Turkey Broth, Salt, Sodium Phosphate, Sugar And Flavoring.
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.
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Ahold® Frozen Grade A Young Turkey. Moistness enhanced with approximately 8% of a solution of turkey broth, salt, sodium phosphate, sugar, flavoring. Giblets included. Quality guaranteed. USDA. Inspected for wholesomeness by U.S. Department of Agriculture. Amount and % daily value per serving. Calories 170. Fat 8g, 13%. Sodium 270mg, 11%. Total carb 0g, 0%. See nutrition facts for cholesterol content. Assured cooking everytime! Turkey timer. Gluten free. No MSG. Quality guaranteed or your money back. 1-877-846-9949. ©2013 Ahold Licensing, Sarl.
Keep frozen. Easy steps for a perfect turkey. Thawing (defrosting): Do not open bag until turkey is defrosted. Keep turkey cold. Do not thaw at room temperature. Place turkey in refrigerator. To quick thaw your turkey, place turkey in its original packaging breast-side down submerged in cold water. Make sure the bag is not punctured. Change cold water every 30 minutes. Allow approximately 30 minutes per pound using this method. Estimated thawing time*. Weight (lbs): 8-12. Refrigerator (days): 1-2. Weight (lbs): 12-16. Refrigerator (days): 2-3. Weight (lbs): 16-20. Refrigerator (days): 3-4. Weight (lbs): 20-24. Refrigerator (days): 4-5. *Thawing at room temperature is not recommended. Preparation: Preheat oven to 325 degrees F. Remove thawed turkey from bag. Remove giblet package from neck skin area. With legs facing away, press one leg down near leg clamp to release. Release other leg. Do not remove clamp from turkey. Remove neck from body cavity. Rinse inside and outside of turkey with cold water. Drain well and pat dry. Retuck legs in clamp. Roast immediately. Using a thermometer*: When using a thermometer, insert into the thickest part of breast without touching bone. (*Recommended). Roasting: Place turkey in shallow roasting pan with rack. Roast at 325 degrees F according to chart. If turkey is golden brown before fully cooked, cover with a loose tent of aluminum foil to prevent over-browning. Turkey is done when the 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. Allow cooked turkey to rest for 20-30 minutes after it is done before carving. Estimated roasting time. Weight (lbs): 8-12. Hours: 2 3/4 to 3. Weight (lbs): 12-14. Hours: 3 to 3 3/4. Weight (lbs): 14-18. Hours: 3 3/4 to 4 1/4. Weight (lbs): 18-20. Hours: 4 1/4 to 4 1/2. Weight (lbs): 20-24. Hours: 4 1/2 to 5. BBQ grill: Your turkey is delicious when grilled. Follow grill manufacturer's directions.
Ahold USA, Inc.
Landover, MD 20785