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Open Nature Whole Turkey Frozen - Weight Between 16-20 Lb
Turkey, Young, Frozen
100% natural (no artificial ingredients - minimally processed). Turkey raised without antibiotics. No added hormones (federal regulations prohibit the use of hormones in poultry may contain up to 6% retained water). All vegetarian fed. Per 4 oz Serving: 160 calories; 1.5 g sat fat (8% DV); 125 mg sodium (5% DV); 0 g sugars. USDA Grade A. Inspected for wholesomeness by US Department of Agriculture. No preservatives. 100% money back; quality & satisfaction guaranteed.
Serving Size: 4oz
Servings Per Container: varied
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 70|
|Total Fat||Amount Per serving 7g||11%|
|Saturated Fat||Amount Per serving 1.5g||8%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 80mg||27%|
|Sodium||Amount Per serving 125mg||5%|
|Total Carbohydrate||Amount Per serving 0g||0%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Sugars||Amount Per serving 0g|
|Protein||Amount Per serving 24g||48%|
Warning Contains: Look for giblets in both neck and body cavities of this turkey.
Directions Keep frozen. Preparation Guide: Thawing Your Turkey: Thaw your turkey in the refrigerator. Always thaw in unopened bag. Do not thaw at room temperature. Allow approximately 24 hours for every 4-5 pounds. Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. After thawing, remove neck and giblets from both neck and body cavities, wash turkey inside and out with cold water, drain well. Thawed turkey may remain in refrigerator 1-2 days. Thawing Time in the Refrigerator: 8-12 lbs.: Approx. 1-1/2 to 2 days in refrigerator. 12-16 lbs.: Approx. 2-3 days in refrigerator. 16-20 lbs.: Approx 3-4 days in refrigerator. 20-24 lbs.: Approx. 4-5 days in refrigerator. Roasting Your Turkey: Set your oven temperature to 325 degrees F. Place your turkey on a rack in a shallow roasting pan. For optimum safety, stuffing a turkey is not recommended. A whole turkey is safe when cooked to a minimum internal temperature of 165 degrees F as measured with a fo
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