Cook From Frozen Whole Turkey

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1. Preheat oven to 325°F/165°C.
2. TO ALLOW FOR EASY OPENING, PLACE THE TURKEY UNDER WARM RUNNING WATER FOR 2 MINUTES BEFORE REMOVING PAKAGING.
3. Remove plastic bag by placing your index fingers through the holes at the bottom and tearing in opposite directions.
4. Place turkey, breast side up, on a rack in a shallow (3" deep) roasting pan.
5. The oven-safe, food-safe leg holder does not need to be removed.
6. Brush skin with vegetable oil to prevent drying.  Do not cover or add water.
7. Use of foil or shiny pan can lengthen your cook time from suggested cook times above.
8. Loosely cover the turkey with aluminum foil during last half hour to prevent skin from becoming too dark, if desired.
9. Check for doneness with a meat thermometer. Thigh should be minimum 180°F/82°C. When thigh is deeply pierced, juices should be clear, not pink
10. Allow the turkey to stand for 15 minutes before carving.