Ingredients: Whole Turkey with Neck and Giblets

Ingredients: Whole Turkey with Neck and Giblets

Directions: perishable. keep frozen. turkey cooking time and temperature: 8-12 lbs: 325 degrees f; 2-3/4 to 3 hours unstuffed. 12-14 lbs: 325 degrees f; 3 to 3-3/4 hours unstuffed. 14-18 lbs: 325 degrees f; 3-3/4 to 4-1/4 hours unstuffed. 18-20 lbs: 325 degrees f; 4-1/4 to 4-1/2 hours unstuffed. 20-24 lbs: 325 degrees f; 4-1/2 to 5 hours unstuffed. easy roasting instructions: 1. preheat oven to 325 degrees f. 2. remove turkey from bag. 3. release legs of turkey from plastic holder by pulling loop down away from legs and then pull each leg up, one at a time. it is not necessary to remove holder from turkey for roasting. 4. remove neck and giblets. 5. rinse turkey inside and out with cold water, drain and pat dry. 6. replace legs into holder. 7. brush turkey with vegetable oil. 8. place turkey breast side up in a roasting pan. 9. roast at 325 degrees f according to the cooking chart (cook times are approximate). begin checking for doneness 1 hour before end of suggested roasting time. 10. when turkey is golden brown, cover loosely with foil tent to prevent over-browning. turkey is done when the food thermometer reaches 180 degrees f in the deepest part of the thigh muscle. insert thermometer between the thigh and the breast just beyond the lower part of the thigh bone, making sure the thermometer does not touch any part of the bone. 11. allow 20 minutes standing time before carving. cook thoroughly to an internal temperature of 180 degrees f as measured by a food thermometer. safe handling instructions: this product was prepared from inspected and passed meat and/or poultry. some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. for your protection, follow these safe handling instructions. keep refrigerated or frozen. thaw in refrigerator or microwave. keep raw meat and poultry separate from other foods. wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. cook thoroughly. keep hot foods hot. refrigerate leftovers immediately or discard.

Directions: perishable. keep frozen. turkey cooking time and temperature: 8-12 lbs: 325 degrees f; 2-3/4 to 3 hours unstuffed. 12-14 lbs: 325 degrees f; 3 to 3-3/4 hours unstuffed. 14-18 lbs: 325 degrees f; 3-3/4 to 4-1/4 hours unstuffed. 18-20 lbs: 325 degrees f; 4-1/4 to 4-1/2 hours unstuffed. 20-24 lbs: 325 degrees f; 4-1/2 to 5 hours unstuffed. easy roasting instructions: 1. preheat oven to 325 degrees f. 2. remove turkey from bag. 3. release legs of turkey from plastic holder by pulling loop down away from legs and then pull each leg up, one at a time. it is not necessary to remove holder from turkey for roasting. 4. remove neck and giblets. 5. rinse turkey inside and out with cold water, drain and pat dry. 6. replace legs into holder. 7. brush turkey with vegetable oil. 8. place turkey breast side up in a roasting pan. 9. roast at 325 degrees f according to the cooking chart (cook times are approximate). begin checking for doneness 1 hour before end of suggested roasting time. 10. when turkey is golden brown, cover loosely with foil tent to prevent over-browning. turkey is done when the food thermometer reaches 180 degrees f in the deepest part of the thigh muscle. insert thermometer between the thigh and the breast just beyond the lower part of the thigh bone, making sure the thermometer does not touch any part of the bone. 11. allow 20 minutes standing time before carving. cook thoroughly to an internal temperature of 180 degrees f as measured by a food thermometer. safe handling instructions: this product was prepared from inspected and passed meat and/or poultry. some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. for your protection, follow these safe handling instructions. keep refrigerated or frozen. thaw in refrigerator or microwave. keep raw meat and poultry separate from other foods. wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. cook thoroughly. keep hot foods hot. refrigerate leftovers immediately or discard.