Safe handling instructions: This product was prepared from inspected and passed meat and/or 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 frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
GIANT is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from GIANT, and the nutritional information on the product label does not match the information on our site, please contact GIANT customer service and we will arrange for a credit to issue for the product at issue.
Butterball® Premium All Natural Young Turkey. Easy open bag: no knives or scissors needed. Always. Tender & juicy. Raised without hormones*. All natural**. Premium young turkey. Contains up to 8% of a solution of water, salt, spices, and natural flavor to enhance tenderness and juiciness. **No artificial ingredients. Minimally processed. Gluten free. Cooking & carving directions. Enclosed separately. Inspected for wholesomeness by U.S. Department Agriculture. American Humane certified. humaneheartland.org. *Federal regulations do not permit the use of hormones in poultry. The Butterball difference: Turkeys are hand selected bagged giblets for easy removal tucked legs - no hock clips. Raw turkey as packaged (excluding neck and giblets). Butterball brings people together. By turning every day moments into simple celebrations with family and friends, Butterball gives you tender, delicious turkey options that fit your life today. Every meal becomes special with Butterball. **(Excluding neck and giblets). Breakfast, sandwich, grilling. Butterball presliced deli meats, Butterball whole turkeys. Butterball fully cooked turkey meatballs, Butterball deli meats, Butterball dinner sausages, Butterball turkey bacon, Butterball turkey burgers. Try these other Butterball® products today. Visit www.butterball.com for coupons & recipes. Butterball® is a registered trademark of Butterball, LLC. For more recipes and serving ideas, visit www.butterball.com. For expert turkey advice, call the Butterball Turkey Talk-Line® during November and December. Butterball Turkey Talk-Line®. Question or comments? Call 1-800-BUTTERBALL (1-800-288-8372). Visit www.butterball.com Butterball is a registered trademark of Butterball, LLC.
Keep frozen. Approximate thawing & roasting times. Thaw† - roast †† open pan. Weight (1 lbs) - feeds (~~~ people) - in refrigerator (days) - cold water (hours) - unstuffed (hours) stuffed (hours). 10-28 - 6-12 - 3-4 - 5-9 - 3- 2 1/2 - 3 1/2-4 1/2. 18-22 - 12-15 - 4-5 - 9-11 - 3 1/2-4 - 4 1/2-5. 22-24 - 15-16 - 5-6 - 11-12 - 4-4 1/2 - 5-5 1/2. 24-~~~ - 16-18 - 6-7 - 12-15 - 4 1/2 - ~~~ - 5 1/2 - 6 1/4. †Always thaw in unopened wrapper, thaw on tray in refrigerator, or thaw in cold water, changing water every 30 minutes. Do not thaw at room temperature. ††use a shallow open pan with a flat rack in a 325 degrees F over. To open bag: insert one finger from each hand in holes. With even force, pull one hole to help right and the other hole to the left until bag starts opening. Preparing your butterball turkey. Size - approximate thawing time - approximate roasting time* roast in conventional oven, shallow pan, 325 degrees F. Size - in refrigerator - in cold water - unstuffed - stuffed. 10 to18 lbs - 3 to 4 days - 5 to 9 hrs - 3 to 3-1/2 hrs - 3-3/4 to 4-1/2 hrs. 18 to 22 lbs - 4 to 5 days - 9 to 11 hrs - 3-1/2 to 4 hrs - 4-1/2 to 5 hrs. 22 to 24 lbs - 5 to 6 days - 11 to 12 hrs - 4 to 4-1/2 hrs - 5 to 5-1/2 hrs. 24 to 30 lbs - 6 to 7 days - 12 to 15 hrs - 4-1/2 to 5 hrs - 5-1/2 to 6-1/4 hrs. *If turkey is covered or placed in an oven cooking bag, cook time will vary. 1. Thaw; Refrigerator: Allow at least 24 hours for every 4 pounds. Place unopened turkey, breast side up, on a tray in refrigerator following above guidelines, or until thawed. Quick thaw - cold water: Allow 30 minutes per pound. Place unopened turkey, breast down, in sink filled with cold tap water. Change water every 30 minutes. Once thawed, keep in refrigerator until ready to cook. 2. Prepare: 1) Remove packaging: Remove turkey from wrapper. Take out the neck and giblets from the two body cavities. Drain juices and pat turkey with paper towels. 2) Stuff turkey -if desired: Stuff turkey just before roasting. Lightly fill neck cavity; turn wings back to hold neck skin in place. Stuff body cavity and lightly return legs to tucked position. No trussing is necessary. 3. Roast: (For directions on grilling, frying or other cooking methods, visit butterball.com). 1) Preheat oven to 325 degrees F. 2) Place turkey, breast side up, on flat roasting rack in 2" deep open roasting pan. Brush or spray skin with vegetable oil. 3) Roast according to time guidelines above*. 4) To prevent overcooking, loosely cover breast with lightweight foil when about two-thirds done. 5) To check for doneness, temperature on a meat thermometer should be 170 degrees F breast/180 degrees F thigh. If the turkey is stuffed, move thermometer to center of stuffing; temperature should be 165 degrees F.** Double check temperature for food safety. 6) Let turkey stand 15 minutes before carving. **Note: when the thigh muscle is pierced deeply with a fork, juices should be clear and no longer reddish pink. Meat thermometer directions: Thermometer tip should be placed in thigh (not drumstick), not touching bone. Position tip to be pointing towards (not in) body cavity. 170 degrees F in breast, 180 degrees F in thigh, 165 degrees F in stuffing. Re-insert thermometer to double check temperature for food safety. (For oven-safe thermometer). Craving directions: 1) Remove drumstick: Cut entire leg off by holding drumstick and cutting through skin all the way to the joint. Remove by pulling out and back using point of knife to disjoint it. Separate thigh and drumstick at joint. 2) Horizontal cut: Insert fork in upper wing to steady turkey. Make a long horizontal cut above wing joint through to body frame. 3) Slicing: Beginning halfway up breast, cut thin slice. When knife reaches horizontal cut, slice will fall free. Continue slicing, starting cut at a higher point each time. Storage of leftovers: Refrigerate leftovers within 2 hours after heating. Carve turkey into pieces to speed cooling. Use leftover turkey within 3 days.
Garner, NC 27529