Golden Butter Ball Turkey

  • Servings: 20
  • Difficulty: easy
  • Print

Credit: Siam Rimmer


  • 20 Lbs. Butter Ball Turkey
  • 1 Cup of Butter
  • 1 Package of Turkey Brine
  • 2 Gallons of Water
  • 2 Turkey Baking Bags


  1. Pre-Heat your Oven to Weight by Turkey Bag. Make sure that your Turkey is thawed and the internal package is removed.  Make sure to rinse off complete.  Place your Turkey in a Bag and prepare the Brine by the Directions.
  2. Add the Brine mixture to the Bag Stuffed with your Turkey and then place in a large bowl in the refrigerator.  The next morning remove the Turkey from the Brine and rinse off to remove excess seasonings.  Then place in the new Turkey Bag. Take your Butter and cut into 1” Slices.  Take each 8 slices and place in between the Skin and Breast meat of the Turkey.  Take the rest of the Butter and rub the outside skin all over.  Close the Turkey Bag up and place in oven and cook to direct by the weight of the Bird or by the Leg separating from the bird.  
  3. Remove from Oven and Rest for 15 Minutes. Slowly remove the Plastic Bag.  To keep moist use a large spoon and take the excess juice from the bottom of the bag and pour over the top of the Turkey. Slice up and placing Platter to Serve.  ** I do not stuff the turkey if I brine. **  If you do not want to brine the turkey you can use your favorite stuffing mixture and go by directions of Turkey Bag Baking.

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