Whole Turkey Brochure

• Thaw turkey completely in the refrigerator. 
• Remove from packaging and netting.
• Use the heating instructions below if desired.

For best quality, do not overheat. It is characteristic of smoked poultry for the juices and meat to be pink in color and for the bones to be a reddish color. This does not indicate the poultry is undercooked.

FOIL METHOD

• Preheat oven to 350°F.
• Remove from plastic seal and wrap tightly in foil with breast down or place in a roaster with a cover.
• Heat for approximately 1 ¼ to 1 ¾ hours.
• Let rest 15 minutes before serving.

• Preheat oven to 350°F.
• Remove from the plastic seal.
• Place in baking bag with the breast down, close bag and tie, and make 2-3 slits in top of the bag.
• Place in a roaster.
• Heat for approximately 1 to 1 and 1/2 hours.
• Let rest 15 minutes before serving.

Place half turkey cut side up in baking pan using either of the two methods above. Reduce heating time to 50-55 minutes or until warm.

DEBONE BEFORE HEATING –FASTER AND EASIER TO SERVE

• Preheat oven to 350°F.
• Debone turkey and place in a casserole dish.
• Add 1/2 cup of chicken broth.
• Cover with foil.
• Heat for approximately 40-45 minutes.

• Place the bird on a large platter with legs on your right. Bend turkey leg back and outward removing it from the body. Remove wing.
• Place wing and leg on a nearby plate. Sever both at joints. Slice dark meat from thigh and drumstick.
• Place fork astride chest bone and, starting just above the point where the wing joined the body, cut thin slices of breast meat, always cutting parallel to the breast bone.