SERVING AND HANDLING INSTRUCTIONS

ROASTED TURKEY WITH SAGE BUTTER RUB

We hope that you enjoy your Roasted Turkey with Sage Butter Rub from Chef Dean Fearing. Following is helpful serving information to ensure your satisfaction.

The ice chest container should be opened immediately upon arrival and food contents placed in the refrigerator or freezer. The turkey was shipped frozen from our plant and should arrive semi-frozen or cool to the touch upon receipt. The sauce should be cool to the touch and stored in the refrigerator and will last several months. Ice packs and packing materials may be thrown away. Keep small children away from packing materials.

Shelf Life: Roasted Turkey - The refrigerated shelf life is approximately 1 week unopened. The best by date has been stamped on the turkey label. Sage Butter Rub and Turkey Pan Sauce - Use by date will be stamped on the individual packages.

Roasted Turkey – The turkey has been fully cooked to a minimum of 160 degrees as recommended by the USDA. It has been roasted with a curing mix that even when fully cooked the turkey flesh may have a slight pink color to it and is in no way an indication of being undercooked or smoked. The turkey was covered during the roasting phase so it has not been browned on the exterior surface. Once the Rub is added it will have a golden brown color. The Sage Butter Rub is packaged separately so that the sugars don’t burn while the turkey is reheating.

Heating Instructions:

Allow turkey to thaw in refrigerator 2 to 3 days if needed. DO NOT thaw at room temperature.

•Preheat oven to 350 degrees.

•Remove any plastic bag but DO NOT remove foil.

•Place turkey in roaster or in a shallow pan with rack.

•For best results, reheat your bird using a meat thermometer, insert into the deepest part of the breast meat, not touching the bone. Internal temperature should register 165 F when fully cooked.

Estimated cooking time for THAWED TURKEY is 2 1/2 to 3 hours. FROZEN TURKEY 4 1/4 to 4 3/4.

Remove turkey from oven and remove the foil.

Place turkey back on roasting pan.

During the last 30 to 45 minutes of reheating... reduce the heat to 275 so the turkey can prepare for the Rub.

Brush the rub over the entire turkey and continue to heat for another 30 to 45 minutes. Baste the turkey several times to get a good thick coating of the rub on the turkey.

For easier carving, let stand for 20 minutes after removing from oven.

Turkey Pan Sauce Heating Instructions:

Heat on stove top until warmed through. The pan juices from the turkey may be added for a richer taste.

Serve warm with turkey.