Freezer to oven. Cook thoroughly to: 165.0 degrees F for safety. Keep frozen. Prepare: 1. Remove outer plastic netting and wrapper. 2. Refrigerate gravy packet until ready to use (if cooking from frozen, place roast on microwave-safe plate and heat in microwave on high 2 minutes or until gravy packet can be removed. 3. Drain juices and pat roast with paper towels (not necessary if frozen). 4. Lift string netting and shift position on roast to make removal easier after cooking. 5. Brush roast lightly with vegetable oil or spray with non-stick cooking spray. Additional basting is not necessary. To Roast: 1. Preheat oven to 325 degrees F. 2. Place prepared roast, skin side up, on flat roasting rack in 2 inch deep open roasting pan. 3. Roast uncovered per guidelines below or to a minimum internal temperature of 165 degrees F in center. Roasting time will vary if covered or placed in an oven cooking bag. 4. For easier net removal, wrap roast in foil when done and let stand 10 minutes. Remove netting and carve. To Slow Cook: Roast must be thawed. 1. Place thawed roast, skin side up, flat in 8 inch diameter slow cooker. 2. Add 1/2 cup water. 3. Cover, cook on low 2-1/2 - 7-1/2 hours (Cooking up to 9 hours does not impair eating quality. [Cooking on high for first hour does not reduce cooking time]) to minimum internal temperature of 165 degrees F in center. 4. After 2-1/2 hours, check temperature at center, ends and near top for food safety. Turkey must reach 140 degrees within 4 hrs. Thawing/Roasting Guidelines: Thawing (Always thaw in unopened wrapper, thaw on tray in refrigerator, or thaw in cold water, change water frequently. Do not thaw at room temperature.): (In refrigerator) 1-1/2 - 2 days. Approximate Roasting Time - Open pan, 325 degrees F oven: Thawed: 1-3/4 - 2 hours. Frozen: 2-1/2 - 3 hours. 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. Raw turkey as packaged.