Keep your turkey in the back of your refrigerator at a temp. of 41F or lower. Preheat oven to 325F. Unwrap turkey, be careful as juices may have been released. Dispose of juices, wraps and pans. Turkey has a gluten-free herb rub on it & citrus slices in the cavity. If the outside of the turkey has liquid on it pat it dry. Place turkey with the breast side up on a roasting rack in a roasting pan or in a deep sturdy pan with sides. Either lightly spray the turkey breast with oil spray or rub down with softened butter or oil. Add 4 cups of water to the pan (enough to cover the bottom of the pan). Make a loose tent of aluminum foil to cover the turkey. Approximate roasting times: ___18 lbs: 4hrs30mins ___19 lbs: 4hrs45mins ___20 lbs: 5 hours When there is approximately 1 hour left of cook time remove the foil to brown the outside of the turkey. Note: These Jaindl family raised turkeys are slightly leaner than standard turkeys & thus cook faster than other commercially raised birds. Cooking times are estimates & ovens vary significantly. If your turkey contains a “popper,” it is merely a guide, be sure to remove it prior to carving. To check the temperature of your turkey insert an instant read thermometer into the thickest part of the breast. It needs to reach at least 160F before you remove it from the oven (according to USDA) and ultimately at least 165F during rest period. Let turkey rest outside the oven for at least 30 mins (covered in aluminum foil) and then slice using a sharp knife. Recommended Carving method: Cut the meat directly down the breastbone that runs down the center of the turkey. As you gently work your way to the bottom, the breast should slide off in large pieces. Lay the breast on a cutting board skin-side up and slice into serving pieces. If you’re not sure about carving check Youtube as there are lots of instructional videos there. Enjoy your delicious turkey! >
