🦃 Butterball Turkey Cooking Time Calculator
Calculate exact cooking times, servings, and thawing schedules for your Butterball turkey
| Weight (lb) | Weight (kg) | Cook Time (hrs) | Servings |
|---|---|---|---|
| 8–10 | 3.6–4.5 | 2.5–3.0 | 6–8 |
| 10–14 | 4.5–6.4 | 3.0–3.75 | 8–12 |
| 14–18 | 6.4–8.2 | 3.75–4.25 | 12–16 |
| 18–22 | 8.2–10.0 | 4.0–4.5 | 16–20 |
| 22–24 | 10.0–10.9 | 4.25–4.75 | 20–22 |
| Weight (lb) | Weight (kg) | Cook Time (hrs) | Extra vs Unstuffed |
|---|---|---|---|
| 8–10 | 3.6–4.5 | 3.0–3.5 | +30 min |
| 10–14 | 4.5–6.4 | 3.5–4.25 | +30–45 min |
| 14–18 | 6.4–8.2 | 4.0–4.75 | +30–45 min |
| 18–22 | 8.2–10.0 | 4.5–5.0 | +30–45 min |
| 22–24 | 10.0–10.9 | 5.0–5.25 | +45 min |
| Weight (lb) | Weight (kg) | Thaw Days (Fridge) | Cold Water (hrs) |
|---|---|---|---|
| 8–10 | 3.6–4.5 | 2–3 days | 4–5 hrs |
| 10–14 | 4.5–6.4 | 3–4 days | 5–7 hrs |
| 14–18 | 6.4–8.2 | 4–5 days | 7–9 hrs |
| 18–22 | 8.2–10.0 | 5–6 days | 9–11 hrs |
| 22–24 | 10.0–10.9 | 6–7 days | 11–12 hrs |
| Metric | Value |
|---|---|
| Raw turkey per guest | 1–1.5 lb (0.45–0.68 kg) |
| Cooked meat yield | 45–50% of raw weight |
| Bone & waste | 40–45% of raw weight |
| Skin & drippings | 8–12% of raw weight |
| Cooked serving size | 6–8 oz (170–227 g) |
| Caterer portion (with sides) | 4–6 oz (113–170 g) |
| Heavy eaters adjustment | +25–30% more turkey |
| Rest time before carving | 20–30 minutes |
Full Butterball Turkey gives around 45 to 50 percent of cooked meat from its whole weight, what really surprised me when I first checked it. From a 14-pound bird one gets almost 6.5 to 7 pounds of pure meat. Bones and cartilage take more than 42 percent while skin together with the juices involve yet around 10 percent.
Really not many usable foods from a big bird.
Turkey: Meat, Country and Bird
One plans around 1.25 pounds of raw turkey each person, although big eaters raise that to 1.5 pounds without problem. For 10 folks, a 14-pound bird cooks well without stuffing at 325 degrees Fahrenheit, that lasts 3 to 3.75 hours. With stuffing it requires 30 to 45 minutes more.
Thawing requiers almost one day for every 4 pounds in the refrigerator, so start four days before for such a 14-pound bird.
Store sellers, with that I talked, deliver around 4 to 6 units of cooked turkey each plate, when the side foods are plenty. That matches to 113 to 170 grams. A 100-gram portion of roasted Butterball Turkey stores 165 calories, 29 grams of protein and only 4.5 grams of fat…
Know carbohydrates.
The information below does not come from any calculator or converter. They base on actual memories, forum changes and cooking experiences from communities found everywhere on the net.
Turkey rests in a special place on the world chart. It involves part in Asia and part in Europe, working as a bridge and as a fence between those two continents. The biggest part of the land finds itself on the Anatolia peninsula in West Asia, while a smaller region called East Thrace rests in Southeast Europe.
The Black Sea checks it north, and the Mediterranean Sea south. East it has limits with Georgia, Armenia, Azerbaijan and Iran. Iraq and Syria are neighbours southeast.
The modern Turkish republic was born in 1923 after the fall of the prior empire.
The land officially calls itself Republic of Türkiye. In practice, many English speaking texts already use the local name Türkiye instead of the usual Turkey.
For a first visit, Istanbul, Cappadocia and Antalya must be the main goals. Istanbul forms the cultural heart of Turkey and owns famous sights as Hagia Sofia, the Blue Mosque and the living Grand Bazaar. Antalya’s fame is the gate to the Turkish Riviera, with wonderful beaches, ancient ruins and a lively old city.
Cappadocia really attracts many, and travelers commonly want to spend here the most time. Choosing how much time in Istanbul against Cappadocia is a common doubt.
A trip in winter can give a much better impression than summer. The summer commonly feels too full, almost to the point that locals seem bothered by the crowd of tourists. In winter the climate is calmer, friendly and joyous, with much less of tricks or rude behavior.
Turkey also is called between the most different lands of the globe. Big contrasts exist in resources, political viewpoints, religions and social together with economic circumstances through the population. Part of the population forms from nonreligious Turks and Kurds, together with people from Alevi heritage, that usually lives freely and openly.
The food in Turkey really is surprisingly tasty, something worth remembering about the trip.
Changing theme outright, the turkey bird is a big, heavy bird from the genus Meleagris. They come from the Americas and rank between the largest and most massive birds of their order. Males puff themselves in feathered globes during display and fill the air with loud gobbling.
The number of wild turkeys dropped sharply because of their fame as meat, but they repeatedly recovered andnow populate in every American state except Alaska.
