Here are some helpful tips from Butterball to help make your Turkey Day delicious. Check them out below.
Below you will find the butterball instructions for smoking and frying a turkey. you can also visit the butterball website for more great tips! https://www.butterball.com/how-to
How To Smoke A Turkey
Get an amazing smoked flavor while leaving your oven free for other dishes. Follow the instructions below for a water or electric smoker and get a taste unlike any other.
Water Smoker
Prepare the smoker by removing the lid and center ring, opening all vents, and placing 2 layers of briquettes (about 10 lb.) in the charcoal chamber.Light briquettes and let them burn for 30 minutes, or until they’re covered with gray ash. Start cooking as soon as the coals are ready.Line the water pan with heavy foil, and place it in the center ring.Prepare an 8 to 18 lb. thawed or fresh turkey by removing the giblets and neck, draining the juices, and drying with paper towels. The turkey should be completely thawed for even, safe cooking.Do not stuff your turkey. Brush the skin with vegetable oil and insert an oven-safe meat thermometer deep into lower thigh.Carefully set the center ring on the bottom section. Fill the water pan with hot water or another liquid to provide humidity during cooking. Add the top cook rack.Place the turkey breast side up on the top rack. Place an oven thermometer alongside the turkey to monitor its temperature.Cover the smoker and close the vents 1/3 of the way, being sure to protect your hands with oven mitts.Soak 5 hardwood chunks (3×2 inches) for about 1 hour. Place the soaked wood on the coals after 1½ hours of cooking to produce smoke.To maintain the heat around 250° F, add 12 to 14 briquettes through the door every 1½ hours. Replenish the water if necessary.
Smoking Tip
For food safety, your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven.
Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven.Cook the turkey to internal temperatures of 175° F to 180° F in the thigh and 170° F in the breast. Your turkey may take up to 12 hours to cook.When done, remove the turkey from the smoker, protecting your hands with washable mitts or towels, and let stand for 15 minutes before carving.Cooking Times (Water Smoker)WeightCook Time8-12 lbs.4-8 hrs.12-18 lbs.6-10 hrs.
Electric Smoker
Follow the manufacturer’s directions for preparing the smoker.Prepare an 8 to 18 lb. thawed or fresh turkey by removing the giblets and neck draining the juices, and drying with paper towels. The turkey should be completely thawed for even, safe cooking.Do not stuff your turkey. Brush the skin with vegetable oil and insert an oven-safe meat thermometer deep into lower thigh.Set the smoker to 225° F. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F.Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven.Cover the turkey and chill or let stand for 20 minutes before carving.
https://www.butterball.com/how-to/smoke-a-turkey
How To Deep Fry A Turkey
Deep-frying a turkey has become more and more popular in recent years. This method turns out an irresistibly tender and delicious turkey, and is a great alternative to traditional cooking methods. It is especially important, however, to follow instructions carefully and take precautions.
Deep-Frying Indoors
Using an electric fryer indoors is a great way to get that crispy texture and delicious flavor without having to brave the elements. Given the high temperatures and dangers, be sure to follow these simple instructions:
Completely thaw your turkey, or use a fresh turkey.Take the wrapper off of the turkey, and remove and discard the neck and giblets.Add oil to the fryer, but do not exceed the maximum fill line. Preheat oil in the fryer to 375° F.
Note
When cooking turkey parts, oil temperature should be 325° F; may take 4 to 5 minutes per pound to reach the recommended temperatures (dark meat to an internal temperature of 175° F to 180° F, and white meat to an internal temperature of 165° F to 170° F).
While the oil is heating, pat the turkey dry with paper towels and prepare your turkey with any seasonings, marinades, or injected flavors.Once the oil is heated, slowly lower the turkey into the fryer. The turkey may not be totally immersed in the oil. This may cause the top part of the breast to remain white even though it is cooked to the proper end temperature.Set the timer and cook the turkey about 3 to 4 minutes per pound.Cook all dark meat to an internal temperature of 175° F to 180° F, and all white meat to an internal temperature of 165° F to 170° F.When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.Let the turkey stand for 20 minutes before removing it from the rack or basket to carve.Deep Frying Tips
If your turkey is 14 lbs. or less, you can deep-fry it whole. If it’s 15 lbs. or more, separate the legs and thighs from the breast and fry them separately; or use a Butterball XL Turkey Fryer.
Be sure your turkey is completely thawed.
Remove any excess fat.
Do not stuff you turkey when deep-frying. Cook the stuffing separately.
To minimize sticking to the basket, submerge the empty basket in the hot oil for about 30 seconds; remove and place turkey inside and resubmerge.
Note
When cooking turkey parts, oil temperature should be 325° F; may take 4 to 5 minutes per pound to reach the recommended temperatures (dark meat to an internal temperature of 175° F to 180° F, and white meat to an internal temperature of 165° F to 170° F).
Deep-Frying Outdoors
Although you’re outdoors, using a propane deep fryer can be very dangerous. Never leave your deep fryer unattended and be sure to carefully follow these instructions:
To start, take the wrapper off of the turkey, and remove and discard the neck and giblets.Deep-fry your turkey outside on a flat surface, far away from homes, garages, wooden decks, etc.To determine how much oil is needed for frying, place the thawed turkey in the fryer basket and place it in the fryer. Add water until the top of the turkey is barely covered. Remove the turkey, allowing the water to drain from the turkey back into the fryer. Measure and mark the water line, and use that line as a guide when adding oil to the propane fryer.
Note
There should be at least 3 to 5 inches from the fill line to the top of the pot so oil doesn’t boil over.
Pat the turkey dry with paper towels.Add oil to the fryer (based on the water line).Preheat oil in the fryer to 375° F.
Note
When cooking turkey parts, oil temperature should be 325° F; may take 4 to 5 minutes per pound to reach the recommended temperatures (dark meat to an internal temperature of 175° F to 180° F, and white meat to an internal temperature of 165° F to 170° F).
While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavor that you desire.When the oil is hot, turn the burner off and slowly lower the turkey into the hot oil. Slowly lowering the basket helps prevent the oil from bubbling over. Turn the burner back on.Cook the turkey about 3 to 4 minutes per pound.The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F.When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain. Let the turkey stand for 20 minutes before removing it from the rack or basket.
https://www.butterball.com/how-to/deep-fry-a-turkey
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