If the turkey is on you this Thanksgiving – you might want to buy it this weekend...
According to the National Turkey Federation, you’ll need you’ll need 24 hours of refrigerator thaw time for every four and a half pounds of bird. If you’re going with frozen, you’ll need to start thawing a 16 pound turkey on Sunday to cook it Thursday morning. Keep the bird in the original wrapper and leave it breast-side down in a shallow roasting pan in the fridge. That will keep the breast meat juicy.
If you’re going with fresh turkey instead, aim to buy that on Tuesday. If you have any turkey questions along the way, call the Butterball hotline. They primed to talk turkey and field more than 100,000 calls each year, regardless of what brand your bird is. 1-800-BUTTER B or 1-800-288-8372.
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