Ingredients

Turkey.

Allergens and safety warnings

Safe Handling: This product was prepared from Inspected and Passed 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 poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Keep frozen until ready to thaw.

To Thaw: Place unwrapped turkey breast-side up in the refrigerator on a tray to catch any juices. Allow at least 1 day of thawing for every 4 lbs of turkey. Oven: Preheat oven to 325°F. Remove thawed turkey from bag. Remove giblet package from underneath the neck skin area. To remove legs from the oven-safe clamp, press each leg down and push them in towards the cavity, one at a time. Remove neck from body cavity. Trim away excess skin. Re-tuck legs into clamp. Place whole turkey breast-side up on a rack in a shallow roasting pan. Brush skin with melted butter, vegetable oil or spray with cooking spray. Season turkey and place pan in oven. If turkey becomes golden-brown before it's fully cooked, cover with a loose tent of foil to prevent over-browning. Cut a hole in the foil to view the pop-up timer. Turkey is done when the pop-up timer has popped and a meat thermometer (not touching any bone) reads 170°F inserted into the deepest part of the breast and the thickest part of the inner thigh. Remove turkey from oven and allow to rest for 20 – 30 minutes for easier carving.