Hand-rubbed with flavourful blend of rosemary, thyme, garlic, sea salt and spices. Do note that it is characteristic for the juices and meat of smoked poultry to be pinkish, and its bones to be reddish in colour.
Rubbed with: Rosemary Garlic Rub (Sea Salt, Spices, Dehydrated Garlic, Sugar, Garlic Powder, Corn Starch, Onion Powder, Yeast Extract, Parsley, Canola Oil). Ingredients: Turkey, Water, Brown Sugar, Salt, Sodium Lactate, Sodium Phosphate, Honey, Sorghum, Sodium Diacetate, SodiumErythorbate, Sodium Nitrite, Dextrose, Sugar. Rubbed with: Sea Salt, Spices, Dehydrated Garlic, Sugar, Garlic Powder, Corn Starch,Onion Powder, Yeast Extract, Parsley, Canola Oil.
CONVENTIONAL OVEN HEATING
FOIL METHOD
1. Preheat oven to 350°F.
2. Remove from plastic seal and wrap tightly in foil with breast down or place in a roaster with a cover.
3. Heat for approximately 1¼ to 1¾ hours, until the internal temperature reaches 140°F (check the thigh)
4. Let rest 15 minutes before serving.
BAKING BAG METHOD
1. Preheat oven to 350°F.
2. Remove from plastic seal.
3. Place in baking bag with breast down, close bag and tie, and make 2-3 slits in top of bag.
4. Place in a roaster.
5. Heat for approximately 1 to 1½ hours, until the internal temperature reaches 140°F (check the thigh)
6. Let rest 15 minutes before serving.