Although your Perdue turkey includes a pop-up timer, a meat thermometer is recommended. Turkey is done when a thermometer placed two-thirds of the way in the thickest part of the breast reads 175 F.

• Allow one pound of whole turkey for each adult serving.
• Plan to serve the turkey 30 minutes after removing from the oven.

• To defrost, place turkey, still in its bag in the refrigerator. Allow 24 hours for every 7 pounds of turkey.
• Cook promptly after defrosting. Never refreeze a defrosted turkey.

• Remove the neck from the breast cavity and the giblets from the neck cavity. Rinse the inside and outside of the turkey with water, and place the turkey in a roasting pan. Add 1 cup of water to the roasting pan. Loosely cover with aluminum foil. For food safety reasons, we do not recommend stuffing your turkey.
• Optional: Lightly rub the outside of the turkey with a mixture of 1/2 cup melted butter, 1/8 teaspoon of salt and 1/16 teaspoon of pepper.

Time will vary with oven temps. One hour before completion, remove the foil to brown the turkey.

For more cooking inspiration, see our guide, How to Cook a Perfect Turkey.