Promoted
H-E-B
H‑E‑B Fresh All Natural Whole Young Turkey, 10 - 14 lbs
Avg. 12.0 lbs
$24.72 each($2.06 / lb)
In Meat Market on the Back Wall
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
Fresh and never chilled below 26°F for greater taste, this H-E-B whole young turkey cooks up juicy and tender, making it the star of your holiday meal. Minimally processed, it's USDA Grade A and non-basted, with no artificial ingredients. Not sure when it's done? Count on the convenient pop-up timer to help give you an idea. With giblets included for adding extra savoriness to stuffing and gravy, this 10 – 14 lb turkey is ready to roast — no thawing needed!
• Fresh whole young turkey
• Ready to roast: no thawing necessary
• Never chilled below 26°F for greater flavor
• USDA Grade A
• Juicy and tender
• Non-basted
• No artificial ingredients (minimally processed)
• No preservatives
• Convenient pop-up timer for checking doneness
• Giblets and neck included
• Weight Range: 10 – 14 lbs
How to Choose a Turkey
Consider the number of people you're serving and select one that's big enough to allow for 1 – 1-½ lbs uncooked turkey per person.
Estimated Oven-Roasting Time at 325°F:
8 - 12 lbs: 2-½ - 3 hours
12 - 16 lbs: 2-¾ - 3-¼ hours
• Fresh whole young turkey
• Ready to roast: no thawing necessary
• Never chilled below 26°F for greater flavor
• USDA Grade A
• Juicy and tender
• Non-basted
• No artificial ingredients (minimally processed)
• No preservatives
• Convenient pop-up timer for checking doneness
• Giblets and neck included
• Weight Range: 10 – 14 lbs
How to Choose a Turkey
Consider the number of people you're serving and select one that's big enough to allow for 1 – 1-½ lbs uncooked turkey per person.
Estimated Oven-Roasting Time at 325°F:
8 - 12 lbs: 2-½ - 3 hours
12 - 16 lbs: 2-¾ - 3-¼ hours
Highlights
Ingredients
TURKEY.Allergens and safety warnings
Keep refrigerated or freeze. If frozen, thaw in refrigerator or microwave. Keep raw poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. This product was prepared from inspected and passed poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly.- Oven: Preheat oven to 325°F. Remove packaging from turkey. Remove giblet package from underneath the neck skin area. Remove legs from clamp by pressing down each leg and pushing them in towards the cavity, one at a time. (Keep the clamp for use during roasting. It's oven-safe up to 500°F.) Remove neck from body cavity. Trim away excess skin. Re-tuck legs into the clamp.
Place turkey breast-side up on a roasting rack in a shallow roasting pan. Brush turkey with melted butter, vegetable oil, or spray with cooking spray and season. Roast turkey at 325°F. If turkey becomes golden brown before it's fully cooked, cover with a loose tent of aluminum foil to prevent over-browning. Cut a hole in the foil to view the pop-up timer. Turkey is done when the pop-up timer has popped up and a meat thermometer (not touching any bone) reads 170°F inserted into the deepest part of the breast and the thickest part of the inner thigh. Remove from oven and allow to stand for 20 - 30 minutes for easier carving.
