pieces.

Arrange the sliced turkey on a platter with stuffing and thighs alongside the breast meat. Pour the pan drippings into a gravy boat for serving.

Leftover Turkey Tips and Tricks

Fully cooked Butterball turkeys often yield generous leftovers. Here are creative ways to enjoy second helpings:

• Slice or shred leftover turkey to top entree salads, pizzas, tacos, sandwiches, and casseroles.
• Use chopped turkey in soups, chilis, pasta dishes, stir-fries, omelets, quesadillas, and breakfast hashes.
• Mix diced turkey with barbecue sauce or gravy for quick hot open face sandwiches.
• Transform leftovers into hearty turkey pot pie or enchiladas.
• Whip up turkey tetrazzini by sautéing spaghetti, mushrooms, peas, and turkey in a creamy Parmesan sauce.
• Craft a nourishing turkey and wild rice soup with seasonal veggies.

Properly stored, leftover fully cooked turkey keeps 3-4 days refrigerated. Freeze sliced or shredded turkey in an airtight container up to 3 months for longer-term use.

Safely Transporting Cooked Turkey

Need to pack up turkey for a potluck or family dinner across town? Take steps to keep cooked turkey safe during transport:

• Carve the turkey just before transport instead of ahead of time. This gives bacteria less time to multiply.