Stump the Experts – There’s No Question We Can’t Answer so Butterball It!

After 15 years of working on the Butterball Turkey Talk-Line, I have been asked many questions about turkeys: are they gluten free, what is the best way to thaw it, how can you tell a Tom from a Hen? We pride ourselves in that anything you want to know about how to prepare a turkey, we can answer! There is no stumping this group of men and women! I challenged my kids to this just the other day. While I was cooking dinner, I asked my 5-year-old and 3-year-old twins to ask me any question about turkey. My 5-year-old gave a good try when she asked “Mommy, do turkeys have eyelashes?” (a question that I can honestly say that I have not been asked before!). As I listened to her and her brothers’ cute giggles over this question, I quickly reflected how fun it is to work at the Talk-Line. While I explained that it had to be a COOKING question, I answered their questions (no, turkeys do not have eyelashes!). And so the streak continues of not being stumped!

How to “Butterball It”

There are so many wonderful resources available on to answer your questions and to ensure your Thanksgiving meal is a huge success – all you need to do is Butterball It! This search engine is geared specifically for those preparing the holiday and turkey meal to provide expert advice in one simple step. Type in your question regarding any cooking question, regardless of your level of experience. Using the wisdom of the Turkey Talk-Line experts, search engine can help answer all your questions!

My Favorite “Butterball It” Tips

In fact, one of my favorite pieces of information that I like to share with my callers is something I call the 4 T’s of Turkey Safety: Thaw, Temperature, Two-Hour Storage and Three Days to Eat. Make sure you are thawing your turkey properly, use a meat thermometer to cook to the correct temperature, carve your turkey within two-hours of cooking and eat your stored leftovers within three days.


Another common question we get is what to do with the turkey giblets. There are a variety of ways to use the giblets, but my personal favorite is to use them in the gravy –very tasty! There is a great recipe on, which is also below.

TL 11.13 (1)

Holiday Turkey with Giblet Gravy

Prep time: 20 minutes

Total time: 3+ hours

Servings: 6


Butterball® Fresh or Frozen Whole Turkey, thawed if frozen

2 medium onions, each cut into 8 wedges, divided

3 medium stalks celery, each cut into thirds, divided

1 cup fresh parsley leaves, divided

4 cloves garlic, halved, divided

Non-stick cooking spray

5 cups water

½ tsp. salt

¼ tsp. black peppercorns

¾ cup all-purpose flour


1. Preheat oven to 325°F. Remove neck and giblets from body and neck cavities of turkey; set aside. Drain juices from turkey; pat turkey dry with paper towels. Turn wings back to hold neck skin against back of turkey. Place half each of the onion, celery, parsley and garlic inside body cavity of turkey. Place turkey, breast up, on flat roasting rack in shallow roasting pan; spray with cooking spray.

2. Bake 3-½ to 3-¾ hours, or until meat thermometer reaches 180ºF when inserted in deepest part of thigh, covering breast and tops of drumsticks with aluminum foil after 2 hours to prevent overcooking of breast.

3. Meanwhile, prepare giblet stock while roasting turkey by placing the neck, heart, gizzard, water, salt and peppercorns in large saucepan. Add the remaining onion, celery, parsley and garlic; stir. (Reserve the liver for later use or discard.) Bring just to a boil over medium-high heat. Reduce heat to low; cover. Simmer 1-½ hours, adding the liver, if desired, for the last 30 minutes of the cooking time. Strain stock; cover and refrigerate until ready to use. Remove meat from the neck; discard bones. Finely chop neck meat, heart, gizzard and liver, if using; cover and refrigerate until ready to use.

4. Remove turkey from pan; let stand 15 minutes before carving. Make giblet gravy by straining pan drippings from turkey into 4-cup glass measuring cup. Remove fat from drippings. Place ¼ cup of the fat in medium saucepan; discard remaining fat. Stir flour into fat in saucepan until well blended. Add enough of the reserved giblet stock to pan drippings to measure 4 cups; gradually add to the flour mixture, stirring after each addition until well blended. Bring to a boil over medium heat, stirring constantly; cook and stir until slightly thickened. Stir in the reserved neck meat and giblets; cook until heated through and enjoy!

Have other questions? You can also chat with us live, connect with us on Facebook, email us directly or give us a call at 1-800-288-8372. Just as I do with my kids, I am happy to help answer even the most challenge of questions!


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