Perishable. Keep frozen. Defrost completely before cooking. See back for cooking instructions. Do not cook in bag. 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. Roasting Chart: 7.8-12 lbs: 2-3/4 to 3 hours unstuffed. 12-14 lbs: 3 to 3-3/4 hours unstuffed. 14-18 lbs: 3-3/4 to 4-1/4 hours unstuffed. 18-20 lbs: 4-1/4 to 4-1/2 hours unstuffed. 20-24 lbs: 4-1/2 to 5 hours unstuffed. 24-30 lbs: 5 to 5-1/4 hours unstuffed. Cooking Instructions: For food safety, follow these cooking instructions. Since cooking appliances vary, these instructions are guidelines only. 1. Place whole turkey, breast side up, on a roasting rack inside a shallow roasting pan. 2. Brush turkey with vegetable oil or spray with cooking spray and season as desired. 3. Roast at 325 degrees F according to the chart above. 4. If turkey becomes golden-brown before it is fully cooked, cover with a loose tent of aluminum foil to prevent over 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. 5. Turkey is done when a pop-up timer has popped and a meat thermometer, not touching any bone, registers at least 165 degrees F in the deepest part of the breast and thickest part of the inner thigh. 6. Remove from oven and allow the turkey to stand for 20-30 minutes. This allows the juices to settle and makes carving easier. 7. Discard the pop-up timer.

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