Just like cooking a whole turkey, the cooking time for pre-cooked turkey breast depends on the weight. Follow these cooking tips to keep it moist and flavorful.

Begin checking the turkey for doneness about 30 minutes before the recommended cook time. Your turkey is done when meat thermometer reaches 180 ° F in thigh and 165 ° F in center of stuffing.

Cooking a Butterball turkey breast in a Crock-Pot is a convenient way to make a moist, tasty dish. Allow about six hours for the turkey to cook on low setting.

The Butterball Turkey Talk-Line provides answers to all turkey questions in English and Spanish at 1-800-BUTTERBALL (1-800-288-8372) or text 844-877-3456. Fresh or thawed whole turkeys Roasting a ...

The Butterball Turkey Talk-Line provides answers to all turkey questions in English and Spanish at 1-800-BUTTERBALL (1-800-288-8372) or text 844-877-3456. Fresh or thawed whole turkeys Roasting a ...

Making a turkey is easier than it sounds, and we turned to Butterball and some other experts to make this easy guide for beginners. How to choose a turkey: Fresh vs. frozen turkey 0:00 / 0:00 ...

Cook’s notes: To made turkey broth, place a quartered onion, a stalk of celery, a carrot, and the turkey neck and giblets in a large saucepan or Dutch oven. Cover the mix with either 2 quarts ...

These guidelines apply to both fresh and frozen turkey—if you’re cooking a frozen turkey, be sure to allow at least 24 hours of thawing for every 4 pounds of your bird.

When choosing a turkey, keep the following in mind. Size Matters: A good rule of thumb is 1 to 1.5 pounds of turkey per person. For example, if you're feeding 10 people, aim for a 10-15 pound turkey.

"Cooked turkey and dishes made with turkey, such as a casserole, can be stored in the refrigerator for 3 to 4 days or can be frozen to store longer," the website notes, adding all leftovers should ...

Turkey meatloaf is more difficult to work with because of how lean the meat typically is. Here's how to make it so it doesn't turn out poorly.

Don’t toss your turkey carcass, neck, or leftover bits. You can transform them into a flavorful stock for soups, pan sauces, and more. Here’s how in three easy steps.