|Serving Size||112 g||Total Carbohydrates||0 g|
|Calories||140||Dietary Fiber||0 g|
|Calories From Fat||60||Sugars||0 g|
|Total Fat||6.0 g||Protein||21 g|
|Saturated Fat||1.5 g||Vitamin A||0%|
|Trans Fat||.0 g||Vitamin C||2%|
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Premium Fresh Young Turkey
A basted, fresh whole turkey available in four sizes for your convenience: 8-12 pounds, 12-18 pounds 18-22 pounds and 22-24 pounds.
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- QUICK TIPS:
- Refrigerate at 28-36°F.
- For optimal safety, cook stuffing and turkey separatety.
- If desired, add fully cooked stuffing to cooked turkey just prior to serving.
- Heat oven to 325°F.
- Remove neck and giblets.
- These may be used to prepare gravy or stuffing.
- Plastic leg clamp may be left on during cooking.
- Place turkey on rack in shallow pan, breast side up, and loosely cover with foil.
- Remove foil after 1 hour of cooking.
- Roast until timer pops up and turkey is fully-cook ed, 180°F. as measured by a meat thermometer inserted into the thickest part of the thigh.
- ALWAYS confirm doneness with a meat thermometer.
- Juices should run clear.
- Let turkey stand 20 minutes before carving.
APPROXIMATE OVEN ROASTING TIME AT 325°F:
- Weight 8 to 12 lbs, Cooking time 3 1/2 to 4 hrs, Weight 12 to 18 lbs, Cooking time 4-1/4 to 4 3/4 hrs, Weight 18 to 22 lbs, Cooking time 4-1/2 to 5 hrs, Weight 22 to 24 lbs, Cooking time 4 3/4 to 5 1/
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.