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Do not thaw at room temperature.

Just Heat & Serve: Weight (lbs): 8-10; Feeds (Number of people): 5-6. Weight (lbs): 10-14; Feeds (Number of people): 6-9. Weight (lbs): 14-18; Feeds (Number of people):9-12. Approximate Thawing & Heating Times: Than (Always Thaw in unopened wrapper, on tray in refrigerator) (If Frozen): If refrigerator (Days): 2-3; Heat: Oven: Unstuffed (Hours): 3/4 - 1-1/2; Grill: Unstuffed (Hours): 3/4 – 1: Microwave: Sliced (Minutes) 50% Power: 8 – 12. Than (Always Thaw in unopened wrapper, on tray in refrigerator) (If Frozen): If refrigerator (Days): 3-4; Heat: Oven: Unstuffed (Hours): 1 - 1-1/2; Grill: Unstuffed (Hours): 1 – 1-1/2. Than (Always Thaw in unopened wrapper, on tray in refrigerator) (If Frozen): If refrigerator (Days): 4-5; Heat: Oven: Unstuffed (Hours): 1-1/2 - 2; Grill: Unstuffed (Hours): 1-1/2 – 2. Size: 8 to 10 lbs; Approximate Thawing Time: In refrigerator (if frozen): 2 to 3 day; Approximate Heating Time (Heat in conventional oven, shallow pan, 325 degrees F): (Do not stuff): Oven (Heat in conventional oven, shallow pan, 325 degrees F): 3/4 to 1-1/2 hrs; Grill: 3/4 to 1 hr; Microwave (sliced) (1/4 inches at 50% power, adjust time per quantity of slices): 8 to 12 min. Size: 10 to 14 lbs; Approximate Thawing Time: In refrigerator (if frozen): 3 to 4 day; Approximate Heating Time (Heat in conventional oven, shallow pan, 325 degrees F): (Do not stuff): Oven (Heat in conventional oven, shallow pan, 325 degrees F): 1 to 1-1/2 hrs; Grill: 1 to 1-1/2 hrs. Size: 14 to 18 lbs; Approximate Thawing Time: In refrigerator (if frozen): 4 to 5 day; Approximate Heating Time (Heat in conventional oven, shallow pan, 325 degrees F): (Do not stuff): Oven (Heat in conventional oven, shallow pan, 325 degrees F): 1-1/2 to 2 hrs; Grill: 1-1/2 to 2 hrs. 1. Thaw (if the turkey is frozen): Place unopened turkey, breast side up, on a tray in refrigerator for 2 to 5 days. Do not thaw at room temperature. 2. Prepare: For best possible experience, we recommend the heating instructions below. Conventional Oven: 1. Preheat oven to 350 degrees F. 2. Remove turkey from wrapper. Do not stuff turkey. 3. Place turkey, breast side up, on flat roasting rack in 2 inches open roasting pan. Do Not add water to pan. 4. Brush or spray skin with vegetable oil. 5. Roast according to time guidelines above. 6. Check temperature with a meat thermometer. The temperature should be 130-140 degrees F. 7. Carve and serve immediately (see carving directions below). The meat and juices may be slightly pinkish in color due to the baking process. It is not a sign of undercooked meat. Microwave Oven-sliced turkey: 1. Remove turkey from wrapper. 2. Using carving directions below, cut into 1/4 inches slices. 3. Overlap breast slices in microwave-safe dish and include meat from leg and thigh. 4. Cover with waxed paper. 5. Microwave on Medium (50% power) for 8 to 12 minutes, turning dish once. Note: You may need to adjust the time for your microwave and the quantity of turkey being heated. Outdoor Grill: 1. Prepare grill for medium indirect heat, using a drip pan. If using a gas grill, before lighting, lift grate and place drip pan directly on bars, briquettes or lava rocks. Replace grate. 2. Remove turkey from wrapper. Do not stuff turkey. 3. Brush or spray skin lightly with vegetable oil. 4. Place turkey, breast side up, on cook grate over drip pan. 5. Cover grill and heat turkey until warm according to time guidelines above. Temperature should be 130-140 degrees F. Check temperature (see meat thermometer directions) 1/2-1 hour ahead of time due to grilling variables - wind, quality of briquettes, temperature, time of year. Serve Cold: 1. Remove turkey from wrapper. 2. Carve turkey (see directions below). 3. Let meat stand at room temperature 15 minutes to take off the chill. Meat Thermometer Directions: Thermometer tip should be placed in thigh (not drumstick), not touching bone. Position tip thermometer to be pointing towards (not in) body cavity. The temperature should be 130 degrees F 140 degrees F. (For oven-safe thermometers). Carving Directions: 1. Remove Drumstick: Cut entire leg off by holding drumstick and cutting through skin all the way to the joint. Remove by pulling out and back using point of knife to disjoint it. Separate thigh and drumstick at joint. 2. Horizontal Cut: Insert fork in upper wing to steady turkey. Make a long horizontal cut above wing joint through to body frame. 3. Slicing: Beginning halfway up breast, cut thin slice. When knife reaches horizontal cut, slice will fall free. Continue slicing, starting cut at a higher point each time. Butterball smoked turkey is fully cooked & ready to eat.Iit can be used in recipes calling for cooked turkey, without prior heating. The meat and juices may be slightly pinkish in color due to the baking process. It is not a sign of undercooked meat. Keep refrigerated or frozen. Storage Of Leftovers : Refrigerate leftovers within 2 hours after heating. Carve turkey into pieces to speed cooling. Use leftover turkey within 3 days.

Butterball, LLC