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|Varied servings per container|
|Serving Size: 4 oz (113g) uncooked|
|Calories from Fat||60|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||7 g (11%)|
|Saturated Fat||2 g (10%)|
|Trans Fat||0 g|
|Cholesterol||65 mg (22%)|
|Sodium||115 mg (5%)|
|Total Carbohydrate||0 g (0%)|
|Dietary Fiber||0 g (0%)|
Our Certified USDA Organic free-range version of our "Grand Champion" turkey. Second to None - Sometimes what isn't in a product is very important. Our Food You Feel Good About yellow banner on meat labels is your shortcut to great tasting meats with no antibiotics and no animal by-products in the feed. Hormones are never used when raising poultry in the Unites States. When you see "organic" above the banner you'll know the food is also produced in greater harmony with nature, without using synthetic pesticides or fertilizers. This turkey is a unique breed that offers more tender, juicy breast meat than other birds. The family that runs the Pennsylvania farm is dedicated to bringing your family a holiday turkey that is literally second to none. We're proud of this product and we hope you'll agree. Remember, your satisfaction is always guaranteed with Wegmans brand products. - The Wegmans Family. These turkeys are grown and processed by Jaindl Family Farms. Jaindl is Certified Organic by Pennsylvania Certified Organic. Product of USA. Never Frozen. We always take the extra steps to provide our customer with the safest and highest quality turkeys around. To ensure optimum freshness this fresh turkey has been maintained at a temperature not below 26 degress F. Therefore, any moisture (water) in the cavity may be frozen creating ice crystals and making the bird feel firmer than you expect. But the meat itself does not freeze at these temperatures and remains fresh so can expect to serve a juicy, tasty turkey.
Keep refrigerated until time to cook. How to Roast: You'll need a roasting pan. Preheat oven to 325 degrees F. 1. Remove legs from oven-safe clamp (if applicable). Remove neck and giblets from body and neck cavities. 2. Rinse turkey inside and out and drain well. Pat dry. Season cavity with spices of your choice (salt, pepper, thyme, etc). 3. Rejoin legs with clamp (if applicable). 4. Place turkey, breast side up, on a rack in shallow roasting pan. Tuck wings under back of turkey. If desired, brush with basting oil and season with salt and pepper. 5. Cover turkey loosely with a tent of aluminum foil. This eliminates the need to baste and prevents excessive browning. 6. Roast, using times listed below, until temperature of turkey is 165 degrees F. About 45 minutes before the end of suggested roasting time, remove the foil tenet, baste turkey with the drippings and continue roasting until done. APPROXIMATE ROASTING TIMES in a 325 degree oven: 8-12 lb - 2 1/2 to 3 3/4 hours. 12-16 lb - 3 3/4 to 5 hours. 16-20 lb - 5 to 6 hours. 20-24 lb - 6 to 7 1/4 hours. 24-28 lb - 7 1/4 to 8 1/2 hours. Oven temperatures may vary. Use a thermometer to ensure that turkey is fully cooked to 165 degrees F. Insert thermometer into thickest part of the inner thigh, at junction where leg connects to the body of the bird (but not touching the bone). Increase cooking time by 15-20 minutes if cooking turkey stuffed, Be sure stuffing temp also reaches 165 degrees F. Allow an extra 20 minutes resting time before carving for better slicing. 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 or microwave. 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 left overs immediately or discard.
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