• Best Butterball Turkey and Gravy Ever

    1 vote
    A friend has an oven too small to cook a large turkey, so she gave me her 22 lb. Premium Butterball to cook. Since Butterballs come pre-basted with a saltwater solution, there's no need to brine or salt it. I decided to cook it on a low heat and it turned out fabulous.


    • 1 Butterball turkey
    • 1 apple and 1 onion (peeled)
    • 1 T oil
    • salt and pepper
    • optional gravy ingredients: hard-boiled egg, cooked giblets, parsley
    • cornstarch and water


    1. Defrost turkey in the bottom of the fridge for 3-5 days.
    2. Remove neck and giblets.
    3. Chop the apple and onion coarsely and place it in cavity of the turkey.
    4. Place the turkey in a large roasting pan, or turkey roaster and cover it.
    5. Bake at 225 degrees, 20 minutes per pound.
    6. Midway through, drain the juices.
    7. The last 20 minutes, again drain the juices from the pan, add to the first batch and place in the fridge or freezer.
    8. Turn the oven up to 350 degrees and brown the turkey without recovering it.
    9. Turn off the oven, replace the lid, and let the turkey rest 30 minutes or more.
    10. When the fat from the juices has congealed at the top, skim the fat and discard it.
    11. Add 1 T or more cornstarch to COLD water and make a slurry.
    12. Bring juices to a boil and add the cornstarch. Boil 1 minute.

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