BAKE:
Conventional Oven
• Pre-heat Conventional oven to 350°F.
• Leave in Cook-in-Bag.
• Place turkey in roasting pan. Add about 1-inch water to pan.
• Place roasting pan carefully on center rack of oven.
• Bake according to the following times and temperatures:
Frozen 36-40 min/lb 350°F
Thawed 27-28 min/lb 350°F
• During final hour of roasting, use a stem thermometer to check internal temperature. Check temperature in thickest part of turkey. Turkey is done when thermometer reaches internal temperature of 160°F or above. Remove from oven and let stand for 20 minutes. Internal temperature should reach 165°F or above prior to eating.
• Carve into slices. Serve.
Cooking times are approximate. Due to variances in ovens and initial temperature of product, cooking times may need adjustment.
Convection:
Convection Oven
• Pre-heat Conventional oven to 325°F.
• Leave in Cook-in-Bag.
• Place product in roasting pan. Add about 1-inch water to pan.
• Place roasting pan carefully on center rack of oven.
• Bake according to the following times and temperatures:
Frozen 30-34 min/lb 325°F
Thawed 22-25 min/lb 325°F
• During final hour of roasting, use a stem thermometer to check internal temperature. Check temperature in thickest part of turkey. Turkey is done when thermometer reaches internal temperature of 160°F or above. Remove from oven and let stand for 20 minutes. Internal temperature should reach 165°F or above prior to eating.
• Carve into slices. Serve.
Cooking times are approximate. Due to variances in ovens and initial temperature of product, cooking times may need adjustment.
Thaw:
Thawing Instructions
For best results, THAW turkey breast in refrigerator before cooking. To thaw: Remove product from box. Leave product in packaging and place on a tray. Place in refrigerator and thaw for 48-72 hours or until thawed.
Quick thaw method: Leaving turkey breast in packaging, submerge in cold tap water. Thaw for approximately 30 minutes per pound or until thawed. Change water every hour. Cook turkey immediately after it is thawed. Do not refreeze.
• During final hour of roasting, use a stem thermometer to check internal temperature. Check temperature in thickest part of turkey. Turkey is done when thermometer reaches internal temperature of 160°F or above. Remove from oven and let stand for 20 minutes. Internal temperature should reach 165°F or above prior to eating.
• Carve into slices. Serve.
Cooking times are approximate. Due to variances in ovens and initial temperature of product, cooking times may need adjustment.
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