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Always wash hands, all surfaces and utensils after handling raw poultry. Remove all packaging and the neck and giblet pack from the neck flap and/or the main body cavity. DO NOT WASH TURKEY. Keep weight label on front of pack for cooking times. OVEN: Fan 160degC / Electric 180degC / Gas Mark 4 - for 20 Minutes per kg plus an extra 90 minutes. Place the turkey in a roasting tray. Cover loosely with lightly oiled foil and place in the centre of a preheated oven. Roast for the time specified on the weight label (retained from the front of the bag). During Cooking, periodically spoon the juices in the roasting tray over the bird to baste and return to the oven. Remove the foil for the final 30 minutes of cooking. Ensure product is thoroughly cooked and piping hot throughout, no pink meat remains and the juices run clear when pierced with a thin skewer at the thickest part of the meat. If the juices are pink, continue cooking for a few minutes and retest. Cover and rest for 20 minutes prior to carving.
Turkey (100%).
Keep refrigerated below 4degC at the bottom of the fridge. Once opened, keep refrigerated and use within 24 hours and by date shown. Suitable for freezing. Freeze by date mark shown and use within one month. Defrost thoroughly at the bottom of the fridge before use and use within 24 hours. Never defrost in a warm room. Do not refreeze once defrosted.
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