JENNIE-O® GRAND CHAMPION Turkey Breast and Thigh Roast Raw Skin On, 2 pc

Preparation

Foodservice Conventional Oven:
THAWING: We recommend thawing before cooking. Thaw at least 72 hours in refrigerator OR at least 10-12 hours in cold water. Change water frequently. DO NOT thaw at room temperature.
Always leave in sealed plastic during thawing. Refrigerate or cook immediately after thawing.

DIRECTIONS: Preheat oven to 350°F. Cut off packaging leaving netting on. Discard any liquid and place product into a large baking pan skin side up. Add 1 1/2 cups water to the pan and tent with foil. Cook thawed for 2 hrs 50 min., frozen for 4 hrs 50 min. (about 120°F).Remove foil and continue to cook for an additional 1 hr. approx. AND until internal temperature is 165°F as measured by a meat thermometer. Add additional water if needed when cooking. Remove from oven and allow product to rest for 10-20 minutes. Cut underside of netting down the length of product. Remove netting and slice or serve as desired.

Foodservice Convection Oven:
THAWING: We recommend thawing before cooking. Thaw at least 72 hours in refrigerator OR at least 10-12 hours in cold water. Change water frequently. DO NOT thaw at room temperature.
Always leave in sealed plastic during thawing. Refrigerate or cook immediately after thawing.

DIRECTIONS: Preheat oven to 325°F. Cut off packaging leaving netting on. Discard any liquid and place product into a large baking pan skin side up. Add 3 cups water to the pan and tent with foil. Cook thawed for 2 hrs 45 min., frozen for 5 hrs 10 min. (about 120°F).Remove foil and continue to cook for an additional 1 hr. approx. AND until internal temperature is 165°F as measured by a meat thermometer. Add additional water if needed when cooking. Remove from oven and allow product to rest for 10-20 minutes. Cut underside of netting down the length of product. Remove netting and slice or serve as desired.