Brined Young Turkey

Turkey, Marinated in Water, Sea Salt, Brown Sugar, Spices, Orange Oil, and Spice Extractives.

Preheat oven to 325°F. Remove giblets and neck. Place turkey in a shallow roasting pan and refer
to the table below for estimated roasting times.
Optional: Cover loosely with aluminum foil for the first 1-1.5 hours, then remove the foil for browning.

Cook to internal temperature of 165°F as measured by a meat thermometer inserted into the innermost
part of the thigh and wing. Also temp the thickest part of the breast, not touching the bone. Allow turkey to rest for 20 minutes before carving.

1. ESTIMATED ROASTING TIMES – ROASTING AT 325°F
   WEIGHT	ROASTING TIME
   8 – 12 lbs	2.75 – 3 hours
   12 – 14 lbs	3 – 3.75 hours
   14 – 18 lbs	3.75 – 4.25 hours
   18 – 20 lbs	4.25 – 4.5 hours
   20 – 24 lbs	4.5 – 5 hours
   NOTE:  Times Based on Thawed, Unstuffed Turkeys.

   HELPFUL HINTS

   TEMPERING
   It’s important to equilibrate the internal temperature of your turkey prior to roasting for a more even cook.  We recommend placing your turkey on a pan and placing it in the refrigerator (40°F or below) several days prior to roast.  A good rule of thumb is one half day in the refrigerator for every 4 pounds.

   FROZEN TURKEYS
   If your turkey is frozen, do not thaw it at room temperature.  Place your packaged turkey on a tray in the refrigerator and allow 1 full day for every 4 pounds. If time is of the essence, you can use a cold-water method.  Keep the turkey in its original packaging and place it in to a large container.  Completely cover with cold water. Change the water every 30 minutes to keep the turkey chilled.  Anticipate at least 30 minutes per pound.

   PAN SELECTION
   The pan you use can affect the roasting time.  The deeper the pan, the longer the time.

   STUFFING
   Do not stuff turkey until you are ready to place it in the oven. Stuff the turkey loosely. Be sure all meat products in the stuffing are thoroughly cooked before placing in the turkey.

   COOKING THERMOMETERS
   We highly recommend the use of both oven and meat thermometers. Insert the meat thermometer into the breast of the turkey, NOT TOUCHING THE BONE. A reading of 165° F indicates the turkey is done.

   POP-UP TIMERS
   Our turkeys come equipped with a pop-up timer programmed to activate when the turkey reaches an internal temperature of 165°F. Due to preparation methods potentially affecting the mechanism, please use a meat thermometer to check for doneness, especially if it has not activated within ½ hour of the scheduled roasting time.

   CARVING
   After removing the turkey from the oven, allow it to rest for 20 minutes before carving. Not only will the meat slice much easier, but this time will permit the juices to be absorbed evenly, resulting in a tender, more tasty turkey.

   OVEN CALIBRATION:
   Due to possible variance in oven temperatures, we strongly recommend that all ovens be checked for accuracy at least every six months. The average household oven may vary as much as 100°F.