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O Organics Organic Whole Turkey Frozen - Weight Between 9-16 Lb
Neck and giblets included. May contain up to nine percent retained water. USDA organic. No added antibiotics or added hormones (Federal regulations prohibit the use of hormones in poultry). Inspected for wholesomeness by US Department of Agriculture. Organic from the Source: Doesn't it feel good to know where your food comes from? At O Organics, we carefully select producers who meet the organic farming standards and share our commitment. Delicious food, purely grown. That's our promise. Quality Assurance International. Certified organic by Quality Assurance International. Quality & satisfaction 100% guaranteed or your money back.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories160 | ||
| % Daily Value* | ||
| Total Fat of 7g daily value 11 percentincludes Saturated Fat of 1.5g daily value8percent, includes Trans Fat of 0g | ||
| Cholesterol 80mg daily value27percent, | ||
| Sodium 125mg daily value5percent, | ||
| Total Carbohydrate 0g daily value0percent, | ||
| Protein 24g | ||
| Calcium 0mg Daily Value 2% | ||
| Iron 0mg Daily Value 6% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Perishable. Keep frozen. Turkey Cooking Time and Temperature: 8-12 lbs: 325 degrees F; 2-3/4 to 3 hours unstuffed. 12-14 lbs: 325 degrees F; 3 to 3-3/4 hours unstuffed. 14-18 lbs: 325 degrees F; 3-3/4 to 4-1/4 hours unstuffed. 18-20 lbs: 325 degrees F; 4-1/4 to 4-1/2 hours unstuffed. 20-24 lbs: 325 degrees F; 4-1/2 to 5 hours unstuffed. Easy Roasting Instructions: 1. Preheat oven to 325 degrees F. 2. Remove turkey from bag. 3. Release legs of turkey from plastic holder by pulling loop down away from legs and then pull each leg up, one at a time. It is not necessary to remove holder from turkey for roasting. 4. Remove neck and giblets. 5. Rinse turkey inside and out with cold water, drain and pat dry. 6. Replace legs into holder. 7. Brush turkey with vegetable oil. 8. Place turkey breast side up in a roasting pan. 9. Roast at 325 degrees F according to the cooking chart (cook times are approximate). Begin checking for doneness 1 hour before end of suggested roasting time. 10. When turkey is golden brown, cover loosely with foil tent to prevent over-browning. Turkey is done when the food thermometer reaches 180 degrees F in the deepest part of the thigh muscle. Insert thermometer between the thigh and the breast just beyond the lower part of the thigh bone, making sure the thermometer does not touch any part of the bone. 11. Allow 20 minutes standing time before carving. Cook thoroughly to an internal temperature of 180 degrees F as measured by a food thermometer. 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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