1 Each Approx. 13.1 lb.

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Frozen Basted Turkey, 10-14 lb.
Product Details

All Natural. This Product Contains No Artificial Ingredients And Is Only Minimally Processed. Contains up to 6% Retained Water. Inspected for wholesomeness by U.S. Department of Agriculture. USDA Grade A.


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. 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. Preparation for Roasting: Remove turkey from bag. Release legs of turkey from Handi-Clamp, one leg at a time, by pushing leg downward and toward center of clamp; free leg with upward motion. It is not necessary to remove clamp from turkey for roasting. Remove neck, then remove giblets from neck cavity. Rinse turkey with cold water and drain. Replace legs into clamp. Insert a meat thermometer into inner thigh muscle. COOKING TIMES: 4-8 lbs. in an uncovered pan-1.75-2.75 hours. 8-12 lbs. in an uncovered pan- 2.75 -4 hours; 12-16 lbs. in an uncovered pan- 4-5 hours; 16-20 lbs. in an uncovered pan- 5-6 hours; 20-24 lbs. in an uncovered pan- 6-7 hours. Approximate roasting times are based on chilled turkey with an internal temperature of 38°F, which is placed in an oven which has been preheated to 325°F. TO ROAST: Place breast side up, on rack in shallow roasting pan. Roast according to chart or until drumstick is tender and removes readily. Allow turkey to stand 10 to 15 minutes before slicing. Release legs from clamp before carving. Approximate Roasting Time: Because of individual differences in turkeys, as well as ovens and/or pans, roasting times required may vary. Check for doneness during the last hour of cooking by observing the meat thermometer. The turkey is done when the internal temperature reaches 185°F.


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