Instructions
Preheat your oven to 325 °F. Remove turkey from bag. Remove giblets from turkey. Place giblets in refrigerator to use later. Remove neck from body cavity. Place neck in refrigerator with the giblets to use later for gravy stock or stuffing, if desired. Place whole turkey, breast-side up, on roasting rack inside a shallow roasting pan. Brush turkey with melted butter or vegetable oil, and season as desired. Roast at 325 °F according to the estimated roasting chart. Start checking the pop-up timer 1 hour before turkey is due to be done. If turkey becomes golden-brown before it is fully cooked, cover with a loose tent of aluminum 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, registers at least 170 °F in the deepest part of the breast and thickest part of the inner thigh. Remove from oven and allow the cooked turkey to stand for 20 to 30 minutes. This allows the juices to settle and makes carving easier.
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 leftovers immediately or discard.
