SERVING AND HANDLING INSTRUCTIONS

We hope that you enjoy your Roasted Turkey with Pomegranate Glaze. 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. Roasted turkey may be frozen for up to 6 months unopened. Pomegranate Glaze - Use by date will be stamped on the individual container.

Heating Instructions:

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 glaze is added it will have a golden brown color. Heating Instructions:

• The Pomegranate Glaze is packaged separately so that the sugars don’t burn while the turkey is reheating. Glaze should be added during the last 30 minutes of reheating.

• Allow turkey to thaw in refrigerator 2 to 3 days if needed.

• 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.

• Heat thawed turkey for 10 minutes per pound.

• Once the Turkey's internal temperature reaches 155 degrees. Reduce oven heat to 275 before glazing the turkey so the sugars don’t burn. Remove turkey from oven and remove the foil. Place turkey back on roasting pan and brush glaze over entire turkey and continue to heat for another 30 minutes. Baste the turkey several times to get a good thick coating of the glaze on the turkey.

• After heating turkey, internal temperature should be 165 degrees. If using a meat thermometer, insert thermometer into the deepest part of the breast meat, not touching the bone.

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