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|varied servings per container|
|Serving Size: 3 oz|
|Calories from Fat||70|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||8 g (12%)|
|Saturated Fat||2.5 g (13%)|
|Cholesterol||80 mg (27%)|
|Sodium||55 mg (2%)|
|Total Carbohydrate||0 g (0%)|
|Protein||24 g (44%)|
Timer included. All natural (no artificial ingredients & minimally processed). Contains up to 6% retained water. USDA Grade A. Inspected for wholesomeness by U.S. Department of Agriculture. Fresh and Natural: Wegman's Fresh Turkeys are packaged with only nature's ingredients: tender meat and flavorful juices with absolutely nothing added. They've never been frozen, and we take extra care to get them to your at their best. Remember, your satisfaction is always guaranteed with Wegmans brand products. Danny Wegman. How Much to Buy? Allow 1 to 1-1/4 lbs of turkey per person for generous servings. Never Frozen: We always take extra steps to provide our customers with the safest and highest quality turkeys around. To ensure optimum freshness, this fresh turkey has been maintained between 28 and 32 degrees 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 you can expect to serve a safe, juicy, tasty turkey. Our Food You Feel Good About yellow banner is your shortcut to great-tasting products with no artificial colors, flavors, or preservatives.
Playing it Safe: The USDA is playing it extra safe advising people against stuffing their turkey. Why? Quite often when the turkey reaches a safe internal temperature, the stuffing in the cavity is not hot enough to kill any harmful bacteria. Yet if you roast the turkey long enough to bring the stuffing to a safe temperature, you get tough, dried-out meat. Bake the stuffing in a casserole dish alongside the turkey to ensure a safe, delicious meal.
Keep refrigerated. How to Roast: Preheat oven to 350 degrees. 1. Release legs from oven-safe clamp. 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 plastic clamp. 4. Place turkey, breast side up, on a rack in shallow roasting pan. Tuck wings under back of turkey. 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, until temperature of inner thigh meat is 165 degrees. (When the automatic timer pops up, use a digital thermometer to check the temperature.) 7. About 45 minutes before the end of suggested roasting time, remove the foil tent, baste turkey with the drippings and continue roasting until done. Approximate Roasting Times in a 350 Degree Oven for Unstuffed Turkey (Oven temperatures may vary. When the pop-up timer activates, use a meat thermometer to ensure that turkey is fully cooked to 165 degrees. Insert the thermometer into the thickest part of the inner thigh area, at the junction where the leg connects to the body of the bird [but not touching the bone.]) (Increase cooking time by 15-20 minutes if cooking turkey stuffed.): 8-12 lb Turkey = 3 to 3-1/2 hours; 12-16 lb Turkey = 3-1/4 to 4-1/2 hours; 16-18 lb Turkey = 4 to 4-3/4 hours; 18-20 lb Turkey = 4-1/4 to 5-1/4 hours; 20-22 lb Turkey = 4-3/4 to 5-3/4 hours; 22-24 lb Turkey = 5-1/4 to 6-1/4 hours; 24-26 lb Turkey = 6 to 7 hours; 26-28 lb Turkey = 6-3/4 to 7-3/4 hours. 165 Degrees F: To ensure juicy, tender and safe turkey: cook to internal temperature 165 degrees F. Use a digital thermometer. Allow an extra 15 minutes standing 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. 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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