Is It Safe to Stuff Your Turkey? Your Most Pressing Thanksgiving Questions, Answered

11/18/2015 at 01:19 PM ET

TurkeyKate Mathis/Getty

Let’s be honest: while giving thanks is undoubtedly an important part of Thanksgiving (it’s in the name, after all), nothing quite compares to the holiday’s delicious staple — the turkey.

With the big day approaching (which understandably calls for a load of prep and finger-licking sides to boot), we’ve decided to enlist the help of Butterball’s famous Talk-Line. The service has been fielding thousands of questions from all kinds of cooks (first-timers and veterans included) for the past 35 years — and, in turn, has become a go-to for those eager to conquer Turkey Day.

RELATED: 3 Ways to Take Your Thanksgiving Table From Flat to Fab

In case you’re feeling anxious about finally taking on the reigns this holiday (thanks, mom!) or need more of a quick check list, take a look through the most frequently asked questions and answers in regard’s to the holiday’s main attraction — straight from the Butterball Talk-Line archives.

1. My turkey is still frozen – help!
Thawing in the refrigerator is the recommended method. For every four pounds of turkey, allow at least one day of thawing in the refrigerator. The refrigerator temperature should be below 40° F.

If it’s 6 a.m. and you have a frozen turkey – don’t panic! If you didn’t allow enough time or turkey is not thawing fast enough, put turkey in cold tap water and allow thirty minutes per lb. The combination of refrigerator and cold water thawing will shorten the refrigerator thawing time.

2. How do I know my turkey is done?
The proper temperatures to get a tender and juicy turkey – the turkey should reach 180° F in the thigh, 170° F in the breast and 165° F in the center of the stuffing; and refrigerate cooked turkey promptly to reduce temperature to below 40° F.

3. How long should I cook my turkey?
We recommend roasting in an open shallow pan at 325°F. A 16lb turkey will take between 3 and 4 hours but we recommend you use a meat thermometer to check for doneness.

RELATED: 13 Terribly-Terrific Thanksgiving Pinterest Fails We Are Eternally Grateful For

4. How much turkey should I buy?
We recommend a pound to a pound and half per person to allow for generous leftovers.

5. What are the best tips for carving a turkey?
Carving can be stressful so here are three tips to make the process a little less stressful this year:
– Make sure you have a sharp knife – it makes all the difference.
– Let the turkey sit 15-20 minutes before carving – it allows the juices to settle and keeps the turkey moist.
– Don’t carve at the table – carve in the kitchen where there is less pressure.

6. Is it safe to stuff your turkey?
Of course – as long as you use a meat thermometer. Check the stuffing to ensure it gets up to 165° F in the center of the stuffing.

RELATED: Inside Jaime King’s ‘Friendsgiving’ Feast: ‘Mashed Potatoes Should Be a Food Group’

–Grace Gavilanes

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms


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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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