JENNIE-O® GRAND CHAMPION Turkey Breast and Thigh Roast Raw Skin On 15%, 2 pc

Preparation

CONVECTION: THAWING: We recommend thawing before cooking. Thaw at least 72 hours in refrigerator OR at least 10-12 hours in cold water. Change water frequently. DO NOT thaw at room temperature. Always leave in sealed plastic during thawing. Refrigerate or cook immediately after thawing. DIRECTIONS: Preheat oven to 325°F. Cut off packaging leaving netting on. Discard any liquid and place product into a large baking pan skin side up. Add 3 cups water to the pan and tent with foil. Cook thawed for 3 hrs 50 min., frozen for 6 hrs 10 min. NOTE: When temperature reaches approx. 120°F remove foil and continue to cook until internal temperature is 165°F as measured by a meat thermometer. Add additional water if needed when cooking. Remove from oven and allow product to rest for 10-20 minutes. Cut underside of netting down the length of product. Remove netting and slice or serve as desired. BAKE: THAWING: We recommend thawing before cooking. Thaw at least 72 hours in refrigerator OR at least 10-12 hours in cold water. Change water frequently. DO NOT thaw at room temperature. Always leave in sealed plastic during thawing. Refrigerate or cook immediately after thawing. DIRECTIONS: Preheat oven to 350°F. Cut off packaging leaving netting on. Discard any liquid and place product into a large baking pan skin side up. Add 1 1/2 cups water to the pan and tent with foil. Cook thawed for 3 hrs 40 min., frozen for 6 hrs 45 min. NOTE: When temperature reaches approx. 120°F remove foil and continue to cook until internal temperature is 165°F as measured by a meat thermometer. Add additional water if needed when cooking. Remove from oven and allow product to rest for 10-20 minutes. Cut underside of netting down the length of product. Remove netting and slice or serve as desired.