Member's Mark All-Natural Whole Turkey (10-16 lbs)

Make your next holiday meal extraordinary with our Member’s Mark Whole Turkey.  Our all-natural turkeys have never been given hormones or steroids and have never been treated with antibiotics.  Each turkey has its own pop-up timer to let you know when your birds reaches the perfect cooking temperature.  These delicious birds are only available for a limited time, so be sure to add one to your basket today.  Nothing says holiday like a traditional turkey!

COOKING INSTRUCTIONS:

• Thaw in refrigerator 3-4 days, or place turkey in sink with cold water. 
• Change water frequently to allow ½ hour per pound to thaw. Cold water thawing requires more attention. Once thawed, food must be cooked immediately. 
• Cook whole turkey at 325°F until your meat thermometer registers at 165°F when inserted into the thickest part of the thigh and breast. Juices should run clear.

TO ROAST:

1. Remove turkey from bag and remove giblets and neck.
2. Place whole turkey, breast side up, on a roasting rack inside a shallow roasting pan.
3. Brush turkey with melted butter, vegetable oil or spray with cooking spray and season as desired.
4. Roast at 325°F according to the chart below.
5. If turkey becomes golden-brown before it is fully cooked, cover with a loose tent of aluminum foil to prevent over browning. Cut a hole in the foil to view the pop up timer.
6. Turkey is done when a pop up timer has popped and a meat thermometer, not touching any bone, registers at least 165°F in the deepest part of the breast and thickest part of the inner thigh. For optimal eating it is recommended to cook till 170°F in the inner breast and thigh.
7. Remove from oven and allow the cooked turkey to stand for 20-30 minutes. This allows the juices to settle and makes carving easier.

Approximate Oven Roasting Time at 325°F:

Weight:              Cooking Time:

8-12lbs       -      2 ¾ to 3 hours

12-14lbs     -      3 to ¾ hours

14-18lbs     -      3 ¾ to 4 ¼ hours

18-20lbs      -     4 ¼ to 4 ½ hours

20-24lbs      -     4 ½ to 5 hours

24-30lbs      -     5 to 5 ¼ hours