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Riverside

Riverside Frozen Whole Young Turkey, 20 - 24 lbs

Avg. 22.0 lbs
$45.32 each($2.06 / lb)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

This frozen Riverside Whole Turkey is a classic centerpiece for any holiday meal. Ranging in size from 20 – 24 lbs, it's USDA Grade A and cooks up tender and moist. And while it's roasting for about 4 hours, you can use the included giblets and neck to add depth to your homemade gravy or stuffing. To see if the turkey's done, just keep an eye on the convenient pop-up timer.

• Frozen whole turkey
• USDA Grade A
• Cooks up tender and moist
• Convenient pop-up timer for checking doneness
• Includes giblets and neck
• Weight Range: 20 – 24 lbs

How to Choose a Turkey
Consider the number of people you're serving and select one that's big enough to allow for 1–1-½ lbs uncooked turkey per person.

Estimated Oven-Roasting Time at 325°F:
20 - 24 lbs: 3-¾ – 4-½ hours

Highlights

  • Nutrition Facts

    Varied servings per container

    Serving Size
    4 oz (112g)
    • Amount Per Serving
      Calories
      180
    • % Daily Value*
    • Total Fat
      • 9g
      • 11%
    • Saturated Fat
      • 2.5g
      • 12%
    • Trans Fat
      • 0g
    • Cholesterol
      • 85mg
      • 28%
    • Sodium
      • 75mg
      • 3%
    • Total Carbohydrate
      • 0g
      • 0%
    • Dietary Fiber
      • 0g
      • 0%
    • Total Sugars
      • 0g
    • Includes Added Sugars
      • 0g
      • 0%
    • Protein
      • 23g
    • Vitamin D
      • 0.3mcg
      • 2%
    • Calcium
      • 20mg
      • 2%
    • Iron
      • 1.9mg
      • 10%
    • Potassium
      • 300mg
      • 6%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Turkey.

    Allergens and safety warnings

    Safe Handling: This product was prepared from Inspected and Passed Poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these Safe Handling Instructions.

    Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Keep frozen until ready to thaw.

  • To Thaw: Place unwrapped turkey breast-side up in the refrigerator on a tray to catch any juices. Allow at least 1 day of thawing for every 4 lbs of turkey.

    Oven: Preheat oven to 325°F. Remove thawed turkey from bag. Remove giblet package from underneath the neck skin area. To remove legs from the oven-safe clamp, press each leg down and push them in towards the cavity, one at a time. Remove neck from body cavity. Trim away excess skin. Re-tuck legs into clamp.

    Place whole turkey breast-side up on a rack in a shallow roasting pan. Brush skin with melted butter, vegetable oil or spray with cooking spray. Season turkey and place pan in oven. If turkey becomes golden-brown before it's fully cooked, cover with a loose tent of foil to prevent over-browning. Cut a hole in the foil to view the pop-up timer. Turkey is done when the pop-up timer has popped and a meat thermometer (not touching any bone) reads 170°F inserted into the deepest part of the breast and the thickest part of the inner thigh. Remove turkey from oven and allow to rest for 20 – 30 minutes for easier carving.