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Whole Basted Turkey
A family favorite


Whole roasted turkey perfect for Thanksgiving or any other family occasion.
(4.60 stars based on 5 customer reviews)

1 (10 lb.) Whole Basted Turkey  1244WZB

Now Only $84.99
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Our traditional plump and juicy oven-ready turkey will be the main attraction on your dinner table. It's basted in a savory honey brown sugar blend for a delicate sweet flavor. Comes with a cooking bag and meat thermometer that pops up when your bird is done so you'll know it's absolutely perfect! It also makes a beautiful gift!


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Our traditional plump and juicy oven-ready turkey will be the main attraction on your dinner table. It's basted in a savory honey brown sugar blend for a delicate sweet flavor. Comes with a cooking bag and meat thermometer that pops up when your bird is done so you'll know it's absolutely perfect! It also makes a beautiful gift!


Whole Basted Turkey Product Information & Preparation Instructions:
Download Great Gathering Guide & Cookbook
Thaw completely in refrigerator 3-4 days or keeping turkey in vacuum sealed packaging, place in a sink full of cold water for 5-7 hours, changing the water approximately every 30 minutes.
OVEN: Preheat oven to 350°F. Remove turkey from vacuum-sealed bag. Place turkey in bag provided, secure bag with twist tie. Place bag in deep roasting pan. Puncture 6 to 8 holes in top of bag with a fork. For extra browning or crispness, slit top of bag for last 20-30 minutes of roasting. Turkey will take 2 hours 45 minutes to 3 hours to cook. If stuffing turkey, allow an extra 20-30 minutes cooking time, for a total of 3 - 3 ½ hours. The turkey will be done when the internal temperature measured with a kitchen thermometer reaches 165°F. Make simple gravy with the turkey drippings from the oven bag.

Turkey Gravy:
3 Tbsp Butter
3 Tbsp All Purpose Flour
2 cups Turkey Drippings, defatted
1 cup Water

In a small saucepan, melt butter over low heat. Add flour and stir using a whip to form a roux. Cook the roux for 2-3 minutes over low heat. Add turkey drippings and water to roux. Bring to a boil. Adjust seasoning if necessary and serve. Makes approximately 1 quart.

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