GreenWise Young Turkey, USDA Grade A, Frozen 10-16 Lb Raised Without Antibiotics

Product details

All natural (No artificial ingredients. Minimally processed, no preservatives, raised on a vegetarian diet). Contains up to 6% absorbed water raised without antibiotics or added hormones (Federal regulations prohibit the use of hormones in poultry). Juicy, all natural (No artificial ingredients. Minimally processed, no preservatives, raised on a vegetarian diet), and so gobble-it-up good you'll be using the wishbone to wish for more turkey. Hope you remembered to stretch your carving arm. There's work to do here. USDA Grade A. Inspected for wholesomeness by US Department of Agriculture. Naturally Delicious: Artificial ingredients and preservatives can hit the road. This bird was raised on a vegetarian diet without antibiotics, and added hormones so it is naturally delicious. Publix.com/greenwise. Complete satisfaction or your money back. Product of USA.

Additional info

Keep frozen. Thawing Instructions: Do not thaw at room temperature. Thaw frozen turkey in unopened bag or tray in refrigerator - (at 40 degrees or below) for time specified in chart below. Or thaw frozen turkey in unopened bag in cold water for time specified in chart, changing water every 30 minutes. Cook or refrigerate turkey immediately after thawing. 8 to 12 lbs: Refrigerator: 2 to 3 days; Cold Water: 4 to 6 hours. 12 to 16 lbs: Refrigerator: 3 to 4 days; Cold Water: 6 to 8 hours. 16 to 20 lbs: Refrigerator: 4 to 5 days; Cold Water: 8 to 10 hours. 20 to 24 lbs: Refrigerator: 5 to 6 days; Cold Water: 10 to 12 hours. Roasting Instructions: Remove thawed turkey from bag and release legs from the trussing clamp by pushing down on the legs and freeing with an upward motion. Do not remove clamp from turkey. Remove giblets and neck from body and neck cavities. These may be simmered to make stock for dressing or gravy. The USDA recommends not rinsing the turkey and not stuffing the turkey to prevent cross-contamination. Replace legs in clamp to close body cavity. Preheat oven to 325 degrees F. Place turkey, breast side up, into roasting pan. Coat with vegetable oil, melted butter, or margarine to prevent drying, and season as desired. Roast turkey for time specified in chart. When turkey is golden brown, cover loosely with foil. Turkey is done when center of timer pops up. Use meat thermometer to accurately ensure doneness by inserting into thickest part of inner thigh (not touching bone) or breast. Internal temperature should read 165 degrees F. For optimum safety, stuffing a turkey is not recommended by the USDA. For more even cooking, it is recommended to cool stuffing outside the turkey in a baking pan to an internal temperature of 165 degrees F. Ovens and turkeys vary; adjust time by as much as 30 minutes, as needed. 8 to 12 lbs: 2-3/4 to 3 hours cook time at 325 degrees F (unstuffed). 12 to 14 lbs: 3 to 3-3/4 hours cook time at 325 degrees F (unstuffed). 14 to 18 lbs: 3-3/4 to 4-1/4 hours cook time at 325 degrees F (unstuffed). 18 to 20 lbs: 4-1/4 to 4-1/2 hours cook time at 325 degrees F (unstuffed). 20 to 24 lbs: 4-1/2 to 5 hours cook time at 325 degrees F (unstuffed). Carving Instructions: Let turkey stand approximately 15 minutes before carving. Remove pop up timer and trussing clamp. Breathe in that beautiful smell. Carve away. Safe Handling: 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.