JENNIE-O® YOUNG TURKEY WITH GRAVY PACKET

Preparation

BAKE: Refrigerate at 28-36°F or freeze to 0°F or lower. Thaw in refrigerator 3-4 days, or place packaged turkey in sink with cold water. Change water frequently and allow 1/2 hour per pound to thaw. Refrigerate after thawing. Cook whole turkey at 325°F until your meat thermometer inserted into the thickest part of the thigh registers 180°F. Juices should run clear. TO ROAST: Heat oven to 325°F. Remove neck, giblets and gravy packet. These may be used to prepare gravy or stuffing. The plastic leg clamp may be left on during cooking. Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Roast at 325°F. Remove foil after 1 hour of cooking. Continue to roast at 325°F until meat thermometer inserted into the thickest part of the thigh registers 180°F. Juices should run clear. Let turkey stand 20 minutes before carving. For optimal safety cook stuffing and turkey separately. If desired, add fully cooked stuffing to cooked turkey just prior to serving. Approximate oven roasting time at 325°F: WEIGHT COOKING TIME 8-10 lbs 3 to 3-1/2 hours 10-14 lbs 3-1/2 to 4 hours 14-20 lbs 4-1/4 to 4-3/4 hours 20-22 lbs 4-1/2 to 5 hours 22-24 lbs 4-3/4 to 5-1/4 hours