Butterball All Natural Young Whole Frozen Turkey (Avg. 14-16lbs)

Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot refrigerate leftovers immediately or discard. Cook to 165 degrees F. Cooking and Carving Directions: Bagged giblets for easy removal. Preparing Your Butterball Turkey: Size: 10 to 18 lbs; 3 to 4 days in refrigerator approximate thawing time; 5 to 9 hrs in cold water approximate thawing time; 3 to 3-1/2 hrs unstuffed approximate roasting time (if turkey is covered or placed in an oven cooking bag, cook time will vary) roast in conventional oven, shallow pan, 325 degrees F; 3-3/4 to 4-1/2 hrs approximate roasting time (if turkey is covered or placed in an oven cooking bag, cook time will vary) roast in conventional oven, shallow pan, 325 degrees F. Size: 18 to 22 lbs; 4 to 5 days in refrigerator approximate thawing time; 9 to 11 hrs in cold water approximate thawing time; 3-1/2 to 4 hrs unstuffed approximate roasting time (if turkey is covered or placed in an oven cooking bag, cook time will vary) roast in conventional oven, shallow pan, 325 degrees F; 4-1/2 to hrs approximate roasting time (if turkey is covered or placed in an oven cooking bag, cook time will vary) roast in conventional oven, shallow pan, 325 degrees F. Size: 22 to 24 lbs; 5 to 6 days in refrigerator approximate thawing time; 11 to 12 hrs in cold water approximate thawing time; 4 to 4-1/2 hrs unstuffed approximate roasting time (if turkey is covered or placed in an oven cooking bag, cook time will vary) roast in conventional oven, shallow pan, 325 degrees F; 5 to 5-1/2 hrs approximate roasting time (if turkey is covered or placed in an oven cooking bag, cook time will vary) roast in conventional oven, shallow pan, 325 degrees F. Size: 24 to 30 lbs; 6 to 7 days in refrigerator approximate thawing time; 12 to 15 hrs in cold water approximate thawing time; 4-1/2 to 5 hrs unstuffed approximate roasting time (if turkey is covered or placed in an oven cooking bag, cook time will vary) roast in conventional oven, shallow pan, 325 degrees F; 5-1/2 to 6 hrs approximate roasting time (if turkey is covered or placed in an oven cooking bag, cook time will vary) roast in conventional oven, shallow pan, 325 degrees F. Approximate Thawing & Roasting Times: Weight (lbs): 10 - 18; 6 - 12 feeds (No of people); 3 - 4 in refrigerator (days) thaw (Always thaw in unopened wrapper, thaw on tray in refrigerator, or thaw in cold water, changing water every 30 minutes); 5 - 9 in cold water (hours) thaw (Always thaw in unopened wrapper, thaw on tray in refrigerator, or thaw in cold water, changing water every 30 minutes); 3 to 3-1/2 open pan (hours) roast (Use a shallow open pan with a flat rack in a 325 degrees F oven). Weight (lbs): 19 - 22 ; 12 - 15 feeds (No of people); 4 - 5 in refrigerator (days) thaw (Always thaw in unopened wrapper, thaw on tray in refrigerator, or thaw in cold water, changing water every 30 minutes); 9 - 11 in cold water (hours) thaw (Always thaw in unopened wrapper, thaw on tray in refrigerator, or thaw in cold water, changing water every 30 minutes); 3-1/2 to 4 open pan (hours) roast (Use a shallow open pan with a flat rack in a 325 degrees F oven). Weight (lbs): 22 - 24 ; 15 - 16 feeds (No of people); 5 - 6 in refrigerator (days) thaw (Always thaw in unopened wrapper, thaw on tray in refrigerator, or thaw in cold water, changing water every 30 minutes); 11 - 12 in cold water (hours) thaw (Always thaw in unopened wrapper, thaw on tray in refrigerator, or thaw in cold water, changing water every 30 minutes); 4 to 4-1/2 open pan (hours) roast (Use a shallow open pan with a flat rack in a 325 degrees F oven). Weight (lbs): 24 - 30 ; 16 - 18 feeds (No of people); 6 - 6 in refrigerator (days) thaw (Always thaw in unopened wrapper, thaw on tray in refrigerator, or thaw in cold water, changing water every 30 minutes); 12 - 15 in cold water (hours) thaw (Always thaw in unopened wrapper, thaw on tray in refrigerator, or thaw in cold water, changing water every 30 minutes); 4-1/2 to 5 open pan (hours) roast (Use a shallow open pan with a flat rack in a 325 degrees F oven). Do not thaw at room temperature. 1. Thaw: Refrigerator: Allow of least 24 hours for every 4 pounds. Place unopened turkey, breast side up, on a tray In refrigerator following above guidelines, or until thawed. Quick Thaw - Cold Water: Allow 30 minutes per pound. Place unopened turkey. Breast down in sink filled with cold tap water. change water every 30 minutes. Once thawed, keep in refrigerator until ready to cook. 2. Prepare: 1 Remove Packaging: Remove Turkey from wrapper. Take out the neck and giblets from the two body cavities. Refrigerate gravy packet until ready to use. Drain juices and pat turkey with paper towels. 2. Stuff Turkey - If Desired: Stuff turkey just before roasting. lightly fill neck cavity; turn wings back to hold neck skin in place. Stuff body cavity and lightly return legs to tucked position. No trussing is necessary. 3. Roast: 1 Preheat oven to 325 degrees F. 2 Place turkey, breast side up, on flat roasting rack in 2 inches deep open roasting pan, Brush or spray skin with vegetable oil. 3 Roast according to time guidelines above (if turkey is covered or placed in an oven cooking bag, cook time will vary). 4 To prevent overcooking, loosely cover breast with lightweight foil when about two-thirds done. 5 To check for doneness, temperature on a meat thermometer should be 165 degrees F breast/180 degrees F thigh. If the turkey is stuffed, move thermometer to center of stuffing; temperature should be 165 degrees F, (Note: when the thigh muscle is pierced deeply with a fork, juices should be clear and no longer reddish pink.) Double check temperature for food safety. 6 Let turkey stand 15 minutes before carving. Meat Thermometer Directions: thermometer tip should be placed in thigh (not drumstick), not touching bone. Position tip thermometer to be pointing towards (not in) body cavity. 165 degrees F in breast, 180 degrees F in thigh, 165 degrees F in stuffing. Re-insert thermometer to double check temperature for food safety. (for oven-safe thermometer). Carving Directions: 1 Remove Drumstick: Cut entire leg off by holding drumstick and cutting through skin all the way to the joint. Remove by pulling out and back using point of knife to disjoint it. Separate thigh and drumstick at joint. 2 Horizontal Cut: Insert fork in upper wing to steady turkey. Make a long horizontal cut above wing joint through to body frame. 3 Slicing: Beginning halfway up breast, cut thin slice. When knife reaches horizontal cut, slice will fall free. Continue slicing, starting cut at a higher point each time. Storage of Leftovers: Refrigerate leftovers within 2 hours after heating. Carve turkey into pieces speed cooling. Use leftover turkey within 3 days. Keep frozen. To Open Bag: insert one finger from each hand in holes. With even force, pull one hole to the right and the other hole to the left until hag starts opening.