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Essential Everyday Turkey, Young
Essential Everyday Turkey, Young
1 each
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About
Details
With pop-up timer (It is recommended to use a meat thermometer in addition to the pop-up timer to insure a proper internal temperature of 165 degrees F). Contains up to 8% turkey broth, salt, sodium phosphate, sugar, natural flavorings for tenderness and juiciness. No preservatives, added hormones (The turkey used in this product was raised without hormones or steroids. Federal regulations prohibit the use of hormones in turkey), gluten or MSG. Inspected for wholesomeness by US Department of Agriculture. USDA grade A. Per 4 oz: 180 calories; 2 g sat fat (10% DV); 200 mg sodium (8% DV); 0 g sugars. Great products at a price you'll love - that's Essential Everyday. Our goal is to provide the products you family wants, at a substantial savings versus comparable brands. We're so confident that you'll love Essential Everyday, we stand behind our products with a 100% satisfaction guarantee. This information does not include the neck and giblets. Contains no MSG or gluten. Real savings. Highest quality. Every day. If you're not completely satisfied with this product. Please contact us at www.essentialeveryday.com or 1-877-932-7948. Product of USA.
Ingredients
Contains Up to 8% Turkey Broth, Salt, Sodium Phosphate, Sugar, Natural Flavorings for Tenderness and Juiciness.
Directions
Keep frozen. Thawing Methods: There are two methods for thawing a turkey safely, refrigerator thawing and cold water thawing. Do not thaw turkey a room temperature or there will be a high risk for bacterial growth. Refrigerator Method: Leave turkey in original wrapper and place in a shallow pan on the bottom shelf of the refrigerator. It takes approximately 24 hours per 4 to 5 pounds of turkey to thaw. Refer to the chart below. Cold Water Method: Leave turkey in original wrapper and place in sink and fill with cold water. Change the water every half hour to keep it cold and reduce the risk of bacterial growth. It takes approximately 1/2 hour per pound of turkey to thaw. Refer to the chart below. Thawing Timetable: 4-12 pounds: 1-3 days in refrigerator; 2-6 hours in cold water. 12-16 pounds: 3-4 days in refrigerator; 6-8 hours in cold water. 16-20 pounds: 4-5 days in refrigerator; 8-10 hours in cold water. 20-24 pounds: 5-6 days in refrigerator; 10-12 hours in cold water. Stuffing Turkey: It's safest to bake stuffing separately, but if stuffing the turkey is a must, place as much stuffing in turkey as will loosely fit just before roasting turkey. Do not over stuff or stuffing will not cook properly. Bake remaining stuffing in a baking dish according to stuffing directions. Stuffing baked in a turkey must reach 165 degrees F or hotter to be safe to eat. If stuffing is not 165 degrees F when turkey is done roasting, remove from turkey and transfer to a baking dish. Continue baking until stuffing reaches 165 degrees F before serving. This should only take about as long as the turkey should stand before carving. Refrigerate leftovers. Roasting Instructions: 1. Remove thawed turkey from packaging. Remove neck and giblets; toss or keep refrigerated if using water. Wash turkey inside and out with cold water; drain well. Pat dry with paper towels. The plastic leg clamp may be left on during cooking, to temperatures up to 500 degrees F. 2. Place turkey, breast side up, on a flat rack in a roasting pan. 3. Brush skin with oil or rub with butter to prevent the skin from drying and to create a crisp, golden skin. Insert an oven-safe meat thermometer into the thigh muscle, but not touching the bone! 4. Place in a preheated 325 degrees F oven. Bake according to the timetable provided ensuring the temperature, taken at the innermost part of the thigh, reaches at least 165 degrees F as measured by a food thermometer and juices run clear. (When skin is golden, cover turkey loosely with aluminum foil to prevent overcooked breast and burnt skin.) Start checking turkey for doneness about 1 hour before scheduled end time. 5. When turkey is done, remove from oven. Allow to stand 20 minutes before carving. Roasting Timetable: 8-12 pounds: 2-3/4 to 3 hours unstuffed; 3 to 3-1/2 hours stuffed. 12-14 pounds: 3 to 3-3/4 hours unstuffed; 3-1/2 to 4 hours stuffed. 14-18 pounds: 3-3/4 to 4-1/2 hours unstuffed; 4 to 4-1/4 hours stuffed. 18-20 pounds: 4-1/4 to 4-1/2 hours unstuffed; 4-1/4 to 4-3/4 hours stuffed. 20-24 pounds: 4-1/2 to 5 hours unstuffed; 4-3/4 to 5-1/4 hours stuffed. 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.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 180
- Total Fat 10g15%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 80mg27%
- Sodium 200mg8%
- Total Carbohydrate 0g0%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 22g
Details
With pop-up timer (It is recommended to use a meat thermometer in addition to the pop-up timer to insure a proper internal temperature of 165 degrees F). Contains up to 8% turkey broth, salt, sodium phosphate, sugar, natural flavorings for tenderness and juiciness. No preservatives, added hormones (The turkey used in this product was raised without hormones or steroids. Federal regulations prohibit the use of hormones in turkey), gluten or MSG. Inspected for wholesomeness by US Department of Agriculture. USDA grade A. Per 4 oz: 180 calories; 2 g sat fat (10% DV); 200 mg sodium (8% DV); 0 g sugars. Great products at a price you'll love - that's Essential Everyday. Our goal is to provide the products you family wants, at a substantial savings versus comparable brands. We're so confident that you'll love Essential Everyday, we stand behind our products with a 100% satisfaction guarantee. This information does not include the neck and giblets. Contains no MSG or gluten. Real savings. Highest quality. Every day. If you're not completely satisfied with this product. Please contact us at www.essentialeveryday.com or 1-877-932-7948. Product of USA.
Ingredients
Contains Up to 8% Turkey Broth, Salt, Sodium Phosphate, Sugar, Natural Flavorings for Tenderness and Juiciness.
Directions
Keep frozen. Thawing Methods: There are two methods for thawing a turkey safely, refrigerator thawing and cold water thawing. Do not thaw turkey a room temperature or there will be a high risk for bacterial growth. Refrigerator Method: Leave turkey in original wrapper and place in a shallow pan on the bottom shelf of the refrigerator. It takes approximately 24 hours per 4 to 5 pounds of turkey to thaw. Refer to the chart below. Cold Water Method: Leave turkey in original wrapper and place in sink and fill with cold water. Change the water every half hour to keep it cold and reduce the risk of bacterial growth. It takes approximately 1/2 hour per pound of turkey to thaw. Refer to the chart below. Thawing Timetable: 4-12 pounds: 1-3 days in refrigerator; 2-6 hours in cold water. 12-16 pounds: 3-4 days in refrigerator; 6-8 hours in cold water. 16-20 pounds: 4-5 days in refrigerator; 8-10 hours in cold water. 20-24 pounds: 5-6 days in refrigerator; 10-12 hours in cold water. Stuffing Turkey: It's safest to bake stuffing separately, but if stuffing the turkey is a must, place as much stuffing in turkey as will loosely fit just before roasting turkey. Do not over stuff or stuffing will not cook properly. Bake remaining stuffing in a baking dish according to stuffing directions. Stuffing baked in a turkey must reach 165 degrees F or hotter to be safe to eat. If stuffing is not 165 degrees F when turkey is done roasting, remove from turkey and transfer to a baking dish. Continue baking until stuffing reaches 165 degrees F before serving. This should only take about as long as the turkey should stand before carving. Refrigerate leftovers. Roasting Instructions: 1. Remove thawed turkey from packaging. Remove neck and giblets; toss or keep refrigerated if using water. Wash turkey inside and out with cold water; drain well. Pat dry with paper towels. The plastic leg clamp may be left on during cooking, to temperatures up to 500 degrees F. 2. Place turkey, breast side up, on a flat rack in a roasting pan. 3. Brush skin with oil or rub with butter to prevent the skin from drying and to create a crisp, golden skin. Insert an oven-safe meat thermometer into the thigh muscle, but not touching the bone! 4. Place in a preheated 325 degrees F oven. Bake according to the timetable provided ensuring the temperature, taken at the innermost part of the thigh, reaches at least 165 degrees F as measured by a food thermometer and juices run clear. (When skin is golden, cover turkey loosely with aluminum foil to prevent overcooked breast and burnt skin.) Start checking turkey for doneness about 1 hour before scheduled end time. 5. When turkey is done, remove from oven. Allow to stand 20 minutes before carving. Roasting Timetable: 8-12 pounds: 2-3/4 to 3 hours unstuffed; 3 to 3-1/2 hours stuffed. 12-14 pounds: 3 to 3-3/4 hours unstuffed; 3-1/2 to 4 hours stuffed. 14-18 pounds: 3-3/4 to 4-1/2 hours unstuffed; 4 to 4-1/4 hours stuffed. 18-20 pounds: 4-1/4 to 4-1/2 hours unstuffed; 4-1/4 to 4-3/4 hours stuffed. 20-24 pounds: 4-1/2 to 5 hours unstuffed; 4-3/4 to 5-1/4 hours stuffed. 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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