Win Your Thanksgiving Turkey! (& Ten Cooking Tips) - ENDED

Free Turkey Tastes Better!


Enter our 2nd Annual Thanksgiving Turkey Contest! Turkey is always an economical addition to any table, but of course we get more for our money on turkey during the holidays.  In the next two weeks however, $uper $aver will buy your turkey if you win this month’s giveaway!  Enter today to win a twelve  pound turkey to grace your Thanksgiving table! In the meantime, here are some “turkey tips” to help you cook up your prize! (Four winners will each win a $25 American Express Gift Check to buy their turkey & a few fixin’s if you are a smart shopper!)

In 1960 the average cost of turkey per pound was 39 cents, today it has risen to an average of 89 cents!  This Thanksgiving $uper $aver will put a 12 pound turkey on your table FREE! ($20 VALUE +) — or, if you are a REAL $UPER $AVER and can find a sale for 50 cents per pound you can lug home a 20 pounder!  Good Luck! (Butterball helped us out with some of our tips!)

  1. If your turkey is frozen, thaw in the refrigerator or in cold water. When the turkey is completely thawed and ready to cook, remove and discard the wrapper. Then preheat oven to 325 degrees.
  2. Remove the neck from the body cavity and the giblets from the neck cavity. Then drain the juices and blot the cavities with clean paper towels to remove excess liquid.
  3. Just before roasting, stuff the neck and body cavities lightly, if desired. DO NOT OVERSTUFF. Then turn the wings back to hold the neck skin in place and return legs to a tucked position. No trussing is necessary.  (I usually make my stuffing separately)
  4. A handy turkey lifter comes with each Butterball turkey. Place this special string cradle on a flat rack in a 2-inch deep, open roasting pan, then place the turkey, breast side up, on top and bring the loops up around the turkey. Do this before putting the turkey in the oven. When the turkey is ready to be carved, use the loops as handles to lift the turkey from the pan.
  5. Insert an oven-safe meat thermometer deep into the lower part of the thigh next to the body, not touching the bone.
  6. Brush the skin with cooking oil or spray with cooking spray to prevent the skin from drying. Further basting is unnecessary.
  7. Wash preparation utensils and your hands in hot, soapy water following contact with uncooked turkey and juices. Make sure to thoroughly clean work surfaces to avoid cross contamination.
  8. Roast at 325 degrees. For approximate cooking times, see BB’s Roasting section. When the skin is light golden brown, about 2/3 done, shield the breast loosely with a piece of lightweight foil to prevent overcooking.
  9. Check for doneness (is doneness a word?) 30 minutes before turkey is expected to be done. Turkey is fully cooked when the thigh’s internal temperature is 180 degrees. The thickest part of the breast should read 170 degrees and the center of the stuffing should be 165 degrees.
  10. When done, let the turkey stand for 15 to 20 minutes before carving.

For more Thanksgiving turkey tips and coupons check out and share your tips with us below!   The best tip will win an “I’m a $uper $aver are You?”  apron!


  • You must leave me a comment (maybe a thanksgiving tip?) on this post
  • For an additional entry, subscribe to my blog (Money Saving Survival Tips) and leave a comment here letting me know
  • For an additional entry, follow/comment on Facebook and leave a comment here letting me know
  • For an additional entry, comment/follow on twitter and leave a comment here letting me know
  • For an additional entry, you can share this giveaway post on Facebook or twitter and let me know here
  • US mailing addresses only

Giveaway Ends on Tuesday November 22, 2011 at Noon CST.


  1. Donna B. says:
  2. Karin says:

    Don’t really have any good tips– am really glad we are having turkey this year! The last few years we have had ham– gave in to my brother’s wishes. He loves ham.

  3. Karin says:

    Follow on FB (Karin A-g)

  4. Karin says:
  5. Jan Leasure says:

    I would love to see your recipe April for the Guinness gingerbread! Good Luck!

  6. Jan Leasure says:

    Canned Crap–very humorous!

  7. misty says:

    Make what you can the night before. And start early in case you have to remake something!

    misteedawnw at aol dot com

  8. Katlin Kotter says:

    My only tip is to plan everything beforehand and make sure you are prepared. Nothing is worse than halfway through cooking realizing you don’t have all the ingredients.

  9. Jan Leasure says:

    I just started a Thanksgiving Eve list myself!

SEO Powered By SEOPressor