Bake - Conventional Oven
For Food Safety and Quality Purposes, this product must be cooked to a minimum internal
temperature of 165°F prior to eating.
Pre-heat Conventional oven to 350°F.
Remove product from outer bag. Leave netting intact.
Place product in roasting pan. Add about 1-inch water to pan. Cover roast with foil.
Place roasting pan carefully on center rack of oven.
Bake according to the following times and temperatures:
Frozen 35-38 min/lb 350°F
Thawed 27-28 min/lb 350°F
When product is 3/4 of the way thru the cooking cycle, remove foil. Check internal temperature with a stem thermometer in center of meat. Continue to cook product uncovered to allow skin to brown.
Once the internal temperature reaches 160°F or above, remove from oven. Let stand at room temperature for 10 minutes. Internal temperature should reach 165°F or above.
Allow roast to cool for 10 minutes more. Remove netting and carve into slices; serve.
Cooking times are approximate. Due to variances in ovens and initial temperature of product, cooking times may need adjustment.
For optimal results, carve with the grain.

Thaw - Thawing Instructions
Thawing Instructions: For best results, THAW turkey roast in refrigerator before cooking. To thaw: Remove product from box. Leave product in packaging and place on a tray. Place in refrigerator and thaw for 48-72 hours or until thawed.
Quick thaw method: Leaving turkey breast in packaging, submerge in cold tap water. Thaw for approximately 30 minutes per pound or until thawed. Change water every hour. Cook turkey immediately after it is thawed. Do not refreeze.
For optimal results, carve with the grain.

Convection - Convection Oven
For Food Safety and Quality Purposes, this product must be cooked to a minimum internal
temperature of 165°F prior to eating.
Pre-heat Convection oven to 325°F.
Remove product from outer bag. Leave netting intact.
Place product in roasting pan. Add about 1-inch water to pan. Cover roast with foil.
Place roasting pan carefully on center rack of oven.
Bake according to the following times and temperatures:
Frozen 30-32 min/lb 325°F
Thawed 23-25 min/lb 325°F
When product is 3/4 of the way thru the cooking cycle, remove foil. Check internal temperature with a stem thermometer in center of meat. Continue to cook product uncovered to allow skin to brown.
Once the internal temperature reaches 160°F or above, remove from oven. Let stand at room temperature for 10 minutes. Internal temperature should reach 165°F or above.
Allow roast to cool for 10 minutes more. Remove netting and carve into slices; serve.
Cooking times are approximate. Due to variances in ovens and initial temperature of product, cooking times may need adjustment.
For optimal results, carve with the grain.