Cooking Instructions

Cook from frozen or thaw in refrigerator for at least 48 hours or until fully thawed. Product must be fully cooked before eating. We suggest using a meat thermometer. Turkey should be fully cooked when pierced and juices run clear, and when the internal temperature reaches 82°C. Please ensure the thermometer is placed in the deepest part of the turkey.

Oven:
1. Preheat conventional oven to 180°C (170°C Fan Forced).
2. Remove turkey from plastic packaging. Do not remove foil.
3. Place product on rack in an oven proof dish with 1/2 cup water.
4. Cook for 2 hours 15 minutes from thawed or 3 hours from frozen.
5. 40 minutes before turkey is cooked, remove foil and baste with a small amount of cooking oil to allow self-basting and browning.
6. Remove turkey from oven and allow 10 minutes to rest before carving