Heritage Recipe Young Turkey

Young turkey seasoned with natural flavour.

  • Weight: 5-7 kg

Turkey, Water, Turkey broth, Salt, Hydrolyzed corn protein, Onion powder, Garlic powder, Natural flavour.


VERIFIED FOR: Nuts, peanuts, sesame seeds, wheat, eggs, milk, soybeans, crustaceans, shellfish, fish, mustard seeds, sulphite (≥10ppm) and gluten sources (barley, oat, rye, triticale, wheat)

Nutritional values

Per 100 g
Calories 130 % Daily Value*
Fat 4.5 g 6%
Saturated 1.5 g
+ Trans 0 g 8%
Carbohydrate 2 g
Fibers 0 g 0%
Sugars 0 g 0%
Protein 18 g
Cholesterol 60 mg
Sodium 560 mg 24%
Potassium 250 mg 5%
Calcium 10 mg 1%
Iron 0.4 mg 2%
* 5% or less is a little, 15% or more is a lot



PREPARE THE TURKEY Preheat oven to 325 °F (160 °C). Take the turkey out of the bag and remove the giblets from the cavity. Do not remove the leg holder. Rinse the outside and inside of turkey, and dry the skin thoroughly with a paper towel. ROASTING THE TURKEY Place the turkey breast side up on a wire rack in a roasting pan and place the lid or cover loosely with aluminum foil (foil must not touch skin). Place the roasting on the middle rack of the oven and cook according to the chart below. TIP: For crispy golden skin, remove lid and baste with cooking juice during the last 20 to 30 minutes of cooking. THE TURKEY IS COOKED WHEN A thermometer is inserted into the meatiest part of the thigh, without touching the bone, indicates 185 °F (85 °C). For a stuffed turkey, the temperature of the stuffing must reach 165 °F (74 °C). Cover and let stand 15 minutes before serving.