BAKE:
For best results, thaw turkey 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. Cook turkey immediately after it is thawed. Do not refreeze.
Conventional Oven
For food safety and quality purposes, this product must be cooked to a minimum internal temperature of 165°F prior to eating.
Pre-heat conventional oven to 350°F.
Remove plastic packaging, leaving turkey in foil.
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: Time 36-40 Min/LB Temp: 350°F
Thawed: Time 27-28 Min/LB Temp: 350°F
Do not puncture foil until you are ready to check the internal temperature approximately 3/4 of the way into cooking cycle. The steam trapped within the foil wrapping prevents the skin from sticking to the foil.
Use a stem thermometer to check the internal temperature. The center of the product should be approximately 110-120°F. Remove product from oven and peel back foil to allow turkey to brown. At this time, you may choose to place vegetables, stuffing, herbs or spices in the foil around the meat. Return to oven and continue cooking until internal temperature reaches 160°F or above. Remove from the oven and let stand for 10 minutes. Internal temperature should reach 165°F or above while standing.
Carve into slices. Serve.
Cooking times are approximate. Due to variances in ovens and initial temperature of product, coking times may need adjustment.
For optimal results, carve with the grain.
Convection:
For best results, thaw turkey 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. Cook turkey immediately after it is thawed. Do not refreeze.
Convection Oven
For food safety and quality purposes, this product must be cooked to a minimum internal temperature of 165°F prior to eating.
Pre-heat conventional oven to 350°F.
Remove plastic packaging, leaving turkey in foil.
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: Time 33-34 Min/LB Temp: 325°F
Thawed: Time 22-25 Min/LB Temp: 325°F
Do not puncture foil until you are ready to check the internal temperature approximately 3/4 of the way into cooking cycle. The steam trapped within the foil wrapping prevents the skin from sticking to the foil.
Use a stem thermometer to check the internal temperature. The center of the product should be approximately 110-120°F. Remove product from oven and peel back foil to allow turkey to brown. At this time, you may choose to place vegetables, stuffing, herbs or spices in the foil around the meat. Return to oven and continue cooking until internal temperature reaches 160°F or above. Remove from the oven and let stand for 10 minutes. Internal temperature should reach 165°F or above while standing.
Carve into slices. Serve.
Cooking times are approximate. Due to variances in ovens and initial temperature of product, coking times may need adjustment.
For optimal results, carve with the grain.
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