Injected and Baked Whole Turkey, Water, Salt, Dextrose, Sodium Phosphate, Carrageenan, and Natural Flavors
Contains Gluten and Sulphites.
1. Preheat oven to 325° F (~162°C). Remove wrapper. Do not stuff.
2. Place thawed turkey, breast side up, on flat rack in shallow roasting pan 2 to 2½ inches deep.
3. Brush or spray skin lightly with vegetable or cooking oil for best appearance.
4. Insert oven-safe meat thermometer deep into the thigh without touching the bone.
5. Place turkey in preheated oven and heat until hot at 140° F (~60°C). Cover breast loosely with foil after 1 to 1¼ hours to prevent over-browning and drying.
6. Begin checking the turkey for doneness about 30 minutes before the recommended cook time.
7. Your turkey is done when the meat thermometer reaches 140° F (~60°C) in thigh.
8. Carve and serve immediately.
Injected and Baked Whole Turkey, Water, Salt, Dextrose, Sodium Phosphate, Carrageenan, and Natural Flavors
Contains Gluten and Sulphites.
1. Preheat oven to 325° F (~162°C). Remove wrapper. Do not stuff.
2. Place thawed turkey, breast side up, on flat rack in shallow roasting pan 2 to 2½ inches deep.
3. Brush or spray skin lightly with vegetable or cooking oil for best appearance.
4. Insert oven-safe meat thermometer deep into the thigh without touching the bone.
5. Place turkey in preheated oven and heat until hot at 140° F (~60°C). Cover breast loosely with foil after 1 to 1¼ hours to prevent over-browning and drying.
6. Begin checking the turkey for doneness about 30 minutes before the recommended cook time.
7. Your turkey is done when the meat thermometer reaches 140° F (~60°C) in thigh.
8. Carve and serve immediately.
