Roasted turkey as always. Metallic taste. Gravy included was the worst! No more for my family.

Rabit3bs

Mountain ranch ca

I have been roasting turkeys for 40 years. Purchased as always a butterball, a fresh turkey this year. Extremely disappointed! Like shoe leather with a golden skin! What have you done to your turkeys? Seriously sick about it. Such a waste of my money and time!

Leighton

perrysburg ohio

I cooked turkey in paper bag. Done this about 10 times no problem. We could only eat white meat. all dark meat(my favorite) had lots of tendons, fiberous Took pics but dont know how to add them to statement

sosewlinda

ventura,ca

These are great. Consistently the best turkeys. They do not always end up being the least expensive during the holidays, but their superior taste makes them worth the cost. They cook up moist and tasty every time. I do my part by lightly buttering the surface and then slowly cooking them at 350 degrees and baste them every 15 to 30 minutes with a bouillon solution with garlic. The timers pop at the right time to indicate that the turkey is done, but I choose to cook the turkey an additional 15 to 30 minutes so that I get a somewhat crispier top skin. The result is an entree that my entire family loves, including my cats. My share includes that golden brown crispy skin, skin and especially the white meat, which is savory and moist. My cats love this so much that they eat until they fall asleep happily purring. I cook this treat for their birthdays and for special occasions for the people in my life too. I have sufficient meat left over that I can have sandwiches for several days, turkey bits to serve with rice, and extra cat treats too. I find these turkeys to be an economical way to have lunches and dinners for several days.

MoiraWhitlock

USA

Every Thanksgiving my family always balls out and buys an expensive turkey. Well, last year I decided to buy the turkey and went ahead and went with this Butterball Premium Young Turkey. The price is very fair and I was actually surprised by the taste and quality of the meat. It was really good. I plan on sticking with this turkey.

amd2013

USA

I've experimented with Capon and Cornish Game Hens, and I'm dying to try goose some year, but when it comes down to it there's nothing quite like a turkey on the holiday table. If you're going with the convenience and lower price per pound of a grocery store frozen turkey, Butterball produces reliably yummy results year after year. Their line of young turkeys has birds more in the weight range that I need, too. This year I managed to find an eleven pounder. There's no need to brine these birds, and no need to baste every thirty minutes because these are self-basting. I decided to go with Julia Childs's recommended method of simply coating the skin, on top and underneath, with butter (butter on the Butterball - seemed appropriate), and I wound up with an awesomely crispy brown skin and moist, mild meat. I still want to try a Christmas goose some year when I can afford it, but for years when it's hard to budget money and time, Butterball ensures the whole family will be satisfied.

el71

Tampa, FL

Ahhh!  Here we are at 6 am on Thanksgiving morning and I've just finished checking out the 20 pound **Butterball Young Turkey** I left maranating overnight.  Very pretty!**Why Butterball?**Yes, there was a time long ago while living in New England that I would buy a fresh turkey from a farm nearby.  The turkeys were plump and very strong in flavor.  That was great when Thanksgiving was simply a Xeno family affair.  But over the years, especially since moving to South Florida, we've picked up strays along the way and our holiday table now numbers 14.Truth is most people prefer the smooth mild taste of a turkey like Butterball.  Year-in and year-out, Butterball produces a nice consistent bird with both ample white and dark meat.  The consistent taste of a Butterball is kind to the chef since there won't be any surprises with the results.If you purchase them frozen as I generally do, both Butterball and I recommend that you take your time thawing the bird.  I allow the bird to thaw in my refrigerator at the rate of 24 hours for every 4 lbs.  So that means this bad-boy has been hogging my fridge for the last 5 days.  If necessary, you can in fact thaw it much more quickly by leaving it in your sink soaking in room temperature water, but trust me, it's not quite the same.Once thawed you'll find it easy to get under the skin to really season the bird properly.  Take your time here.  The results will be far worth the effort.**My Viewpoint**Do I miss the deep gamey flavor of a local farm-raised bird?  Yeah, personally I do.  But in the interests of pleasing our guests on this holiday, I've come to rely on Butterball for a predictable yet excellent young turkey.  My recommendation is to pick a bird of between 18 and 24 lbs.  You can always make some turkey salad with the leftovers.Happy Thanksgiving to All,Rudi

RudiXeno

Boca Raton, FL