Pinty’s Since 1943™ celebrates 75 plus years of heritage and history of classic recipes and flavours. Rich in flavour, our Since 1943 turkeys are perfect for gatherings, parties and seasonal celebrations.

  • Freezer to Oven

  • Flavour injected

  • Canada Grade A

  • Available in 3-5kg or 5-7kg

Description

Ingredients

Turkey, Water, Sugars (brown sugar), Salt, Sodium phosphate, Flavours, Vinegar powder (maltodextrin, modified corn starch, vinegar), Worcestershire sauce powder (molasses, vinegar, corn syrup, salt, caramel, garlic, sugar, spices, tamarind, flavour, maltodextrin), Citric acid, Smoke flavour, Spices.

Allergen & Gluten Sources:

None

Cooking Instructions (3-5 Kg):

COOK FROM FROZEN (DO NOT THAW). Pinty’s Since 1943 “Freezer to Oven” turkey is specially designed to be cooked straight out of the freezer. Preheat oven to 350°F (177°C). Remove the turkey from bag and place it in a roasting pan. With the lid on the roasting pan or loosely covered with aluminum foil, place the roasting pan in the oven. After 3 hours of cooking, insert a cooking thermometer deeply between the thigh and breast, in the meatiest part of the thigh. It must not touch the bone. Continue cooking until the thermometer reaches 185°F (85°C) (approximately 1-2 additional hours). Remove the lid for the last 30 minutes of cooking time if you wish to brown the skin. Let the turkey sit for 15 minutes before carving.

Cooking Instructions (5-7 Kg):

COOK FROM FROZEN (DO NOT THAW). Pinty’s Since 1943 “Freezer to Oven” turkey is specially designed to be cooked straight out of the freezer. Preheat oven to 350°F (177°C). Remove the turkey from bag and place it in a roasting pan. With the lid on the roasting pan or loosely covered with aluminum foil, place the roasting pan in the oven. After 3 hours of cooking, insert a cooking thermometer deeply between the thigh and breast, in the meatiest part of the thigh. It must not touch the bone. Continue cooking until the thermometer reaches 185°F (85°C) (approximately 2.5-3.5 additional hours). Remove the lid for the last 30 minutes of cooking time if you wish to brown the skin. Let the turkey sit for 15 minutes before carving.

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