TURKEY PRODUCTS
Halal turkey for every plate and palate
Products
Halal turkey for every plate and palate
Whole Turkey

COOKING INSTRUCTIONS
- Preheat oven to 325°F/165°C.
- Before removing the plastic bag, place turkey under warm running water for 2-3 minutes. Remove plastic bag by placing your index fingers through the holes at the bottom and pulling in opposite directions to tear bag apart.
- Place frozen turkey, breast side up, on a rack in a shallow (3" deep) roasting pan.
- If your turkey has an oven-safe, food-safe leg holder, do not remove it.
- Brush skin with vegetable oil to prevent drying. Do not cover or add water.
- Place in center of preheated oven.
- If the turkey is becoming too dark, loosely cover entire turkey with thin foil.
- For best results, cook until meat thermometer reads 180°F/82°C in the thigh.
- When done, let the turkey stand for 15 minutes before carving.
White & Dark Turkey Roast

COOKING INSTRUCTIONS
- Cook from Frozen. Preheat oven to 325°F (165°C).
- Remove plastic bag. Do not remove inside netting.
- Place breast on rack in shallow roasting pan. Brush with oil to prevent drying.
- Do not cover. Cook for 4 hours or until meat thermometer reads 165°F (74°C).
- Let stand for 10 to 15 minutes before removing the netting and slicing.
- Note: Cook time is approximate as oven temperatures vary. Use of foil pan significantly increases time.
Whole Turkey (Fresh)

COOKING INSTRUCTIONS
- Preheat oven to 325°F/165°C.
- Remove fresh turkey from bag.
- Remove neck from body cavity and giblets from neck cavity.
- Drain juices from cavity and blot with paper towels.
- Place turkey, breast side up, on a rack in a shallow (3" deep) roasting pan.
- if your turkey contains an oven safe, food safe leg holder, do not attempt to remove it
- Stuff neck and body cavities with stuffing if desired. Note: Allow 3/4 cup of stuffing per pound. Return legs to tucked position under the skin flap.
- Brush skin with vegetable oil to nicely brown the outside of the turkey. Do not cover or add water.
- Place on center rack of preheated oven.
- Loosely cover with foil if skin is becoming too dark
- When the skin is light golden, about 2/3 done, loosely cover the breast and top of drumsticks with lightweight foil to prevent over cooking.
- Cook until meat thermometer reads 180°F / 82°C in the thigh and 165°F / 74°C in the center of the stuffing.
- When done, let the turkey stand for 15 minutes before carving.