How Long To Cook A Butterball Turkey

ByLily

Butterball turkeys come with their own roasting guidelines, and following the weight-based timing helps avoid a dry result. So if you want to know how long to cook a butterball turkey, the short answer is about 20 minutes per pound at 325°F for an unstuffed bird. That simple rule covers most sizes, but there are a few details that change the total time.

This guide breaks down timing by weight, stuffed vs unstuffed, and the exact temperatures you need to hit. You will also get a simple step-by-step method so the bird comes out juicy every time.

How Long To Cook A Butterball Turkey

Butterball recommends roasting at 325°F in a conventional oven. The chart below is the standard timing for a fully thawed, unstuffed turkey. Always verify with a meat thermometer before you pull it out.

  • 8 to 12 pounds: 2 hours 45 minutes to 3 hours
  • 12 to 14 pounds: 3 hours to 3 hours 45 minutes
  • 14 to 18 pounds: 3 hours 45 minutes to 4 hours 15 minutes
  • 18 to 20 pounds: 4 hours 15 minutes to 4 hours 30 minutes
  • 20 to 24 pounds: 4 hours 30 minutes to 5 hours

These times assume the turkey is thawed in the fridge, not partially frozen. A cold or icy center adds a lot of time, sometimes an extra hour or more.

Timing For A Stuffed Butterball Turkey

If you stuff the bird, add roughly 30 to 45 minutes to the total cook time. The stuffing soaks up heat and slows the center down. Butterball suggests stuffing loosely and checking that the stuffing also reaches 165°F.

  • 8 to 12 pounds: 3 hours to 3 hours 30 minutes
  • 12 to 14 pounds: 3 hours 45 minutes to 4 hours
  • 14 to 18 pounds: 4 hours to 4 hours 30 minutes
  • 18 to 20 pounds: 4 hours 30 minutes to 5 hours
  • 20 to 24 pounds: 5 hours to 5 hours 30 minutes

Many cooks skip stuffing the cavity and bake dressing in a separate dish. It is safer and the turkey cooks faster and more evenly.

Why Weight Alone Is Not Enough

Oven accuracy varies. Your oven might run 25 degrees hot or cold, which shifts the time by 30 minutes or more. Use an oven thermometer to check.

The starting temp of the bird matters too. A turkey sitting on the counter for an hour will cook faster than one straight from the fridge.

Pan size, rack position, and foil tenting all change how heat moves around the meat. So treat the chart as a guide, not a guarantee.

The Only Temperature That Matters

Forget the pop-up timer if you want reliable results. Use a digital meat thermometer instead.

  1. Insert the probe into the thickest part of the thigh, avoiding bone.
  2. Check the breast as well, at its thickest point.
  3. Both spots need to read 165°F.
  4. If stuffed, the center of the stuffing must also hit 165°F.

Pull the turkey when it hits 165°F. Then let it rest for 20 to 30 minutes before carving. The temp will rise a few degrees during the rest.

Step-By-Step Roasting Method

Here is the simple process that works for any size Butterball turkey.

  1. Thaw the turkey in the fridge. Allow 24 hours for every 4 to 5 pounds.
  2. Preheat the oven to 325°F. Place the rack in the lower third.
  3. Remove the neck and giblets from the cavities. Pat the skin dry.
  4. Place the turkey breast-side up on a rack in a shallow roasting pan.
  5. Rub the skin with oil or melted butter. Season with salt and pepper.
  6. Insert a meat thermometer into the thigh without touching bone.
  7. Roast uncovered. Baste every 45 minutes if you like, though it is optional.
  8. Tent with foil if the skin browns too fast, usually after 2 hours.
  9. Start checking the temp about 30 minutes before the estimated finish time.
  10. Rest the turkey 20 to 30 minutes before carving.

Should You Cover The Turkey?

Leave it uncovered for the first two hours so the skin crisps. After that, a loose foil tent prevents over-browning. Do not wrap it tight, or the skin turns soft and steamy.

Common Mistakes That Add Time

  • Roasting a partially frozen turkey
  • Opening the oven door too often
  • Using a pan that is too small, which blocks heat flow
  • Trusting the pop-up timer instead of a thermometer
  • Cooking at 350°F or higher, which dries out the breast

Each of these can push your cook time past the chart and dry out the meat. Stick to 325°F and check temps early.

Quick Reference For Busy Cooks

Set a timer for the low end of your weight range. Begin checking 30 minutes before that mark. If the thigh reads under 160°F, keep roasting and check every 15 minutes.

A 16-pound unstuffed turkey typically lands around 4 hours. A 20-pound stuffed bird can take close to 5 hours. Write your start time down so you are not guessing later.

With the right weight-based timing and a good thermometer, your Butterball turkey will come out moist and safe. Follow the chart, trust the temp, and let it rest. That is all it takes.

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