Promoted
Butterball
Butterball Fresh Whole Turkey
Avg. 11.5 lbs
$29.79 each($2.59 / lb)
In Meat Market on the Right Wall
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
This Butterball Fresh Whole Turkey is ready to cook and never frozen, so that means no thawing necessary! Juicy and tender when sliced, it has no artificial ingredients or added hormones. You can even use the giblets and neck to add some extra savoriness to your gravy or stuffing. For a holiday turkey that saves you time in the kitchen, pick up this Butterball.
• Fresh whole turkey
• Never frozen
• Ready to cook (no thawing needed)
• Slices up juicy and tender
• No artificial ingredients (minimally processed)
• No added hormones
• Includes giblets and neck
How to Choose a Turkey
Consider the number of people you’re serving and select one that’s big enough to allow for 1 – 1-½ lbs uncooked turkey per person.
Estimated Oven-Roasting Time at 325°F:
8 - 12 lbs: 2-½ – 3 hours
12 - 16 lbs: 2-¾ – 3-¼ hours
16 - 20 lbs: 3 – 3-¾ hours
20 - 24 lbs: 3-¾ – 4-½ hours
24+ lbs: 4-½ – 5-¼ hours
• Fresh whole turkey
• Never frozen
• Ready to cook (no thawing needed)
• Slices up juicy and tender
• No artificial ingredients (minimally processed)
• No added hormones
• Includes giblets and neck
How to Choose a Turkey
Consider the number of people you’re serving and select one that’s big enough to allow for 1 – 1-½ lbs uncooked turkey per person.
Estimated Oven-Roasting Time at 325°F:
8 - 12 lbs: 2-½ – 3 hours
12 - 16 lbs: 2-¾ – 3-¼ hours
16 - 20 lbs: 3 – 3-¾ hours
20 - 24 lbs: 3-¾ – 4-½ hours
24+ lbs: 4-½ – 5-¼ hours
Highlights
Ingredients
Turkey. Contains up to 4% of a Solution of Water, Salt, Spices (to Enhance Tenderness and Juiciness).Allergens and safety warnings
Keep refrigerated at 35°F - 40°F. Refrigerate carved leftovers within 2 hours of eating and consume within 3 days.- Oven: Preheat oven to 325°F. Remove packaging from turkey. Remove neck and giblets. Drain juices and dry turkey with paper towels. Brush skin with vegetable oil or nonstick cooking spray. Place turkey breast-side up on a rack in a shallow roasting pan. Turn the wings back to hold the neck skin in place. Place turkey in the oven. When the turkey is about ⅔ done, loosely cover with foil to prevent over-browning. Turkey is done when a meat thermometer inserted into the thigh reads 180°F or 170°F inserted into the breast. Lift turkey onto a platter and let stand for 15 minutes before carving.
