H‑E‑B Natural Frozen Whole Young Turkey, 16 - 20 lbs

Avg. 18.5 lbs

$38.11 each($2.06 / lb)

In Meat Market

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Hatched, raised and harvested in the USA, this H-E-B Natural Frozen Whole Turkey is ready to thaw and oven-roast for your holiday feast. With no antibiotics ever, it's a great choice that slices up tender and juicy. Ranging in size from 16 – 20 lbs, this turkey has a convenient pop-up timer that helps let you know when it's done.

• Frozen whole turkey
• Hatched, raised and harvested in the USA
• Ready to thaw and oven-roast
• Convenient pop-up timer for checking doneness
• Gluten-free
• Includes giblets and neck
• Weight Range: 16 – 20 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:
16 – 20 lbs: 3 – 3-¾ hours

Highlights

Ingredients
Young Turkey. Contains up to 8% Turkey Broth, Salt, Sugar, Natural Flavoring.
Allergens and safety warnings
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 unwrapped 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.

Oven: Preheat oven to 325°F. Remove thawed turkey from bag, drain well and pat dry. Remove giblet package from neck skin area and neck from body cavity. Do not remove oven-safe leg clamp. Place turkey breast side up on a rack in a shallow roasting pan. Brush turkey with vegetable oil and place in oven. Start checking the pop-up timer about 1 hour before the turkey is due to be done. When turkey turns golden-brown, cover it with a loose tent of foil to prevent over-browning. Turkey is done when pop-up timer pops up and a meat thermometer inserted into the breast (not touching bone) reads 165°F. Allow turkey to rest for 20 – 30 minutes before carving.