Always leave turkey in sealed plastic during thawing. DO NOT THAW at room temperature. If you do not consume the turkey right after thawing and heating, be sure to store it at 40˚F. Please do not refreeze after thawing.
Method 1
Thaw for 72 hours in the refrigerator and heat thoroughly according to Heating Instructions. Once thawed, the turkey must be heated and consumed within 3 days.
Method 2
Fill a container with COLD (below 70˚F) water and continue to run COLD (below 70˚F) water over the turkey (faucet should be fully turned on and not trickling out) to thaw completely. Ensure the turkey is completely submerged and is continuously under running water for the entire thawing process. Note: Do not allow any portion of the turkey to rise above 40˚F when thawing.
Heating Instructions
Preheat conventional oven to 375˚F. Remove all packaging, reserving juices. Place turkey on a rack in a large roasting pan and pour juices into pan. Cover with aluminum foil, forming a tight seal around the edges of the pan. Heat on lower rack in oven for 1 ½ hours. Remove foil and continue to heat uncovered turkey for 30 minutes AND until internal temperature reaches 140˚F as measured by a meat thermometer inserted into the thickest part of the breast meat (not touching the bone) and at several points around the exterior of the turkey. Let the turkey stand for 20 minutes before carving.
Cooling Instructions
Cool fully heated turkey from 140˚F to 70˚F within 2 hours and from 70˚F to 40˚F within a total of 6 hours. For easier cooling, turkey can be placed in a shallow container or cut into smaller pieces. Save pan drippings for gravy if desired. Be sure to promptly refrigerate turkey leftovers and consume within 3 days.
Gravy Making Instructions
Ingredients: 3 Tablespooons Flour, 1/8 Teaspoon Ground Black Pepper, 1 cup Turkey Pan Drippings, 1 Cup Water
Directions: In a 2-quart saucepan, mix together the flour, pepper and 3 Tbsp drippings to make a paste. Turn stovetop temperature to medium-high, and gradually whisk in the remaining liquids to form a smooth gravy. Continue whisking briskly until mixture comes to a full boil and thickens. Boil 4-5 minutes. Serve with turkey. Makes 2 cups of gravy. Double recipe for 4 cups of gravy.
Thaw
72 hours
Reheating
2 hours
Serves
8-12
Let Stand
20 min
Thaw
72 hours
Reheating
2 hours
Serves
8-12
Let Stand
20 min
Always leave turkey in sealed plastic during thawing. DO NOT THAW at room temperature. If you do not consume the turkey right after thawing and heating, be sure to store it at 40˚F. Please do not refreeze after thawing.
Method 1
Thaw for 72 hours in the refrigerator and heat thoroughly according to Heating Instructions. Once thawed, the turkey must be heated and consumed within 3 days.
Method 2
Fill a container with COLD (below 70˚F) water and continue to run COLD (below 70˚F) water over the turkey (faucet should be fully turned on and not trickling out) to thaw completely. Ensure the turkey is completely submerged and is continuously under running water for the entire thawing process. Note: Do not allow any portion of the turkey to rise above 40˚F when thawing.
Heating Instructions
Preheat conventional oven to 375˚F. Remove all packaging, reserving juices. Place turkey on a rack in a large roasting pan and pour juices into pan. Cover with aluminum foil, forming a tight seal around the edges of the pan. Heat on lower rack in oven for 1 ½ hours. Remove foil and continue to heat uncovered turkey for 30 minutes AND until internal temperature reaches 140˚F as measured by a meat thermometer inserted into the thickest part of the breast meat (not touching the bone) and at several points around the exterior of the turkey. Let the turkey stand for 20 minutes before carving.
Cooling Instructions
Cool fully heated turkey from 140˚F to 70˚F within 2 hours and from 70˚F to 40˚F within a total of 6 hours. For easier cooling, turkey can be placed in a shallow container or cut into smaller pieces. Save pan drippings for gravy if desired. Be sure to promptly refrigerate turkey leftovers and consume within 3 days.
Gravy Making Instructions
Ingredients: 3 Tablespooons Flour, 1/8 Teaspoon Ground Black Pepper, 1 cup Turkey Pan Drippings, 1 Cup Water
Directions: In a 2-quart saucepan, mix together the flour, pepper and 3 Tbsp drippings to make a paste. Turn stovetop temperature to medium-high, and gradually whisk in the remaining liquids to form a smooth gravy. Continue whisking briskly until mixture comes to a full boil and thickens. Boil 4-5 minutes. Serve with turkey. Makes 2 cups of gravy. Double recipe for 4 cups of gravy.
