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In roasting pan. Inspected for wholesomeness by US Department of Agriculture. Gluten free. Festive Turkey Loaf & Gravy is a convenient way to serve delicious turkey any day of the week. For a tasty change of pace, try an open faced hot turkey sandwich. Or, cut turkey into small cubes and serve on pasta or rice. For questions or comments please call 1-855-870-3267.
Turkey Roast: White Turkey, Containing Up to 30% of a Solution of Turkey Broth, Modified Food Starch, Salt, Sugar, Sodium Phosphate, Flavoring. Gravy: Water, Seasoning (Modified Food Starch, Sweet Whey Solids (Milk), Corn Starch, Autolyzed Yeast Extract, Salt, Caramel Color, Calcium Caseinate (Milk), Onion Powder, Paprika, Xanthan Gum, Dicalcium Phosphate, Flavoring).
Cook from frozen. Always cook to well-done. 165 degrees F. Uncooked (Oven roast until center of turkey load reaches 165 degrees F). Keep frozen. Completely cook your turkey loaf until it is well-done and reaches a uniform, internal temperature of 165 degrees F. Always use a meat thermometer inserted into the center of the turkey loaf. Preparation Directions: 1. Cook from frozen. 2. Preheat conventional oven to 350 degrees F. Leave lid on foil pan. 3. Place foil pan on baking sheet at least 6 inches from top of heating element. Oven roast until center of turkey & gravy registers 165 degrees F (about 2-1/2 to 2-3/4 [Cooking times are approximate; always cook to an internal temperature of 165 degrees F as measured with a meat thermometer] hours). Do not broil or microwave. 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 frozen. 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.
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