Sara Lee® uncooked, Netted Skin-On Turkey Breast & Thigh Roast

Bake

Conventional Oven For Food Safety and Quality Purposes, this product must be cooked to a minimum internal temperature of 165°F prior to eating. • Pre-heat Conventional oven to 350°F. • Remove product from outer bag. Leave netting intact. • Place product in roasting pan. Add about 1-inch water to pan. Cover roast with foil. • Place roasting pan carefully on center rack of oven. • Bake according to the following times and temperatures: Frozen 35-38 min/lb 350°F Thawed 27-28 min/lb 350°F • When product is 3/4 of the way thru the cooking cycle, remove foil. Check internal temperature with a stem thermometer in center of meat. Continue to cook product uncovered to allow skin to brown. • Once the internal temperature reaches 160°F or above, remove from oven. Let stand at room temperature for 10 minutes. Internal temperature should reach 165°F or above. • Allow roast to cool for 10 minutes more. Remove netting and carve into slices; serve. Cooking times are approximate. Due to variances in ovens and initial temperature of product, cooking times may need adjustment. For optimal results, carve with the grain.

Convection

Convection Oven For Food Safety and Quality Purposes, this product must be cooked to a minimum internal temperature of 165°F prior to eating. • Pre-heat Convection oven to 325°F. • Remove product from outer bag. Leave netting intact. • Place product in roasting pan. Add about 1-inch water to pan. Cover roast with foil. • Place roasting pan carefully on center rack of oven. • Bake according to the following times and temperatures: Frozen 30-32 min/lb 325°F Thawed 23-25 min/lb 325°F • When product is 3/4 of the way thru the cooking cycle, remove foil. Check internal temperature with a stem thermometer in center of meat. Continue to cook product uncovered to allow skin to brown. • Once the internal temperature reaches 160°F or above, remove from oven. Let stand at room temperature for 10 minutes. Internal temperature should