USDA Grade A Frozen Young Hen Whole Turkey (Avg.12-14lbs)

Preparation Guide: Planning - Allow one pound of whole turkey for each adult serving. Plan to serve the turkey 30 minutes after removing from the oven. Thawing - To defrost, place turkey, still in its bag, in the refrigerator. Allow 24 hours for every 7 pounds of turkey. Cook promptly after defrosting. Never refreeze a defrosted turkey. Roasting - Remove the neck from the breast cavity and the giblets from the neck cavity. Rinse the inside and outside of the turkey with water, and place the turkey in a roasting pan. Add 1 cup of water to the roasting pan. Loosely cover with aluminum foil. For food safety reasons, we do not recommend stuffing your turkey. Optional: Lightly rub the outside of the turkey with a mixture of 1/2 cup of melted butter. 1/8 teaspoon of salt, and 1/16 teaspoon of pepper. Roast turkey using the following chart as a guideline: 8-12 lbs: 2-1/2 to 3 hrs at 325 degrees F. 12-14 lbs: 2-1/4 to hrs at 325 degrees F. 14-18 lbs: 3-1/2 to 5 hrs time at 325 degree F. 18-20 lbs: 4 to 5 hrs at 325 degrees F. 20-24 lbs: 4 to 5-1/2 hrs at 325 degrees F. 24+ lbs: 5 to 7 hrs at 325 degrees F. 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. Cook thoroughly. 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.