Got a turkey crisis? Butterball’s Turkey Talk-Line open for Thanksgiving Day, Christmas Eve
Updated: 5:33 PM EST Nov 16, 2023
MOMENT. BUT WE KNOW THIS IS THE LAST WEEKEND BEFORE THANKSGIVING. SO A LOT OF LAST MINUTE, YOU KNOW, MAKING YOUR GROCERY LIST, EVERYTHING LIKE THAT NEEDS TO BE IN. SO WE ARE COUNTING TO THANKSGIVING, OBVIOUSLY, OVER THE NEXT FEW DAYS PEOPLE WILL BEGIN PREPPING AND OF COURSE, WE’RE TALKING ABOUT THE TURKEY, RIGHT. SOME PEOPLE MAY HAVE SOMETHING ELSE, MAYBE A CHICKEN, MAYBE A HAM, BUT MOST ALL THE THANKSGIVING MEAL IS TURKEY. RIGHT. SO OUR LIVE GUEST IS HERE TO TEACH US HOW TO PREP THE TURKEY. YEAH. JOINING NOW IS CECE’S CHEF AL ROMANO AND HE HAS SOME TURKEY TIPS FOR US. SO TIPS FOR CLEANING AND THAWING TURKEY. FIRST, OF COURSE, WE’VE GOT TO START WITH THAT. RIGHT? RIGHT. YOU ARE. YEAH. SO FIRST THING YOU WANT TO DO IS FIGURE OUT WHAT SIZE YOU WANT TO GET. SO MANY GUESTS ARE GOING TO HAVE NORMALLY. I USUALLY GO A POUND AND A HALF TO 2 POUNDS PER PERSON. SO YOU ALWAYS WANT TO HAVE LEFTOVERS? DEFINITELY. ALWAYS TO HAVE LEFTOVERS. SO THIS IS A 20 POUNDS BUTTERBALL SALAD FROZEN. IDEALLY WOULD WANT TO THAW BEFORE BRINED. SO I TOOK IT OUT IN THE FREEZER LAST NIGHT. IT’S STILL FINE. SO. YEAH. SO I’M GOING. AND I COULD. BRYANT LIKE THIS AND I PROBABLY WILL LATER. BUT I GOT ONE TOO. I GOT A SMALLER LAST NIGHT AND I IT OUT AND IT WAS STILL SOLID. THERE’S ONLY A 10 POUNDS, SO WHEN YOU THOUGHT YOU GOT IT AGAIN, YOU GOT TO FIGURE OUT, LIKE I SAID 5 POUNDS UP NINE AND SAY THAT AGAIN 5 POUNDS PER DAY. SO THIS WOULD TAKE PROBABLY TO FIVE DAYS. SO I IT IN THE BED FOR NOW WHAT I’LL DO WITH THIS ONE ACTUALLY I’LL TAKE IT AND, I’LL PUT IT IN A COOLER LIKE LIGHTER MY GARAGE WITH SOME ICE AND I CAN LET IT GO IN THERE, GET MY FOOD DURING IS THIS KEEPING THIS TURKEY DOWN TO 41 OR BELOW THAT’S REALLY WHEN YOU’RE COOKING ANY OF THESE WORKS, ANY KIND OF POULTRY, 41 OR BELOW. YOU WANT TO HOLD THIS UP AND THEN COOKING IT, TOO? I’LL TALK ABOUT THAT A SECOND. BUT HERE’S MY MY TURKEY. I GRIND LAST AND JUST LIKE THIS THAT COMES ALL THESE LITTLE THINGS IN IT. YOU OPEN IT UP AND NORMALLY AGAIN I BRINE AFTER ITS THAWED BUT HERE’S YOUR DESSERTS WILL COME IN DO YOU HAVE A NAPKIN SET IT TO YOU PULL THAT OUT BEFORE ALL THIS STUFF OUT COMES WITH THIS. I’LL GET IT TO YOU. PULL THAT STUFF OUT IF YOU CAN SEE IT OR NOT NOT. BUT I PUT IT IN THE BRIDE. ALL THIS LIKE THIS. AND YOU CAN IT THAT WAY AGAIN. I LIKE THAWING IT OUT AHEAD OF TIME, BUT SOMETIMES WE FORGET. SO HERE I GOT MY BRIDE AND THE ALL THAT IS IS WATER, SALT IN SEASONINGS. THAT’S ALL IT IS. THAT’S ALL YOU NEED TO DO. PUT IT IN, MAKE SURE IT’S ALL DISSOLVED. DON’T PUT TOO MUCH SALT IF YOU CAN. LET IT BRINE A LONG TIME. SO WHAT I WANT DO WITH THAT COOLER I SHOWED YOU OVER THERE, I’M GOING TO BUILD UP WATER, SALT, SOME BROWN SUGAR, SOME SEASONINGS IN THERE, AND I WANT TO PUT MY FROZEN TURKEY I’M OUT OF PUT A LOT OF SALT IN BECAUSE I SIT THERE FOR ABOUT WELL, TILL THANKSGIVING ALMOST. SO BEFORE I TOOK IT TO REGION OF THE STATE OVERNIGHT. I DON’T WANT SEASON OR COOK THIS ONE YET. I’M GOING TO LET IT BRINE A DAY OR TWO. AND YOU BRINE TOO, ESPECIALLY IF YOU’RE SMOKING, IF YOU’RE SMOKING OR TURKEY OR LIKE THAT, YOU ALWAYS WANT TO RUN. SO THAT’S WHY I’M HERE. HOW YOU CAN BRINE CHICKEN. I HAVE A CHICKEN OVER HERE ON BRINE AND THAT DOESN’T TAKE MY OVERNIGHT REALLY NICE CHEF. I WAS GOING TO ASK YOU HOW YOU SHOULD BRINE THE TURKEY. WE HAVE A THOUGHT OUT TURKEY, A FRESH ONE. WE’RE PICKING FROM THE STORE. I’M WONDERING IF WE SHOULD DO IT THE DAY BEFORE THANKSGIVING OR THE BEFORE WE COOK. NO, I WOULD YOU COULD BRINE, LIKE I SAID, EVEN FROM A RAW STATE I’VE DONE IT UP TO A WEEK. IT’S EXTRA. OH OKAY. YEAH. YOU CAN DO IT FOR A LONG TO SEE WHAT THE SALT, THE BRINING IT DRIES OUT THE IMPURITIES BALL DOES THE TURKEY. THAT’S A GOOD FLAVOR AND EVERYTHING ELSE GOOD SALT BACTERIA CAN’T GROW AND SALT SO SALT WATER IT’S HOLDING IT IN AGAIN IT’S THIS IS PRETTY MUCH ALMOST TO STOP ALREADY AND THIS WAS SOLID LAST NIGHT THIS A COMPOUND SERVED AND I KEPT IT I KEPT IT IN THE GARAGE WHICH WAS PROBABLY ABOUT 40 DEGREES OR SO LAST NIGHT. THIS SO, AGAIN, YOU DON’T WANT TO BRINE IT THIS AT ROOM TEMPERATURE YOU WANT ALWAYS REFRIGERATED RIGHT OR BUT IT’S LIKE LIKE MOST PEOPLE HAVE RUN A BIG OUT THERE LIKE THAT SO I WOULD SAY PUT IT IN A COOLER BUT YOU KEEP ON ADDING ICE THIS MAKE SURE IT TEMPERATURE STAYS COOL WHERE IT’S A LOW 41 DEGREE JUST LIKE IT WAS REFRIGERATOR AND YOU JUST KIND OF DRAINED THE OUT DON’T GET A LOT OF TOO MUCH SALT IT JUST CUT IT BACK HAVE A RECIPE ON THERE WHICH YOU CAN USE SO LONG YOU BRINE THE LESS SALT CHEESE TO WHERE YOU COOK IT. YOU WANT TO RINSE IT OFF REALLY GOOD. YOU WANT RINSE OFF REALLY GOOD. SO WHAT I DID WHEN I COOK AND PUT THIS BACK IN HERE, THAT KIND A DAY, BUT THIS ONE HERE, THE CHICKEN DID THIS IS READY TO ROLL. OH, RIGHT THERE. SO WE COULD ROAST THIS UP. NOW PROBABLY GET. I GOT SOME STUFF LIKE A ROASTED. YOU CAN MAKE IT SIMPLE RUB ON IT IF YOU WANT BUT YEAH IT’S PRETTY BASIC STUFF. ABSOLUTELY. AND I LOVE HOW IT JUST ADDS SO MUCH VARIETY TO WHAT YOU CAN BRING TO THE TABLE ON THANKSGIVING BY EVEN A CHICKEN AND A TURKEY. THOSE PEOPLE WHO MAY NOT LIKE TURKEY, THEY EXIST. OR MAYBE A CHICKEN’S A SECONDARY GREAT OPTION. SO GOOD IT JUST THIS MAKES IT SO MUCH BETTER. YOU’LL SEE IT’S SO MUCH MORE MOIST. IT’LL JUST BRING OUT THE FLAVORS. IT’LL MELT IN YOUR MOUTH. ABSOLUTELY. ALL WELL, THANK YOU SO MUCH FOR THOSE TIPS
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Got a turkey crisis? Butterball’s Turkey Talk-Line open for Thanksgiving Day, Christmas Eve
Updated: 5:33 PM EST Nov 16, 2023
North Carolina ranks second in the nation for turkey production, according to North Carolina State University’s College of Agriculture and Life Sciences.That’s a lot of turkey, and workers at Butterball will be busy again this year and holiday season answering your turkey questions and helping to solve any last-minute emergencies.►Do you know how to cook a turkey in less than 2 hours, check it out here. Every year, workers run the Butterball Turkey Talk-Line. They get all kinds of questions and know how to handle almost any kind of turkey crisis, from thawing dilemmas to making sure that the bird is fully cooked. They have the best tips to brine, stuff, and inject a turkey. They even have recipes. You can call or text your questions to them. They are open on Thanksgiving Day from 6 a.m. to 6 p.m. Turkey Talk-Line Call 1-800-BUTTERBALL or 1-800-288-8372 or text 844-877-3456 to chat with the turkey experts.You can also contact them before and after Thanksgiving Day, even on Christmas Eve. Keep reading below for turkey talk-line hours and for other information about cooking and thawing your turkey. Butterball Turkey Talk-Line Hours Weekdays Nov 1 – Nov 17 8 am – 8 pm CSTNov 18 – Nov 19 8 am – 6 pm CSTNov 20 – Nov 22 7 am – 9 pm CSTThanksgiving Day 6 am – 6 pm CSTNov 24 8 am – 6 pm CSTWeekdays Nov 27 – Dec 15 8 am – 6 pm CSTDec 18 – Dec 22 8 am – 6 pm CSTDec 23 – Dec 24 8 am – 2 pm CSTHow to Thaw a TurkeyHere are tips for thawing a turkey by Butterball. Refrigerator ThawingThaw turkey breast side up, in an unopened wrapper on a tray in the fridge (40 degrees F or below). Allow at least one day of thawing for every 4 pounds of turkey. Keep turkey in original wrapper and place on tray. Use turkey within four days after thawing.Cold Water ThawingThaw turkey breast side down, in an unopened wrapper, with enough cold water to cover your turkey completely. Change water every 30 minutes, and if the turkey cannot be completely covered, rotate every 30 minutes to keep the turkey chilled. You can expect 30 minutes of thawing per pound of turkey.What Temperature is a Turkey done?Check these places on your turkey and look for these temperatures:180 degrees F in thigh 170 degrees F in breast 165 degrees F in stuffingRemember to insert the meat thermometer close to, but not touching, the thigh bone.Check it out: Butterball Turkey Recipes
North Carolina ranks second in the nation for turkey production, according to North Carolina State University’s College of Agriculture and Life Sciences.
That’s a lot of turkey, and workers at Butterball will be busy again this year and holiday season answering your turkey questions and helping to solve any last-minute emergencies.
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►Do you know how to cook a turkey in less than 2 hours, check it out here.
Every year, workers run the Butterball Turkey Talk-Line. They get all kinds of questions and know how to handle almost any kind of turkey crisis, from thawing dilemmas to making sure that the bird is fully cooked. They have the best tips to brine, stuff, and inject a turkey. They even have recipes.
You can call or text your questions to them. They are open on Thanksgiving Day from 6 a.m. to 6 p.m.
Turkey Talk-Line
Call 1-800-BUTTERBALL or 1-800-288-8372 or text 844-877-3456 to chat with the turkey experts.
You can also contact them before and after Thanksgiving Day, even on Christmas Eve. Keep reading below for turkey talk-line hours and for other information about cooking and thawing your turkey.
Butterball Turkey Talk-Line Hours
| Weekdays Nov 1 – Nov 17 | 8 am – 8 pm CST | |
| Nov 18 – Nov 19 | 8 am – 6 pm CST | |
| Nov 20 – Nov 22 | 7 am – 9 pm CST | |
| Thanksgiving Day | 6 am – 6 pm CST | |
| Nov 24 | 8 am – 6 pm CST | |
| Weekdays Nov 27 – Dec 15 | 8 am – 6 pm CST | |
| Dec 18 – Dec 22 | 8 am – 6 pm CST | |
| Dec 23 – Dec 24 | 8 am – 2 pm CST |
How to Thaw a Turkey
Here are tips for thawing a turkey by Butterball.
Refrigerator Thawing
- Thaw turkey breast side up, in an unopened wrapper on a tray in the fridge (40 degrees F or below).
- Allow at least one day of thawing for every 4 pounds of turkey.
- Keep turkey in original wrapper and place on tray.
- Use turkey within four days after thawing.
Cold Water Thawing
- Thaw turkey breast side down, in an unopened wrapper, with enough cold water to cover your turkey completely.
- Change water every 30 minutes, and if the turkey cannot be completely covered, rotate every 30 minutes to keep the turkey chilled.
- You can expect 30 minutes of thawing per pound of turkey.
What Temperature is a Turkey done?
Check these places on your turkey and look for these temperatures:
- 180 degrees F in thigh
- 170 degrees F in breast
- 165 degrees F in stuffing
Remember to insert the meat thermometer close to, but not touching, the thigh bone.
Check it out: Butterball Turkey Recipes