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All appliances vary, the following are guidelines only. Defrost turkey in the bag at the bottom of the fridge before use. Never defrost in a warm room. Ensure the turkey is fully thawed, no ice is present in the body cavity and the legs are flexible. Remove all packaging. Remove giblets and neck from the body cavity. OVEN: Place the defrosted turkey in a roasting tray and allow to stand at room temperature for an hour before cooking. Loosely cover the bird with foil and cook on the middle shelf of a preheated oven (Electric 180degC/Fan 160degC/Gas 4) for the time specified on the weight label (20 mins per kilo plus an extra 90 mins). Remove the foil for the final 1 1/2 hours. 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. Leave to rest for 10 minutes prior to carving. For actual calculated cooking time, please see front of pack. These times are a guide only. Do not reheat.
Turkey (90%), Water, Salt, Stabiliser: Triphosphates; Dried Glucose Syrup, Potato Starch, Vegetable Oils (Sunflower Oil And/Or Rapeseed Oil), Dextrose, Acidity Regulators: Lactic Acid, Malic Acid.
Keep Frozen. Do not re-freeze once defrosted. Must be -18degC or colder.
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