38 lb TURKEY BNLS RAW FZ
1 c  SALAD OIL; 1 GAL
15 3/4 lb -

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.

L16201

SERVING SIZE: 3 SLICES

From the
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