H‑E‑B Frozen Frying Whole Young Turkey - Savory Butter

Avg. 13.25 lbs

$27.43 each($2.07 / lb)

In Meat Market with the Frozen Whole Turkeys

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Seasoned with savory butter and ready to deep-fry, this H-E-B Frozen Whole Turkey is a twist on the traditional. It’s USDA Grade A quality and fries up crispy on the outside and tender on the inside. Pick one up and treat your guests to a mouthwatering holiday meal this season.

• Frozen whole turkey
• Perfect for deep-frying
• Seasoned with savory butter
• USDA Grade A
• Cooks up crispy on the outside and tender on the inside
• Gluten-free
• No MSG added

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.

Highlights

Nutrition Facts
Varied servings per container
Serving Size
4 oz (113g)
- Amount Per Serving
  Calories
  130
- % Daily Value^*
- Total Fat
  7g
  9%
- Saturated Fat
  2g
  10%
- Trans Fat
  0g
- Cholesterol
  75mg
  25%
- Sodium
  590mg
  26%
- Total Carbohydrate
  0g
  0%
- Dietary Fiber
  0g
  0%
- Total Sugars
  0g
- Includes Added Sugars
  0g
  0%
- Protein
  18g
- Vitamin D
  0mcg
  0%
- Calcium
  20mg
  2%
- Iron
  1.5mg
  8%
- Potassium
  250mg
  6%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Turkey. Contains up to a 15% Solution of Water, Butter Seasoning, Sodium Phosphate.
Allergens and safety warnings
Contains: MILK.

Safe Handling: Keep frozen until ready to thaw. 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.
To Thaw: Place unopened turkey breast-side up in the refrigerator on a tray to catch any juices. Allow at least 1 day of thawing for every 4 lbs of turkey.

Deep-Fry: You'll need: Large pot, pot stand, long stemmed thermometer, turkey-lifting accessory, fittings for a propane tank, propane tank, a turkey no larger than 16 lbs, 3 gallons of peanut oil, burn-proof oven mitt, large baking pan.

Choose a place to set up the turkey fryer. Frying must be done outside, away from any structure and on a concrete slab or other level, non-slip, non-wooden surface. Hot oil is dangerous; take all precautions. Determine oil level. If your pot does not have oil indicator lines, place turkey in pot and fill with cold water until it covers the turkey. Remove turkey and make a mark on the outside of the pot to indicate how much oil you need to add. Make sure the turkey is completely thawed.

Connect propane tank, place pot on stand and attach long-stemmed thermometer to the inside of pot. Fill pot with oil to the indicator line and light burner. Heat oil to 325°F (allow 45 minutes). Prepare turkey by removing leg holders. Rinse and pat dry. Place the turkey-lifter through cavity. Slowly and carefully, lower turkey into hot oil. Wear a burn-proof oven mitt to protect your hand and arm from oil splatter. Fry turkey for 3 – 3-½ minutes per pound. Maintain oil temperature 325°F. Remove turkey when a meat thermometer inserted in the thickest part of the thigh reads 170°F and place in a large baking pan. Turn off burner off. Let turkey rest for 15 minutes before removing lifter and carving. Tend to oil when thoroughly cooled.