Empire Kosher


Nutritional Info

Nutrition Facts

varied servings per container
Serving Size: 4 oz

     Calories from Fat80

Amount Per Serving and/or % Daily Value*

Total Fat9 g (14%)
     Saturated Fat2.5 g (12%)
     Trans Fat0 g
Cholesterol75 mg (25%)
Sodium210 mg (9%)
Total Carbohydrate0 g (0%)
     Dietary Fiber0 g (0%)
     Sugars0 g
Protein23 g

Vitamin A0%
Vitamin C0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

1 Package Approx. 10.0 lb.

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Product Details

Giblets may be missing. All natural. No preservatives, no artificial ingredients. Inspected for wholesomeness by U.S. Department of Agriculture. Soaked, salted and rinsed. Since 1938, Empire Kosher Poultry has been providing natural chicken and turkey to discriminating consumers who want to serve the very best. The unique Empire system uses only cold water, as well as numerous inspections during the processing to assure wholesomeness and superior quality. The uncompromising standards assure that friends and family enjoy the best tasting chicken and turkey possible. Dear Consumer: Because the Empire process is largely performed by hand, you may occasionally find a quill. Please be assured that this does not effect the wholesomeness and quality. Kosher for Passover. Kasruth is assured only if kosher tag is attached.


Preheat oven to 325 degrees F. Remove neck and giblets. Rinse in cold water and pat dry. Season with salt and pepper inside and out. Stuff lightly if desired. Turn wings back to hold neck skin in place. Return legs to tucked position. Place turkey, breast side up, on a rack in a shallow, uncovered roasting pan. Brush lightly with oil. Baste occasionally with pan juices. See roasting table below for cooking time or roast until a meat thermometer inserted into thigh reaches 180 degrees F and juices run clear. To prevent overcooking of the breast, cover with aluminum foil when the skin is a light golden color (about 2/3 done). Let turkey stand 20 minutes before carving. Wash preparation utensils, work surfaces and hands in soapy water following contact with uncooked turkey to prevent contamination. Refrigerate leftovers within 2 hours after roasting. Remove stuffing and cut turkey into pieces to speed cooling. Use refrigerated cooked turkey within 3 days. Roasting Timetable at 325 degrees F Turkey weight: 8 to 12 lbs - 2 1/2 to 3 1/2 hours. 12 to 16 lbs - 3 1/2 to 4 1/2 hours. 16 to 20 lbs - 4 1/2 to 5 1/2 hours. 20 to 24 lbs - 5 1/2 to 6 1/2 hours. Add 45 to 50 minutes cooking time if turkey is stuffed. Oven temperatures vary greatly, so cooking times are approximate. 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, 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. Do not defrost products containing liver in microwave. When liver is enclosed, it must be broiled prior to use. It is contained in an individual bag.


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