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Open Nature Whole Turkey Frozen - Weight Between 16-20 Lb
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.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories160 | ||
| % Daily Value* | ||
| Total Fat of 7g daily value 11 percentincludes Saturated Fat of 1.5g daily value8percent, includes Trans Fat of 0g daily value0percent, | ||
| Cholesterol 80mg daily value27percent, | ||
| Sodium 125mg daily value5percent, | ||
| Total Carbohydrate of 0g daily value 0 percentincludes Dietary Fiber of 0g daily value0percent, | ||
| Protein 24g daily value48percent, | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Look for giblets in both neck and body cavities of this turkey.
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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