Sara Lee® uncooked, Netted Skin-On Turkey Breast & Thigh Roast

Bake:

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 product from outer bag. Leave netting intact. • Place product in roasting pan. Add about 1-inch water to pan. Cover roast with foil. • Place roasting pan carefully on center rack of oven. • Bake according to the following times and temperatures: Frozen 35-38 min/lb 350°F Thawed 27-28 min/lb 350°F • When product is 3/4 of the way thru the cooking cycle, remove foil. Check internal temperature with a stem thermometer in center of meat. Continue to cook product uncovered to allow skin to brown. • Once the internal temperature reaches 160°F or above, remove from oven. Let stand at room temperature for 10 minutes. Internal temperature should reach 165°F or above. • Allow roast to cool for 10 minutes more. Remove netting and carve into slices; serve. Cooking times are approximate. Due to variances in ovens and initial temperature of product, cooking times may need adjustment. For optimal results, carve with the grain.

Convection:

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 Convection oven to 325°F. • Remove product from outer bag. Leave netting intact. • Place product in roasting pan. Add about 1-inch water to pan. Cover roast with foil. • Place roasting pan carefully on center rack of oven. • Bake according to the following times and temperatures: Frozen 30-32 min/lb 325°F Thawed 23-25 min/lb 325°F • When product is 3/4 of the way thru the cooking cycle, remove foil. Check internal temperature with a stem thermometer in center of meat. Continue to cook product uncovered to allow skin to brown. • Once the internal temperature reaches 160°F or above, remove from oven. Let stand at room temperature for 10 minutes. Internal temperature should