Fresh Turkey Storage / Handling / Cooking

Important: Your turkey is fresh and must be properly refrigerated immediately after pickup.

Please follow the provided refrigeration and cold-storage instructions to ensure your turkey is stored safely and remains fresh until preparation.

"Defrost"

Your fresh "Hinck Turkey Farm" oven-ready turkey is likely frozen or could have thawed during shipping. If the meat is thawed and vacuum sealed it will last 5 days in refrigerator. If still frozen, thaw in refrigerator for up to 3 days prior to needing to serve. Once it's thawed you have and additional 4 days to keep in refrigerator before needing to cook.

Thermometer

fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-thermometers

We encourage you to calibrate your thermometer before you start cooking to ensure the best outcome.

"Cooking"

Remove turkey from package, remove giblets and neck from cavity, rinse turkey inside and out and place directly onto roasting pan. Maintain at least half an inch of water, choice of broth in the bottom of the pan, to assure turkey does not dry excessively during cooking. Its ok if the turkey is just touching the drippings on the bottom but its best to keep it dry so as to not cool or impede the cooking process. Make sure you have a good quality instant read thermometer and that it is properly calibrated. Preheat the oven to 325 F, and roast approximately 20 minutes per pound. Around the 2 hour mark check temperature. Bring center of breast meat to 155 degrees F (we will include illustration on position of thermometer. Options for keeping turkey moist would be to cover it with aluminum foil at times during the roasting. This will affect skin cripiness as well. Once it is done cooking remove pan from oven and allow turkey to rest for 20 minutes before carving.

Enjoy.