H‑E‑B Fresh All Natural Whole Young Turkey, 14 - 16 lbs

Avg. 15.0 lbs

$30.90 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 14 – 16 lb turkey is ready to roast — no thawing needed!

• Fresh whole 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: 14 – 16 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: 2-¾ - 3-¼ hours

Highlights

Ingredients
Turkey.
Allergens and safety warnings
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. For your protection, follow these safe handling instructions.

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.
Oven: Preheat oven to 325°F. Remove turkey from packaging. Remove giblet package from underneath the neck skin area. To remove legs from oven-safe clamp, press down legs and push them toward the cavity, one at a time. Remove neck from body cavity. Trim away excess skin. Re-tuck legs into clamp.

Place turkey breast-side up on a rack in a shallow roasting pan. Brush skin with melted butter, vegetable oil, or spray with cooking spray and season. Place pan in oven. If turkey becomes golden-brown before it's fully cooked, cover with a loose tent of 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 turkey from oven and allow to stand for 20 - 30 minutes.