*When buying turkeys under 12lbs, allow 3/4 to 1 lb per serving. When buying turkeys 12lbs and over, allow 1/2 to 3/4 lb per serving.

*Always stuff turkey just before roasting - not ahead of time! Allow about 3/4 to 1 cup stuffing per lb of turkey.

*When turkey is done, remove from oven and allow to stand for about 20 minutes for easiest carving.

*Cool stuffing, meat and gravy promptly; refrigerate separately.

*Use gravy or stuffing within 1 to 2 days of preparation; heat thoroughly before serving. Serve cooked turkey meat within 2 or 3 days after roasting. Frozen cooked turkey meat can be stored up to 1 month.


To Cook Immediately:
Remove wrap. Place frozen turkey on rack in shallow pan. Cook 1 hour in 325F oven. Remove neck and giblets from body cavity and wishbone area. Immediately return to oven.

To Cook Tomorrow:
Leave in wrap. Wrap frozen turkey in 2 or 3 layers of newspaper; place on tray. Thaw at room temperature (about 1 hour per lb). Refrigerate or cook immediately.

To Cook Day After Tomorrow:
Thaw wrapped turkey in refrigerator. (Turkey over 12lbs may take up to 3 days.)