Turkey Roasting Instructions

We pride ourselves on providing fresh turkeys but, if you do need to freeze one of our turkey products you can follow the instructions below to ensure that it is thawed safely.

Safe Methods for Thawing:
Whole Turkey, Bone-in Breast, and Sweetheart Breast

Refrigerator Thawing
When thawing turkey in the refrigerator:
Plan ahead: allow approximately 24 hours for every 4 to 5 pounds in a refrigerator set at 40°F or below.
Place the turkey in a container to prevent the juices from dripping onto other foods.

Refrigerator Thawing Times
4 to 12 pounds …… 1 to 3 days
12 to 16 pounds …… 3 to 4 days
16 to 20 pounds …… 4 to 5 days
20 to 24 pounds …… 5 to 6 days
A fully thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.

Cold Water Thawing
Allow about 30 minutes per pound.  Submerge the wrapped turkey in cold tap water.  Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.
Cold Water Thawing Times
4 to 12 pounds …… 2 to 6 hours
12 to 16 pounds …… 6 to 8 hours
16 to 20 pounds …… 8 to 10 hours
20 to 24 pounds …… 10 to 12 hours
A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.

ROASTING INSTRUCTIONS:
Whole Turkey, Bone-in Breast, and Sweetheart Breast
1. Set the oven temperature no lower than 325°F. Preheating is not necessary.
2. Be sure the turkey is completely thawed. Times are based on fresh or thawed birds at a refrigerator temperature of 40°F or below.
3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 ½ inches deep.  We recommend adding 1 ½ cup of water to bottom of pan.  We also recommend covering the breast with aluminum foil for the first 1 to 1 ½ hours, then removing it for browning.
4. For optimum safety, cook stuffing in a casserole. If stuffing your turkey, mix ingredients just before stuffing it; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe minimum internal temperature (see chart).
5. For safety and doneness, the internal temperature should be checked with a food thermometer. The temperature of the turkey and the center of the stuffing must reach a safe minimum internal temperature of 165°F. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast. See cooking chart below.
6. Let the bird stand 20 minutes before removing stuffing and carving.
* If using a cooking bag, please follow instructions provided with the bags.

APPROXIMATE COOKING TIMES
(325°F oven temperature)
UNSTUFFED (time in hours)

Whole Turkey and Bone-in Breast
4 to 6 lb. breast …… 1 ½ to 2 ¼
6 to 8 lb. breast …… 2 ¼ to 3 ¼
8 to 12 lbs. ………… 2 ¾ to 3
12 to 14 lbs. ………… 3 to 3 ¾
14 to 18 lbs. ………… 3 ¾ to 4 ¼
18 to 20 lbs. ………… 4 ¼ to 4 ½
20 to 24 lbs. ………… 4 ½ to 5

Sweetheart Breast or Roast
4 to 6 lbs._____1 ¾ to 2 ¾
6 to 8 lbs._____ 2 ¾ to 3 ½
8 to 12 lbs. ____3 ½ to 4
12 to 14 lbs. ___4 to 4 ½

Sweetheart Breast or Turkey Roast
Remove from plastic bag, but DO NOT REMOVE elastic netting.
Set oven from 325°F—350°F.
Cover in foil and roast directly on rack or in a pan.
Remove foil and brown roast before serving. See Cooking Chart Above.