Contains: 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. Thawn refrigerator. Keep raw meats 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. This information does not include the neck and giblets. Contains up to 9.5% turkey broth, salt, sodium phosphate, sugar, natural flavorings for tenderness and juiciness.

Keep frozen. Thawing methods: There are two methods for thawing a turkey, refrigerator thawing and cold water thawing. Do not thaw turkey at room temperature or there will be a high risk for bacterial growth. Refrigerator method: Leave turkey in original wrapper and place in a shallow pan on the bottom shelf of the refrigerator. It takes approximately 24 hours per 4 to 5 pounds of turkey to thaw. Cold Water method: Leave turkey to original wrapper and place in sink and fill with cold water. Change the water every half hour to keep it cold and reduce risk of bacterial growth. It takes approximately 1/2 hour per round of turkey to thaw. Thawing timetable. Weight: 4-12 pounds; 1-3 days refrigerator; 2-6 hours cold water. 12-16 pounds; 3-4 days refrigerator; 6-8 hours cold water. 16-20 pounds; 4-5 days refrigerator; 8-10 hours cold water; 20-24 pounds; 5-6 days refrigerator; 10-12 hours cold water. Stuffing Turkey: It's safest to bake stuffing separately, but if stuffing the turkey is a must, place as much stuffing in the turkey as will loosely fit just before roasting turkey. Do not over stuff or stuffing it'll not cook properly. Bake remaining stuffing in a baking dish according to stuffing directions. Stuffing baked in a turkey must reach 65 degrees F. Where turkey is done roasting, remove stuffing from turkey and transfer to a baking dish. Continue baking until stuffing reaches 165 degrees F before serving. This should only take about as long as the turkey should stand before carving. Refrigerate leftovers. Roasting Instructions: 1. Remove thawed turkey from packaging. Remove neck and giblets; toss or keep refrigerated if using later. Wash turkey inside and out with cold water; drain well. Pat dry with clean paper towels. The plastic leg dump may be left on during cooking, to temperatures up to 500 degrees F. Place turkey, breast side up, on a flat rack in a roasting pan. Brush skin with oil or rub with butter to prevent the skin from drying and to create a crisp, golden skin. Insert an oven-safe meat thermometer into the thigh muscle, but not touching the bone. Place in a preheated 325 degrees F oven. Bake according to the timetable provided ensuring the temperature, taken at the innermost part of the thigh, reaches at least 165 degrees F measured by a food thermometer and juices run clear. (When skin is golden, cover turkey loosely with aluminum foil to prevent overcooked breast and burnt skin.). Start checking turkey for doneness about a hour before scheduled end time. 5. When turkey is done, remove from oven. Allow to stand 20 minutes before carving. Roasting timetable. Weight: 8-12 pounds; 2 3/4-3 hours unstuffed; 3-3 1/2 hours stuffed. 12-14 pounds; 3 - 3 3/4 hours unstuffed; 3 1/2 - 4 hours stuffed. 14-18 pounds; 3 3/4 - 4 1/4 hours unstuffed; 4 - 4 1/4 hours stuffed. 18-20 pounds; 4 1/4 - 4 1/4 hours unstuffed; 4 1/4 - 4 3/4 hours. 20-24 pounds; 4 1/2 - 5 hours unstuffed; 4 3/4 - 5 1/4 hours stuffed.

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