Top 5 Questions Answered by the Butterball Turkey Talk-Line During the Holiday Season

Open during November and December, the Butterball hotline is staffed by 50 experts ready to tackle over 100,000 questions from households across the U.S. and Canada. With thousands of calls, texts, emails, and live chats each year, the experts provide guidance as home cooks prepare for Thanksgiving. Turkey can be a tricky dish for first-timers, so we reached out to find out the five most common questions customers ask.

Nicole Johnson, the Director of the Turkey Talk-Line, shares expert advice on how to successfully prepare a Thanksgiving meal. Below are the five most frequently asked questions, so if you've been wondering about the same things, don't worry – we've got the answers to guide you on the big day.

1. How much turkey should I buy?

It's essential to know how much turkey to purchase for Thanksgiving. You don't want to overbuy and have a surplus, nor do you want to underbuy and risk running out of food. The experts recommend purchasing 1.5 pounds per person to ensure there’s enough for everyone – and some leftovers too, according to Johnson.

2. When and how should I thaw my turkey?

Thawing a turkey can be confusing for many. Since turkey is the star of the Thanksgiving table and new cooks are stepping in every year, plenty of home chefs seek expert guidance to ensure they’re thawing correctly for a perfect meal. The key is to plan ahead: allow one day for every 4 pounds of turkey to thaw in the refrigerator, or opt for 30 minutes per pound if you’re thawing in cold water, says Johnson.

3. What should I do if I forgot to thaw the turkey in time?

If you find yourself in a last-minute thawing situation, don’t worry. There are still two methods you can try. First, cold water thawing works in a pinch – it takes about 30 minutes per pound. Just place your turkey in a sink or large container, ensuring it’s breast-side down, wrapped tightly, and fully submerged in cold water. Make sure to change the water every 30 minutes to keep it cold.

The second option is if the turkey isn’t fully submerged. In this case, you’ll follow the same steps but also rotate the turkey every 30 minutes to ensure even thawing and maintain its temperature, Johnson advises.

5. How do I prepare a turkey using different cooking methods?

The Turkey Talk-Line frequently receives questions on how to cook a turkey using various techniques such as roasting, air frying, and grilling. 'We understand that people celebrate Thanksgiving in all sorts of ways and may want to try something different this year,' says Johnson. 'While roasting is often the easiest method, there are plenty of tasty and simple alternatives like air frying or grilling.'

There is a simple formula for cooking turkey in the oven. If you plan to stuff the bird, do so just before placing it in the oven—don’t stuff it in advance. You also don’t need to baste your turkey during cooking. Once it's in the oven, avoid opening the door to baste repeatedly.

To achieve a perfectly golden brown color, brush the turkey breast with vegetable oil before putting it in the oven. Always cook your turkey on a rack. If you don’t have a flat rack, you can improvise with carrots or an aluminum foil coil to lift the turkey off the pan.

Here are a few more common questions that come up:

To roast a fresh or thawed frozen turkey:

1. Preheat your oven to 325°F. Pat the turkey dry with paper towels, draining any excess juices, and place it breast-side up on a flat rack in a shallow roasting pan that's 2 to 2½ inches deep.
2. Fold the wings back to secure the neck skin. This helps keep the turkey stable in the pan and makes carving easier. Lightly coat the skin with vegetable or cooking oil for a beautiful finish. Then, place your turkey in the oven.
3. About two-thirds of the way through cooking, cover the breast loosely with foil to prevent overcooking.
4. Your turkey is ready when the internal temperature reaches 180°F in the thigh, 170°F in the breast, or 165°F in the stuffing, as measured with a meat thermometer.
5. Remove the turkey from the oven, transfer it to a platter, and let it rest for 15 minutes before carving.

To air fry a bone-in turkey breast:

1. Preheat your air fryer to 350°F.
2. Coat the turkey breast thoroughly with vegetable oil, then spray the fryer basket (if using) with oil as well.
3. Place the breast, skin-side up, in the fryer basket, ensuring there is at least a ½-inch gap from the heating element, or in a fryer liner pan.
4. Cook the breast for approximately 14-16 minutes per pound, flipping it halfway through the cooking time.
5. Check that the internal temperature reaches 165-170°F. Once done, remove from the fryer and let the breast rest for 5-10 minutes before carving.

Try this recipe too: Air Fryer Turkey Breast

To grill a turkey on a charcoal grill:

1. Prepare your charcoal grill by removing the cooking grate and opening all vents. Place a drip pan in the center of the charcoal grate, then arrange 25 to 30 briquettes along each side of the pan. Let the briquettes burn until they’re covered with gray ash, which takes about 30 minutes. Finally, place the cooking grate back over the coals.
2. Prepare your turkey by removing the giblets and neck, draining any juices, and patting it dry with clean paper towels. Tuck the wings back to secure the neck skin and fold the legs. Lightly coat the turkey with vegetable or cooking oil.
3. Place the turkey, breast-side up, on the cooking grate above the drip pan. Cover the grill, keeping the vents open.
4. Every 45 to 60 minutes, add 6 to 8 briquettes to each side to maintain the heat.
5. Use a meat thermometer to ensure the turkey reaches 180°F in the thigh, 170°F in the breast, and 165°F in the stuffing if applicable. Cooking will take approximately 2 to 3 hours for a 10 to 16 lb. turkey. Once done, remove the turkey and let it rest for 15 minutes before carving.

How do I know when my turkey is fully cooked?

The only reliable way to check if your turkey is done is by measuring the temperature. Ensure the thigh reaches 180°F, the breast 170°F, and if stuffed, the stuffing reaches 165°F, Johnson advises. Here’s how to check your turkey for doneness.

If you have more questions about holiday meals or cooking your turkey, Butterball Turkey Talk-Line experts are available through December 24. You can contact them via phone (1-800-Butterball), text (844-977-3456), Facebook and Twitter, email, live chat on Butterball.com, or even through the Butterball Skill for Amazon Alexa. Additional how-to videos for common questions and preparation techniques are available on Butterball.com and YouTube.