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Market Pantry Turkey, Young, Basted
Market Pantry Turkey, Young, Basted

Market Pantry Turkey, Young, Basted

1 lb
Market Pantry Turkey, Young, Basted

Market Pantry Turkey, Young, Basted

1 lb

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Kitchen Tropical Mango Veggie Smoothie

About

Ingredients

Turkey Solution Ingredients: Turkey Broth, Salt, Sodium Phosphates, Sugar, Flavoring, Gravy Packet Ingredients: Water, Corn Starch, Sweet Whey Solids, Hydrolyzed Corn and Soy Protein (with Dry Yeast, Soy Flour, Thiamine Hydrochloride, Corn Syrup Solids, Disodium Inosinate, Disodium Guanylate), Wheat Flour, Salt, Modified Food Starch, Caramel Color, Calcium Caseinate, Chicken Fat, Onion Powder, Paprika, Xanthan Gum, Dicalcium Phosphate, and Flavorings


Directions

Needs to be fully cooked. Keep frozen. Store: Store turkey frozen at 0 degrees F or refrigerate at 28 to 36 degrees F for 1 to 2 days. Thawing Directions: refrigerator - thaw in unopened wrapper, breast-side up, on a rimmed tray. See chart below for time. A thawed turkey can remain in the refrigerator 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen. Remove the giblet packet and gravy from the turkey cavity after thawing. Cook separately. Wash hands, cooking utensils, the sink and anything else that comes in contact with raw turkey and its juices with soap and water. Approximate time to thaw a turkey in refrigerator. 8 to 10 pounds: 2 to 3 days to allow for thawing. 12 to 16 pounds: 3 to 4 days to allow for thawing. 16 to 20 pounds: 4 to 5 days to allow for thawing. 20 to 24 pounds: 5 to 6 days to allow for thawing. 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. 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. Cooking Directions: Turkey needs to be fully cooked. Do not microwave. Keep frozen until ready to thaw. Oven: 1. Heat oven to 325 degrees F. 2. Place thawed turkey, breast-side up, in shallow roasting pan. The plastic leg clamp may be left on during cooking. 3. Roast at 325 degrees F according to chart until meat thermometer inserted into the thickest part of the breast reaches 165 degrees F and the thickest part of the thigh reaches 180 degrees F. Juices should run clear. To prevent overbrowning, a foil tent can be placed loosely over turkey when it is golden brown approximately 1 hour before final cooking time. 4. Let turkey stand about 15 minutes before carving to allow juices to set and for easier carving. Approximate time to roast a thawed turkey at 325 degrees F. 10 to 14 pounds: 3-1/2 to 4 hours cooking time. 14 to 16 pounds: 4-1/4 to 4-3/4 hours cooking time. 16 to 18 pounds: 4-1/2 to 5 hours cooking time. 18 to 20 pounds: 5 to 5-1/2 hours cooking time. 20 to 22 pounds: 5-1/2 to 5-3/4 hours cooking time. 22 to 24 pounds: 5-3/4 to 6 hours cooking time. Tips: For optimal safety and presentation, cook stuffing and turkey separately. If desired, add fully cooked stuffing to cooked turkey just prior to serving. For a moist and tender turkey, bake your turkey in an oven bag following the manufacturer's directions. For easy clean up, use a disposable foil roasting pan. Appliances may vary; adjust cooking times accordingly. Refrigerate or discard leftovers immediately. Turkey Gravy: Makes about 2-1/2 cups gravy. 1. Add 2 cups water to turkey drippings in medium saucepan. Stir in contents of gravy packet; mix well. 2. Bring to a boil over medium heat, stirring frequently. Boil, stirring constantly, about 1 minute until gravy thickens.


Warnings

Contains milk, soy and wheat.

About

Ingredients

Turkey Solution Ingredients: Turkey Broth, Salt, Sodium Phosphates, Sugar, Flavoring, Gravy Packet Ingredients: Water, Corn Starch, Sweet Whey Solids, Hydrolyzed Corn and Soy Protein (with Dry Yeast, Soy Flour, Thiamine Hydrochloride, Corn Syrup Solids, Disodium Inosinate, Disodium Guanylate), Wheat Flour, Salt, Modified Food Starch, Caramel Color, Calcium Caseinate, Chicken Fat, Onion Powder, Paprika, Xanthan Gum, Dicalcium Phosphate, and Flavorings


Directions

Needs to be fully cooked. Keep frozen. Store: Store turkey frozen at 0 degrees F or refrigerate at 28 to 36 degrees F for 1 to 2 days. Thawing Directions: refrigerator - thaw in unopened wrapper, breast-side up, on a rimmed tray. See chart below for time. A thawed turkey can remain in the refrigerator 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen. Remove the giblet packet and gravy from the turkey cavity after thawing. Cook separately. Wash hands, cooking utensils, the sink and anything else that comes in contact with raw turkey and its juices with soap and water. Approximate time to thaw a turkey in refrigerator. 8 to 10 pounds: 2 to 3 days to allow for thawing. 12 to 16 pounds: 3 to 4 days to allow for thawing. 16 to 20 pounds: 4 to 5 days to allow for thawing. 20 to 24 pounds: 5 to 6 days to allow for thawing. 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. 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. Cooking Directions: Turkey needs to be fully cooked. Do not microwave. Keep frozen until ready to thaw. Oven: 1. Heat oven to 325 degrees F. 2. Place thawed turkey, breast-side up, in shallow roasting pan. The plastic leg clamp may be left on during cooking. 3. Roast at 325 degrees F according to chart until meat thermometer inserted into the thickest part of the breast reaches 165 degrees F and the thickest part of the thigh reaches 180 degrees F. Juices should run clear. To prevent overbrowning, a foil tent can be placed loosely over turkey when it is golden brown approximately 1 hour before final cooking time. 4. Let turkey stand about 15 minutes before carving to allow juices to set and for easier carving. Approximate time to roast a thawed turkey at 325 degrees F. 10 to 14 pounds: 3-1/2 to 4 hours cooking time. 14 to 16 pounds: 4-1/4 to 4-3/4 hours cooking time. 16 to 18 pounds: 4-1/2 to 5 hours cooking time. 18 to 20 pounds: 5 to 5-1/2 hours cooking time. 20 to 22 pounds: 5-1/2 to 5-3/4 hours cooking time. 22 to 24 pounds: 5-3/4 to 6 hours cooking time. Tips: For optimal safety and presentation, cook stuffing and turkey separately. If desired, add fully cooked stuffing to cooked turkey just prior to serving. For a moist and tender turkey, bake your turkey in an oven bag following the manufacturer's directions. For easy clean up, use a disposable foil roasting pan. Appliances may vary; adjust cooking times accordingly. Refrigerate or discard leftovers immediately. Turkey Gravy: Makes about 2-1/2 cups gravy. 1. Add 2 cups water to turkey drippings in medium saucepan. Stir in contents of gravy packet; mix well. 2. Bring to a boil over medium heat, stirring frequently. Boil, stirring constantly, about 1 minute until gravy thickens.


Warnings

Contains milk, soy and wheat.


Common questions

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Instacart pickup cost:
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Learn more about instructions for specific items or replacements here.

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No, Market Pantry Turkey, Young, Basted is not gluten-free.