Whole Turkey

COOKING INSTRUCTIONS

1. Preheat oven to 325°F/165°C.
2. 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.
3. Place frozen turkey, breast side up, on a rack in a shallow (3" deep) roasting pan.
4. If your turkey has an oven-safe, food-safe leg holder, do not remove it.
5. Brush skin with vegetable oil to prevent drying. Do not cover or add water.
6. Place in center of preheated oven.
7. If the turkey is becoming too dark, loosely cover entire turkey with thin foil.
8. For best results, cook until meat thermometer reads 180°F/82°C in the thigh.
9. When done, let the turkey stand for 15 minutes before carving.

White & Dark Turkey Roast

COOKING INSTRUCTIONS

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

Whole Turkey (Fresh)

COOKING INSTRUCTIONS

1. Preheat oven to 325°F/165°C.
2. Remove fresh turkey from bag.
3. Remove neck from body cavity and giblets from neck cavity.
4. Drain juices from cavity and blot with paper towels.
5. Place turkey, breast side up, on a rack in a shallow (3" deep) roasting pan.
6. if your turkey contains an oven safe, food safe leg holder, do not attempt to remove it
7. 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.
8. Brush skin with vegetable oil to nicely brown the outside of the turkey. Do not cover or add water.
9. Place on center rack of preheated oven.
10. Loosely cover with foil if skin is becoming too dark
11. 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.
12. Cook until meat thermometer reads 180°F / 82°C in the thigh and 165°F / 74°C in the center of the stuffing.
13. When done, let the turkey stand for 15 minutes before carving.