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Keep refrigerated. HOW TO COOK: Cooking times may vary depending on your equipment. Preheat oven to 325 degrees F. 1. Prepare turkey: Release legs from oven-safe clamp (if applicable). Remove neck and giblets from body and neck cavities. Season cavity with herb/spices of your choice (salt, pepper, thyme, etc). Re-clamp legs (if applicable). 2. Place turkey, breast side up, in shallow roasting pan. Tuck wings under back of turkey. Brush turkey with basting oil or vegetable oil; season with salt and pepper, if desired. Cover turkey loosely with “tent” of aluminum foil. This eliminates the need to baste and prevents excessive browning. 3. Roast, using times listed on chart below for approximate cooking times. About 45 minutes before the end of suggest roasting time, remove foil tent; baste turkey with drippings. Roast until internal temperature of turkey reaches 165 degrees F (do not relyonly on pop-up timer). Check internal temperature by inserting digital thermometer into thickest part of inner thigh area where leg connects to body of bird, but not touching the bone. 4. Let rest 30 minutes before carving for better slicing. Cooking Time for Unstuffed Turkey*: 8-12 lb Turkey = 2-3/4 to 3 hours; 12-14lb Turkey = 3 to 3-3/4 hours; 14-18 lb Turkey = 3-3/4 to 4-1/2 hours; 18-20 lb Turkey = 4-1/4 to 4-1/2 hours; 20-24 lb Turkey = 4-1/2 to 5 hours; 24-28 lb Turkey = 5 to 5-1/2 hours. *Be sure stuffing temp also reached 165 degrees F. NEVER FROZEN: We always take the extra steps to provide our customer with the safest and highest quality turkeys around. To ensure optimum freshness, this Fresh Turkey has been maintained between 28°F and 32°F. Therefore, any moisture (water) in the cavity may be frozen creating ice crystals and making the bird feel firmer than you expect. But the meat itself does not freeze at these temperatures and remains fresh so you can expect to serve a safe, juicy, tasty turkey. Play it Safe:The US Department of Agriculture advises people against stuffing their turkey. Quite often when the turkey reaches a safe internal temperature, the stuffing in the cavity is not hot enough to kill any harmful bacteria. If you roast the turkey long enough to bring thestuffing to a safe temperature, you may get tough, dried out meat. Play it safe – bake the stuffing in a separate casserole dish during the last 30-45 minutes of turkey roasting time.
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