Promoted
Butterball
Butterball Frozen Whole Young Turkey, 16 - 20 lbs, Limit 1
Avg. 18.25 lbs
$30.66 each
$18.98 each($1.04 / lb)Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
Please Note: Limit of 1 turkey.
From Butterball, this frozen whole turkey cooks up tender and juicy with a golden-crisp skin. Raised without hormones on American farms and minimally processed, it's free of artificial ingredients. Ranging in size from 16 – 20 lbs, it's great for making a holiday spread for a medium-sized gathering.
• Frozen whole young turkey
• Cooks up tender and juicy
• Raised without hormones on American farms
• No artificial ingredients (minimally processed)
• Gluten-free
• Good for a medium-sized gathering
• Weight Range: 16 – 20 lbs
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:
16 - 20 lbs: 3 - 3-¾ hours
From Butterball, this frozen whole turkey cooks up tender and juicy with a golden-crisp skin. Raised without hormones on American farms and minimally processed, it's free of artificial ingredients. Ranging in size from 16 – 20 lbs, it's great for making a holiday spread for a medium-sized gathering.
• Frozen whole young turkey
• Cooks up tender and juicy
• Raised without hormones on American farms
• No artificial ingredients (minimally processed)
• Gluten-free
• Good for a medium-sized gathering
• Weight Range: 16 – 20 lbs
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:
16 - 20 lbs: 3 - 3-¾ hours
Highlights
Ingredients
Whole Young Turkey. Contains up to 8% of a Solution of Water, Salt, Spices, Natural Flavor.Allergens and safety warnings
Keep frozen until ready to thaw. Can be stored unopened in freezer for up to 2 years. Refrigerate leftovers within 2 hours of eating and consume within 3 days.- To Thaw: Place unopened turkey breast-side up in the refrigerator on a tray to catch any juices. Allow at least 1 day of thawing for every 4 lbs of turkey.
Oven: Preheat oven to 325°F. Remove packaging from turkey, drain off juices and pat dry with paper towel. Place turkey breast-side up on a rack in a shallow roasting pan. Turn back the wings to hold the neck skin in place. Brush or spray skin lightly with cooking oil. Place in turkey in the oven. When the turkey is about ⅔ done, loosely cover the breast with foil to prevent over-browning. Turkey is done when the temperature of a meat thermometer inserted into the thigh reads 180°F and 170°F inserted into the breast. Lift turkey onto a platter and let stand for 15 minutes before carving.