Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. REMOVE CASING; PLACE TURKEY IN PANS.

2. BRUSH WITH SALAD OIL OR SHORTENING.

3. ROAST 3-4 1/2 HOURS (BASTE OCCASIONALLY WITH DRIPPINGS) UNCOVERED OR UNTIL MEAT THERMOMETER REGISTERS A TEMPERATURE OF 170F. TO 175F.

(SEE NOTES
2 AND 3).

4. BRING SAUCE TO A BOIL; REDUCE HEAT; COVER; SIMMER ABOUT 5 MINUTES OR UNTIL HEATED THOROUGHLY.

5. REMOVE NETTING OR BAG. SKIN MAY BE REMOVED BEFORE SLICING. SLICE TURKEY INTO 2-2 OZ PORTIONS. COVER SLICES UNTIL SERVED.

6. SERVE 1/4 CUP (1 A LADLE) SAUCE OVER TURKEY SLICES. EACH PORTION: 2 SLICES TURKEY (4 OZ) PLUS 1/4 CUP (2 OZ) BARBECUE SAUCE.

NOTE:

1. TURKEY PACKAGED IN ROASTING BAGS OR FILM SHOULD BE PLACED DIRECTLY INTO ROASTING PAN. OMIT STEP

2.

2. WHEN ROASTED, REMOVE FROM OVEN; LET STAND AT LEAST 2-30 MINUTES TO ABSORB JUICES AND FOR BEST RESULTS IN SLICING.

3. TURKEY ROASTED FROM THE FROZEN STATE WILL REQUIRE 1-2 HOURS LONGER COOKING TIME.

4. IN STEP 3, IF CONVECTION OVEN IS USED, ROAST 325F. 3-4 1/2 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 170F.-175F. ON HIGH FAN, CLOSED VENT.

5. IN STEP 3, COOKING TIME WILL VARY DEPENDING ON DIAMETER OF TURKEY.

SERVING SIZE: 3 SLICES

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