Publix Whole Young Turkey, 12-16 Pounds, USDA Grade A, Frozen

Product details

Contains up to 8% of a solution of turkey broth, salt, sodium phosphate, flavorings (extract of pepper & celery). Broad breasted. Tender & juicy. USDA grade A. Inspected for wholesomeness by US Department of Agriculture. publix.com.

Additional info

Keep refrigerated or frozen. Thawing Instructions: Do not thaw at room temperature. Thaw frozen turkey in unopened bag on tray in refrigerator (at 40 degrees F or below for time specified in chart below. Or turkey may be thawed in cold water in unopened bag for the specified in chart. Change water every 30 minutes. Refrigerate or cook 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 turkey from bag. To release legs of thawed turkey from clamp, pouch down on the legs and free 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. In order to prevent cross-contamination, the USDA recommends that you do not rinse turkey. Replace lags on clamp to close body cavity. For optimum safety, stuffing a turkey is not recommended by the USDA. For more even cooking, it is recommended you cook your stuffing outside the bird in a baking pan to an internal temperature of 165 degrees F. Place turkey, with breast side up into roasting pan. Coat turkey with vegetable oil, melted butter, or margarine to prevent drying, and season as desired. Preheat oven to 325 degrees F. Roast turkey for time specific in chart. When turkey is golden brown, cover loose with foil. Use a meat thermometer to accurately ensure doneness. Inserted to thickest part of inner thigh (not touching bone), internal temperature should reach 165 degrees F. Ovens and turkeys vary; adjust time, as much as 30 minutes, as needed. Weight When Purchased: 8-12 Pounds, Cooking Time at 325 degrees F: 2-3/4 to 3 hours. Weight When Purchased: 8 to 12 lbs: 2-3/4 to 3 hours cook time at 325 degrees F. 12 to 14 lbs: 3 to 3-3/4 hours cook time at 325 degrees F. 14 to 18 lbs: 3-3/4 to 4-1/4 hours cook time at 325 degrees F. 18 to 20 lbs: 4-1/4 to 4-1/2 hours cook time at 325 degrees F. 20 to 24 lbs: 4-1/2 to 5 hours cook time at 325 degrees F. 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. Carving Instructions: Let turkey stand approximately 15 minutes before carving. Remove leg clamps before carving.